Grilled suckling pig roast in a bun

Ingredients for 10 servings:

• 2.8 kg suckling pig (rolled back with breast)
• 1 kg vegetable onion(s)
• 3 tbsp, heaped sugar, brown
• 2 tbsp, heaped onion powder
• 2 tbsp, heaped paprika powder, sweet
• 1 tbsp, leveled chili powder
• 1 tbsp, leveled garlic powder
• 1 tbsp salt
• 1 tsp black pepper
• 4 tbsp Worcestershire sauce
• 100 ml water
• 2 tbsp BBQ sauce
• 2 tbsp honey
• some salt
• 10 rolls
• 1 cup coleslaw

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 hours; Total time approx. 8 hours 30 minutes

Mix the ingredients for the seasoning rub in a bowl. Open the suckling pig roll and rub the meat side with about half of the seasoning. Cut an onion into thin rings and spread it on the inside of the meat, then roll the meat up tightly again and seal it with wire or kitchen string. Now spread the remaining seasoning rub over the roast. Wrap it in plastic wrap and refrigerate for at least 4 hours; I usually do this overnight. Before grilling, mix the ingredients for the marinade in a bowl. During the first 3 hours of grilling, brush the mixture repeatedly over the roll. During the last half hour, really heat up the grill, turning it up to full heat so the crust pops nicely and becomes crispy. I usually grill the roll on my gas grill at the lowest heat. I place the roll on the top rack and place an aluminum tray with a little water underneath. I grill over indirect heat for 3 to 4 hours, turning frequently at around 130-140°C. At the end, I heat it to full heat for about half an hour. If there is no rack and the grill has three burners, you can also turn a large aluminum grill tray upside down and place the roll in the middle of the grill, only turning on the right and left burners. It also works with a charcoal grill if the grill has a lid and you grill over indirect heat and keep an eye on the temperature. Make fried onions from the remaining onions. Brown these in a grill pan or in a regular frying pan. Cut the rolls open, top with coleslaw and meat, and add the fried onions on top. The roll is always a big hit at parties.