Grilled Roast Beef with Beer and Honey Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 4 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg pork shoulder with rind, rind cut into strips or diamonds
- 1 bottle beer, (Paulaner)
- 6 tablespoon paprika
- 3 tablespoon salt
- 3 tablespoon sugar
- 2 tablespoon ground cumin
- 2 tablespoon garlic granules
- 2 tablespoon onion granules
- 1 tablespoon oregano
- 1 tablespoon pepper
- 1 tablespoon chili powder
- 1 tablespoon celery salt
- 2 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Wash the pork shoulder and pat dry. Now mix all the spices and rub them on the underside of the shoulder. Now place the shoulder with the rind down in a shallow bowl or casserole dish and fill it up with beer so that only the rind is covered. The rind should sit in it for about 2 hours.
- After 2 hours, remove the roast crust and grill with the rind facing up on a Weber gas grill (or similar grill) at 190 ° until a core temperature of 77 ° is reached. Just before the core temperature of 77 °, drizzle the rind with a little honey at 75 °.
- It goes well with broccoli and rosemary potatoes.
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