Spit roast from the charcoal grill

Ingredients for 6 servings:

• 2 kg pork neck in one piece
• 3 onions
• salt and pepper
• Paprika powder
• Cayenne pepper
• Spice mix (spit roast spice, e.g. grill, roll and spit roast spice salt)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 minutes; Total time approx. 12 hours 33 minutes

Pork neck stuffed with seasoned onions

Cut the pork neck lengthwise to create a roulade approximately 2-3 cm thick. Season both sides with spit roast seasoning. Slice the onions into rings and season with a little salt, paprika, and cayenne pepper. Mix well until they are evenly browned. Then cover the pork neck with the onions. Cuts or pockets created when cutting are ideal for accommodating a slightly thicker portion. Roll up the pork neck and tie it with sausage string to form a rolled roast. I haven’t dared to use kitchen string yet, as I’m worried it might burn. If necessary, season the outside again, place it in a large bag, and let it marinate in the refrigerator for at least half a day. I always prepare the roast a day in advance and let it marinate until the next day. Then place the roast on the spit, secure it, and grill it on the charcoal grill for 2.5-3 hours, depending on the thickness. It’s better to let it hang for 5 minutes longer than to take it off too soon. Important: It must be a vertical grill, so the roast hangs in front of the coals, not above them. A spit roast from the grill is very crispy on the outside and therefore remains very juicy on the inside. We’ve never had one we didn’t like. We serve it with either potato salad or simply baguette with tzatziki.