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. Combine the black pepper, herbs from Provence, sweet paprika, coarse sea salt, finely chopped garlic, and chilli flakes into a rub. Vigorously rub the entire pork neck with this spice mixture.
2. Place the seasoned pork neck in a large freezer bag and refrigerate for 3 hours. Remove from the refrigerator 20-30 minutes before grilling.
3. Prepare the grill for indirect grilling.
4. Place the pork neck on a lightly oiled grill rack, or in an aluminum dish, or in a roasting rack. Close the grill lid. Maintain grill temperature between 140-170°C (284-338°F), checking and adjusting every 15-20 minutes.
5. Combine the balsamic vinegar, white wine, and brown sugar in a bowl. Brush the roast with this sauce every 20 minutes during grilling.
6. Insert a meat thermometer into the thickest part of the roast. When the internal temperature reaches 72°C (162°F), the roast is done.
7. For a crispier exterior, increase the grill temperature for the final 20 minutes of cooking.
8. Remove the roast from the grill and let it rest for 10 minutes before serving.