Summary

Ingredients

• 6 g pepper
• 12 g herbs Provence
• 10 g paprika powder, noble sweet
• 35 g sea salt, coarse
• 2 clove (s) garlic, finely chopped
• 3 g chilli flakes
• 75 ml balsamic vinegar
• 75 ml white wine
• 30 g suar, brown
• 7 ½ g salt
• 2 kg pork neck

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Instructions

1. First make a rub from black pepper, herbs from Provence, sweet paprika, coarse sea salt, garlic cloves and chilli flakes. Rub the pork neck vigorously with the spice mixture, then rub in almost the garlic.
2. Put the meat in a large freezer bag and marinate in the refrigerator for a good 3 hours. Before grilling, take the meat out of the refrigerator in good time so that it is not too cold.
3. Prepare the grill for indirect grilling.
4. Place the roast on the lightly oiled rack or in an aluminum dish or in a roasting rack. To close the lid. The temperature should be between 140 and 170 ° C - so check it from time to time.
5. Mix the ingredients for the sauce and brush the roast with this sauce every 20 minutes.
6. A little tip at the end: Put a roast thermo in the thickest part of the roast and wait until the core temperature shows 72 ° C, then the roast is ready.
7. If you would like the roast a little crispier, increase the temperature in the last 20 minutes.
8. Let the roast rest for 10 minutes before serving.