Spit Roast from Charcoal Grill

Summary

Ingredients

• 2 kg pork neck in one piece
• 3 onion (s)
• salt and pepper
• Paprika powder
• Cayenne pepper
• Spice mix (spit roast spice, e.g. grill, roll and spit roast seasoning salt)

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Instructions

1. Cut the neck of the pork lengthways in such a way that a roulade is approx. 2 - 3 cm thick. Season with spit roast spices on both sides.
2. Cut the onions into rings and season with salt (a little), paprika and cayenne pepper. Mix well until they are evenly slightly reddish. Then cover the pork neck with the onions. Incisions or pockets that have been made when slicing are good to accommodate a slightly thicker amount.
3. Roll up the neck of the pork and tie it with a sausage cord to make a roll roast. I haven`t dared to use kitchen twine before because I was concerned that it would burn.
4. If necessary, season again on the outside, pack in a large bag and let it steep in the refrigerator for at least half a day. I always finish the roast a day earlier and let it sit until the next day.
5. Then place the roast on the grill skewer, fix it and grill it on the charcoal grill for 2.5 - 3 hours, depending on the thickness. It is better to let it hang for 5 minutes longer than lose it too soon. Important: It must be a vertical grill with the roast hanging in front of and not over the coals.
6. The spit roast from the grill is very crispy on the outside and therefore remains very juicy on the inside. We have never had one that we didn`t like. We also have either potato salad or just baguette with tzatziki.