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Salt roast from the grill

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Ingredients for 4 servings:

  • 1 ½ kg pork neck
  • 3 tbsp mustard, medium hot
  • 2 cloves garlic, finely chopped
  • 1 ½ tbsp rosemary, dried
  • 1 tbsp parsley, chopped
  • 500 g sea salt, coarse
  • Salt
  • pepper
  • olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 5 minutes

Mix all ingredients except the pork neck and coarse salt into a seasoning paste. If the mixture is too dry, add a little olive oil. It’s best to use your hands to generously coat the roast with the paste on all sides. Spread the coarse salt in a heatproof casserole dish and place the seasoned roast in the center. Grill over indirect, medium heat (160-180°C) for about 2 hours. The internal temperature should be about 77°C.

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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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