Spit roast from the rotisserie

Ingredients for 6 servings:

• 2 kg pork neck, whole without bones
• Mustard
• 125 g ham, diced
• 1 onion(s)
• oil
• Spice mix (Tunisian butter spice)
• Spice mix (garlic sin)

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 45 minutes

ideally from a gas grill

Butterfly the whole piece and season with both spice blends (also containing salt and pepper). Then spread with mustard and arrange the diced onions and ham cubes on top. Fold the pieces together and wrap in cling film. Let them rest in the refrigerator (without oil!) for several hours (recommended: 24 hours). Lightly oil the rotisserie and place the meat on the rotisserie. Wrap it tightly with kitchen twine to prevent any excess meat from falling out (important: tie the ends especially tightly). Oil the meat on the grill and grill at a low temperature (150-170 degrees Celsius). Add more oil occasionally if necessary. Mix the spice blends thoroughly in a 1:1 ratio and sprinkle them onto the spit roast by hand after about 45 minutes. The roast should be done after about 1.5-2 hours (or at an internal temperature of 75 degrees Celsius). Depending on the desired degree of browning, you can also increase the heat for the last half hour. Alternative spice mix: 1/2 tbsp garlic granules, 1/2 tbsp onion granules, 1 tbsp sweet paprika, 1/2 tbsp coarse sea salt, 1/2 tbsp thyme, 1 tsp oregano, 1 tsp black ground pepper.