Remove the pork neck from the refrigerator. Mix together all of the ingredients for the rub and generously rub the meat with the mixture.
Soak a generous handful of Cherry Wood Chips in water. Mix a few handfuls of Cherry Wood Chips (unsoaked) in the unlit charcoal. Fully open the draft door on the ceramic base of the Big Green Egg, distribute three fire starters over the charcoal and light them. Leave the lid of the EGG open for 10-12 minutes.
Sprinkle the soaked Wood Chips over the glowing charcoal. Set up the convEGGtor and place the grid inside the EGG. Place the pork neck on the grid and close the lid of the EGG. Heat to a temperature between 95 and 110°C. Cook the neck of pork for approximately 8 hours until it reaches a core temperature of 71°C. Measure the core temperature with the Instant Read Digital Thermometer or Dual Probe Remote Thermometer.
Remove the pork neck from the EGG, wrap it in aluminium foil and place the meat back on the grid. Close the lid of the EGG and leave the meat to continue cooking in the foil for about 6-8 hours until a core temperature of 86 to 96°C has been reached.
Use the EGGmitt to remove the pork neck from the EGG and allow it to rest in the foil (if possible, in a cooler) for a few hours. The foil and cooler will adequately insulate the meat, so cooling elements are not necessary to maintain the right temperature.
Remove the foil and use the Meat Claws to pull apart the pork neck. Mix barbecue sauce through the meat. Cut open the rolls and top with the coleslaw. Put a generous amount of pulled pork on top and spoon or pour barbecue sauce over the meat to taste.