Grilled neck roast

Ingredients for 1 servings:

• 2 ½ kg pork neck in one piece
• 3 tbsp mustard, regular
• 10 slice(s) bacon, streaky
• 1 large onion(s)
• salt and pepper
• Paprika powder
• ½ pack of herbs de Provence, frozen
• Beer, dark

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Make a single cut lengthwise on the lower left side of the pork neck, but don’t cut all the way through so that it stays in one piece. Do the same on the upper right side, but don’t cut all the way through. This is essentially a double XXL butterfly steak. Season with salt, pepper, paprika, and frozen herbs, and spread with mustard on both sides. Now cover with the streaky bacon and the sliced ​​onion. Roll up the neck and wrap it in good, strong kitchen string (be careful, the kitchen string needs to be able to withstand the heat from the grill). Wrap the now finished roast in aluminum foil and wrap it again with kitchen string. (The kitchen string will burn after about an hour, but that’s not so bad after that.) Place the whole thing on the spit and let it rotate for about 2.5 hours. (The grill should already have white, hot coals.) After 2.5 hours, remove the aluminum foil and let the meat rotate for another half to an hour. It depends on how brown you want it. Brush it with the dark beer several times during this time. It takes a while, but your palate will thank you. You rarely get something this tender and flavorful from the grill. Serve with garlic baguette, tzatziki, and/or BBQ sauce.