(Using a hand blender) mix the BBQ sauce, apple cider vinegar, brown sugar, Cajun spices, garlic powder and onion powder to make the marinade. Pour half of the marinade into a roasting tin, place the pork neck in it and pour the other half over it. Leave to marinate for at least 12 hours.

Mix the sauce by stirring together the yoghurt, honey and red pesto.

Heat the barbecue to 140 degrees and cook the meat indirectly (i.e. with a plate setter between the heat and the grill) for approx. 6 hours until done.

Remove the meat from the barbecue, leave to rest for a while and pull apart with bear claws or two forks.