Grilled neck roast

Ingredients for 6 servings:

• 6 g pepper
• 12 g herbs de Provence
• 10 g sweet paprika powder
• 35 g sea salt, coarse
• 2 garlic cloves, finely chopped
• 3 g chili flakes
• 75 ml balsamic vinegar
• 75 ml white wine
• 30 g brown sugar
• 7 ½ g salt
• 2 kg pork neck

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 5 hours 25 minutes

indirectly grilled

First, make a rub of black pepper, Provençal herbs, sweet paprika, coarse sea salt, garlic cloves, and chili flakes. Rub the pork neck vigorously with the spice mixture, then almost massage in the garlic. Place the meat in a large freezer bag and marinate in the refrigerator for a good 3 hours. Remove the meat from the refrigerator well in advance of grilling so it isn’t too cold. Prepare the grill for indirect grilling. Place the roast on the lightly oiled grill rack or place it in an aluminum tray or roasting rack. Close the lid. The temperature should be between 140 and 170°C (284 and 350°F)—check it frequently. Mix the sauce ingredients together and brush the roast with this sauce every 20 minutes. A quick final tip: Insert a meat thermometer into the thickest part of the roast and wait until the internal temperature registers 72°C (160°F). Then the roast is done. If you’d like the roast a little crispier, increase the temperature for the last 20 minutes. Let the roast rest for 10 minutes before serving.