Grilled roast with beer and honey crust

Ingredients for 4 servings:

• 2 kg pork shoulder with rind, rind cut into strips or diamonds
• 1 bottle of beer (Paulaner)
• 6 tbsp paprika
• 3 tbsp salt
• 3 tbsp sugar
• 2 tbsp cumin, ground
• 2 tbsp garlic granules
• 2 tbsp onion granules
• 1 tbsp oregano
• 1 tbsp pepper
• 1 tbsp chili powder
• 1 tbsp celery salt
• 2 tbsp honey

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 4 hours 20 minutes

Wash the pork shoulder and pat dry. Mix all the spices together and rub them into the underside of the shoulder. Place the shoulder, rind-side down, in a shallow bowl or casserole dish and fill with enough beer to cover the rind. Let the rind marinate for about 2 hours. After 2 hours, remove the roast and grill, rind-side up, on a Weber gas grill (or similar grill) at 190°C until an internal temperature of 77°C is reached. Just before the internal temperature reaches 77°C, around 75°C, drizzle the rind with a little honey. Serve with broccoli and rosemary potatoes.