Grilled Pork Neck and Roasted Pumpkin – an Autumn Meal with Rosemary and Feta

Grilled pork neck and roasted pumpkin with rosemary and feta are made for each other. Rich, juicy pork neck pairs beautifully with sweet, caramelised pumpkin and salty feta. Both cook on the same grill, so you get a complete autumn meal without turning on the oven. In this recipe we show you how to prepare both dishes, how to time them so they finish together, and how to get them right.

Why do pork neck and pumpkin work so well together?

A good dish is all about balance. Pork neck is rich and savoury, pumpkin is naturally sweet, and feta adds a tangy, salty note. Rosemary ties everything together because it suits both the meat and the pumpkin.

Here are the main reasons this pairing works so well:

• Autumn flavours: pumpkin is in season and gets a caramelised crust on the grill.
• Everything on one grill: you don’t need to turn on the oven, so there is less work and less washing up.
• Simplicity: both dishes need only basic ingredients and a little attention.
• Forgiving: thanks to its marbling, pork neck stays juicy even if you leave it on the grill a few seconds too long. Pumpkin softens as it cooks without falling apart.
• Great for guests: it looks festive on the plate, yet the preparation is simple.

Autumn grilling is not just about meat. For more tips, read our article on what changes when you grill in cold or windy weather. If you want a lighter option for the meat, try our simple grilled chicken breasts.

Grilling timeline: how to get the meat and pumpkin ready together

The key to success is the right order. Pumpkin takes longer than meat, so it goes on the grill first. The table below is for a grill heated to a medium temperature and for meat that has already been marinated.

If either dish is ready early, wrap it in foil to keep it warm.

How to choose good pork neck and pumpkin

Good results start at the shop. For pork neck and pumpkin, you only need to watch for a few basics.

Pork neck

• Choose steaks 2–2.5 cm thick with clearly visible marbling. Thinner steaks dry out quickly.
• The meat should be pink and moist, with no unpleasant smell.
• If you buy a whole piece, slice it into steaks of equal thickness so they cook evenly. Your butcher can also do this for you.

Pumpkin

The best pumpkin for the grill is a firm one that does not fall apart. The table below will help you choose.

Ingredients for pork neck and roasted pumpkin (serves 4)

Pork neck

• 4 pork neck steaks, 2–2.5 cm thick (about 800 g to 1 kg in total)

Marinade for the pork neck

• 4 tablespoons olive oil
• 3 garlic cloves, grated or crushed
• 1 tablespoon mustard
• 1 tablespoon sweet paprika
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon dried rosemary or 2 sprigs of fresh rosemary
• 1 teaspoon honey
• juice of half a lemon
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Pumpkin with rosemary

• 1 small Hokkaido pumpkin (about 1 kg)
• 3 tablespoons olive oil
• 2 sprigs of fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 garlic clove, crushed
• ½ teaspoon salt
• a pinch of black pepper

To serve

• 150–200 g feta
• 2 tablespoons pumpkin seeds
• 1 tablespoon honey or maple syrup
• a few drops of lemon juice
• a handful of chopped parsley

For grilling

• a little oil for brushing the grill plate or grate

Method: step by step

Stage 1: marinate the pork neck (at least 2 hours ahead)

1. In a bowl, mix the oil, garlic, mustard, both paprikas, rosemary, honey, lemon juice, salt and pepper.
2. Pat the steaks dry with kitchen paper and coat them well with the marinade.
3. Cover them and put them in the fridge for at least 2 hours, ideally overnight.

Stage 2: prepare the pumpkin (about 45 minutes before grilling)

1. Wash the pumpkin well. Hokkaido does not need peeling. Cut it in half and scoop out the seeds.
2. Cut it into wedges about 2 cm thick.
3. In a bowl, mix the oil, rosemary, garlic, salt and pepper. Coat the wedges well and leave them for 15–30 minutes.
4. Take the meat out of the fridge so it comes to room temperature before grilling.

Stage 3: grill

1. Heat the grill to a medium temperature. This takes 10–15 minutes. Lightly brush the plate or grate with oil.
2. Place the pumpkin wedges on the grill and cook for about 10 minutes, then turn them.
3. Once the pumpkin has been grilling for 15 minutes, place the pork neck on the grill next to it and cook for 4–5 minutes.
4. Turn the pork neck and the pumpkin and cook for another 4–5 minutes. The pumpkin should be soft when pierced with a fork. The pork neck should be golden brown, firm to the touch and juicy, with clear juices.

