Spit roast

Ingredients for 4 servings:

• 700 g boneless pork neck
• 3 onions
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 pinch(s) sweet paprika powder
• 1 pinch(s) of cayenne pepper
• 1 pinch of chili powder
• 1 pinch(s) curry powder
• 4 tbsp mustard, medium hot

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 14 hours 25 minutes

Spit roast (pork neck) from the electric grill

Rinse the meat under cold water and dry. Then cut a pocket into the meat against the grain (pierce with a long, sharp knife, make a small opening, pierce deeper, and then widen it slightly). Peel and roughly chop the onions. Place the spices in a small bowl and mix well (not too little, a little more spice is fine). Mix the onions with some of the seasoning and stuff them into the meat. Seal the opening with toothpicks. Then rub the outside of the meat with the seasoning. Then brush with the mustard and wrap in aluminum foil. Leave to soak in the refrigerator for at least one night. The next day, remove from the foil, place on a skewer, and grill for about 90-110 minutes. Cook on the highest setting for the first 20-30 minutes, then reduce to the lowest setting. Tip: The roast tastes good warm or cold.