Grilled Pork Neck Roast Tuscan Style

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	2 hrs
Total Time	1 hr 2 mins
Course	Main Course
Cuisine	European
Servings (Default: 15)

Ingredients

5 kg roast pork (pork neck roast) for filling
g 2,000 bacon, sliced
250 g tomato (s)
250 g buffalo mozzarella

For the marinade:

Instructions

Have the butcher cut pockets in two 2.5 kg portions of the pork neck roast.
Dice the tomatoes and buffalo mozzarella into cubes and mix them together.
Fill the meat pockets with the tomato and mozzarella mixture.
Wrap the entire roast with bacon in a double layer and secure with a wooden skewer.
Place an aluminum drip tray under the grill grate to catch drippings.
Place the roast on the grill and cook over medium heat for 2 hours, or bake in an oven preheated to 175°C (350°F) for 2 hours.
The pork is cooked when it reaches an internal temperature of 63°C (145°F).
Serve with grilled ciabatta bread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.