Stage 4: serve

1. Let the pork neck rest for 5 minutes under foil. Meanwhile, toast the pumpkin seeds in a dry pan for 2–3 minutes.
2. Arrange the pumpkin on a plate and top with crumbled feta, the seeds and parsley. Drizzle with honey and a few drops of lemon juice.
3. Slice the pork neck against the grain and serve it alongside the pumpkin.

Tips for juicy pork neck and tender pumpkin

Cooking time depends on the thickness of the meat and how strong your grill is. The table below is only a guide, so always check that the meat is cooked through at the end.

Tips for the pork neck

• Check that the meat is cooked. Cut into the middle of one steak: the meat should no longer be raw or pink, and the juices should run clear.
• Don’t press the meat. Pressing squeezes out the juices that make pork neck so juicy.
• Watch the honey in the marinade. Sweet marinades burn quickly. If it starts to smoke too much, reduce the heat.
• Slice against the grain. This makes every bite even more tender.

Tips for the pumpkin

• Keep the wedges the same thickness. About 2 cm makes sure the pumpkin cooks evenly and doesn’t fall apart.
• Don’t forget the oil. The pumpkin won’t stick to the grill, and Hokkaido gets a nicely crisp skin.
• Mind the gaps in a grate. Smaller pieces can fall through, so cut larger wedges or cook the pumpkin on a plate. Our guide to choosing between a steel plate, stainless steel plate or grill grate can help.
• If the outside browns too quickly, reduce the heat or cover the pumpkin with foil for a few minutes.

Handy tools such as tongs can be found among our grill accessories, for example the Inox tongs and scraper. You will find more advice in our grilling tips.

Variations: different flavours

The basic recipe is easy to adapt to your own taste or to your guests.

Pork neck

• Spicy version: add half a teaspoon of chilli flakes to the marinade.
• Herby version: use thyme and oregano instead of paprika.
• Sweet-and-spicy version: increase the amount of mustard and honey, but make sure the meat doesn’t burn.

Pumpkin

• With balsamic vinegar: a few drops over the pumpkin just before serving.
• With goat’s cheese: use soft goat’s cheese instead of feta.
• With pomegranate: the seeds add freshness and colour.
• Vegan version: leave out the feta and drizzle the pumpkin with lemon tahini.
• As a main course: serve the pumpkin on couscous or quinoa if you have vegetarians among your guests.

Preparing ahead and leftovers

This meal can mostly be prepared in advance, so it works well for guests too.

• Marinade: you can marinate the pork neck the day before and keep it covered in the fridge. Don’t leave it in the marinade for more than 24 hours, because the lemon juice can change the texture of the meat.
• Pumpkin: you can cut the wedges in the morning and keep them covered in the fridge until grilling.
• Leftovers: store them separately in an airtight container in the fridge for up to 2–3 days. Reheat the pork neck gently in a pan or on the grill so it doesn’t dry out.
• Ideas for leftovers: sliced pork neck and pumpkin work well in a sandwich or a warm salad with rocket.

Frequently asked questions about grilled pork neck and pumpkin

How long does pork neck take on the grill?

Steaks 2–2.5 cm thick take about 8–10 minutes over medium heat, which is 4–5 minutes per side. Thicker steaks need up to 14 minutes. After grilling, let the meat rest for 5 minutes.

How long does pumpkin take on the grill?

Pumpkin wedges about 2 cm thick take 20–25 minutes over medium heat. Turn them once or twice along the way. The pumpkin is done when it softens easily when pierced with a fork.

Do I need to peel Hokkaido pumpkin?

No. The skin of Hokkaido pumpkin is edible and becomes soft as it cooks, which makes this variety very practical for the grill.

Can I cook pork neck and pumpkin on a gas grill?

Yes. A gas grill heats up quickly and holds an even temperature, so it suits both dishes very well. Heat the grill for 10–15 minutes, then follow the timeline in this article. If you are choosing a new grill, take a look at our gas grills.

How long should pork neck marinate?

At least 2 hours, ideally overnight (8–12 hours). Because the marinade contains lemon juice, don’t leave the meat in it for more than 24 hours.

How do I know when the pork neck is done?

Cut into the middle of one steak: the meat should no longer be raw or pink, and the juices should run clear. Cooked pork neck is firm to the touch yet still juicy.

What can I use instead of feta?

You can use goat’s cheese or sheep’s cheese. For a vegan version, leave out the cheese and drizzle the pumpkin with lemon tahini.

Can I grill pork neck from frozen?

No. First defrost the pork neck slowly in the fridge (usually overnight), then marinate and grill it.