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Roast pork from the grill

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Ingredients for 5 servings:

  • 1 ½ kg pork shoulder with rind, boneless (crust roast)
  • n. B. spice mix (steak pepper mix), e.g. from Ankerkraut
  • n. B. Sea salt, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Rub the outside of the roast with the peppercorn seasoning. Score the rind like a checkerboard. Sprinkle the coarse sea salt on the rind and between the rinds. Place a bowl of water with a wire rack over it in the grill. Cook the roast indirectly for one hour at approximately 80°C. Then heat the grill to 220°C and continue cooking until the internal temperature reaches 75°C (approx. 1 hour).

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Written by John Myers

Professional Chef with 29 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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