Summary

Ingredients

• 1 ½ kg pork neck in one piece

For the rub:

• 1 teaspoon, heaped paprika, hot pink
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 teaspoon, heaped paprika powder, smoked, (Pimenton de la Vera)
• 1 teaspoon, heaped coriander seeds
• 1 teaspoon, heaped mustard seeds
• 1 teaspoon, heaped black peppercorns
• 2 teaspoons, heaped salt, coarse
• 1 teaspoon, leveled lemongrass powder
• 1 clove garlic

For the mop:

• 2 lime (s), including the juice
• 75 ml cachaça
• 3 tablespoon raw cane sugar
• 4 tablespoon balsamic vinegar

Moreover:

• 2 handfuls smoking chips, hickory or oak

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Instructions

1. This recipe is scalable 1: 1 for 4 to 12 people, 250 g of meat are simply calculated for each person, the meat should be a good piece if possible and nicely mixed.
2. I tried it with a 54 cm kettle grill, for indirect grilling it is advisable to get semicircular charcoal bowls. 1 - 2 aluminum bowls to catch the juice are also useful. A 3 kg piece of meat can be easily prepared on the 54 mm grill. The preparation time shouldn`t change too much. It is best to have a meat thermo on hand. Of course, the roast can also be prepared on the gas grill without any problems.
3. The day before the rub is prepared:
4. The coriander and mustard seeds are not ground too finely together with the pepper and salt. The garlic is either finely chopped or pressed through the press. The garlic, the ground spice, the 3 types of paprika powder and the lemongrass powder are mixed together and hand brushed around the meat and massaged in nicely.
5. The roast is now in the refrigerator for at least 12 hours.
6. The next day, the roast is first taken out of the refrigerator to slowly bring it to room temperature, at least on the outside.
7. Then the smoking wood is soaked in water and the grill is prepared.
8. Charcoal briquettes are filled into the chimney (fill the Weber model to the brim) and the embers are kindled with a fixed lighter. The gas grill is preheated to 180 ° C. As soon as the charcoal begins to be coated with a white layer of ash, it is distributed evenly to the right and left in the charcoal bowls, the grate and lid are placed on top. After 5 minutes, the grate is cleaned with a wire brush (this is now very easy), the dripped wooden chips are spread over the coals, the roast is provided with the thermo and placed in the middle of the grate. Now the lid is put on and the air supply is regulated so that if possible, 180 ° C is maintained throughout.
9. Now the mop can be prepared:
10. The lime juice is mixed with the cachaça, sugar and balsamic vinegar and stirred until the sugar is dissolved.
11. The mop is generously spread over the roast with a brush every 30 minutes. Observe the thermo over and over again. As soon as the core temperature has reached 75 ° C, the roast is done. With a 1.5 kg piece, this is the case after approx. 2.5 hours.
12. If the temperature can no longer be kept at 180 ° C even when the air supply is almost full, coal must be added if necessary.
13. Once the temperature is reached, the roast comes off the grill and is left to rest on a board for 5 minutes before slicing and serving.
14. This fits e.g., Sauerkraut and baked potatoes, but also mixed vegetables and mashed potatoes round off the whole thing.
15. The recipe also works fine without smoking wood.