Grilled Roast

5 from 8 votes
Prep Time 15 mins
Cook Time 3 hrs 40 mins
Rest Time 5 mins
Total Time 4 hrs
Course Dinner
Cuisine European
Servings 6 people
Calories 94 kcal


  • 2,3 kg Pork neck
  • Salt pepper
  • BBQ seasoning
  • Mustard medium hot
  • 0,25 l White wine
  • 0,5 l Broth
  • 1 bunch Soup greens fresh
  • 1 Onion


  • Rub the meat with salt, pepper and the grill spice, then spread so much mustard on it that it can be coated with it everywhere.
  • Clean and chop the soup greens and onions, then place everything in the drip pan of the oven. Pour in the wine and broth and place the meat on top.
  • Set the oven to 160 ° C - convection - and cook the meat in it for 2.5 hours, pouring the stock over it from time to time. Possibly put some water or broth in the drip pan.
  • Finally grill the roast for 10 - 15 minutes at 200 ° C so that it gets a nice crust.
  • Let it rest for a few minutes before slicing so that the meat juice can spread and not all of it runs off when slicing.
  • I served different salads with it.


Serving: 100gCalories: 94kcalCarbohydrates: 0.4gProtein: 17.5gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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