Summary

Ingredients

• 2 ½ kg pork neck in one piece
• 3 tablespoon mustard, normal
• 10 slices bacon, streaky
• 1 large onion (s)
• salt and pepper
• Paprika powder
• 0.5 ½ pack. Herbs Provence, Tk
• Beer, dark

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Instructions

1. Cut once lengthways into the neck of the pork on the lower left side, but do not cut through completely, so that it stays in one piece.
2. Now do the same on the upper right-hand side, don`t cut all the way through here either. Practically a double butterfly steak XXL. Season with salt, pepper, paprika and frozen herbs and brush with mustard. That on both sides.
3. Now cover with the streaky bacon and the sliced onion. Roll up the neck and wrap it with good, sturdy kitchen twine (be careful, the kitchen twine must be able to withstand the heat from the grill).
4. Now wrap the roast in aluminum foil and wrap it again with kitchen twine. (The kitchen twine will burn after about an hour, but then it is no longer that bad.)
5. Now put the whole thing on the grill skewer and let it spin for about 2.5 hours. (The grill should already have white, hot coal.)
6. After 2.5 hours, remove the aluminum foil and let the meat turn for another half an hour to a full hour. It depends on how brown you want it to be.
7. During this time, brush several times with the dark beer. It takes a long time, but your taste buds will thank you. Something as tender and tasty is rarely found on the grill.
8. With garlic baguette, tzatziki and / or BBQ sauce.