Grilled pork neck roast Tuscan style

Ingredients for 15 servings:

• 5 kg roast pork (roast pork neck) for stuffing
• 2,000 g bacon, sliced
• 250 g tomatoes
• 250 g buffalo mozzarella
• 5 tbsp Italian herbs, mixed
• 3 onions, finely diced
• 5 cloves garlic
• 10 tbsp olive oil, Italian
• 1 shot of balsamic vinegar

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 45 minutes

Buy the meat in two 2.5 kg portions and have the butcher cut them into filling pockets. Place the pork neck roast in a large (6 l) freezer bag. Mix the Italian herbs with the oil and diced onions. Crush the garlic and mix it with the herb, oil, and onion mixture, then add this mixture to the freezer bag. Seal the freezer bag tightly and shake everything well. Then place it in the refrigerator to marinate for at least 24 hours. After 24 hours, remove the meat from the refrigerator. Dice the tomatoes and mozzarella and mix together. Pour the marinade from the freezer bag into a bowl, season with a dash of balsamic vinegar, and stir into the tomato and mozzarella cubes. Stuff the meat with the mixture of tomato and mozzarella cubes and the oil marinade seasoned with vinegar. Press the roasting opening shut and wrap the entire roast with a double layer of bacon. Seal the opening with wooden skewers. Now place the whole thing on the grill grate of the kettle grill and let it grill for two hours. Alternatively, you can also grill the roast in the oven for two hours. Serve with grilled ciabatta bread. Tip: The roast will drip, so place an aluminum drip tray under the grill grate in the coals.