Rolled pork neck roast

The cook, step by step.

1. 1

   Step 1

   Done

   First we set our barbecue completely indirectly, light it and go for a dome temperature of 130 degrees Celsius. Now that the barbecue warms up, we're going to start with the next steps.

   BBQ temperature: 130°C
2. 2

   Step 2

   Done

   We start by making the homemade herb mix by putting all ingredients for the herbs together in a jack and screwing them well together. If you don't have a jack, put this in a bowl with a spoon. The finer the herbs the better.

3. 3

   Step 3

   Done

   Unwrap the pork neck and pat dry with kitchen paper. Butterfly it by cutting along the grain, keeping an approximately 2 cm thick layer below the knife. Continue unrolling the meat as you cut until you have one large, flat piece.

4. 4

   Step 4

   Done

   Cover the inside of the butterflied pork generously with the spice mix. Finely chop the garlic and spread it evenly over the meat. Grate the zest of a whole orange over it, using only the coloured outer peel and avoiding the white pith. Distribute both types of salami and the sun-dried tomatoes over the surface, then roll the meat up tightly into a roulade.

5. 5

   Step 5

   Done

   Tie the rolled pork with butcher’s twine. You can use one long piece and loop it around the roll, or tie several shorter pieces separately. Choose whichever method you find easier.

6. 6

   Step 6

   Done

   First we insert the core thermometer into the meat and now put the roller tray on the barbecue, threading it to an internal temperature of 68 degrees Celsius in the core. The barbecue stays here at a dome temperature of 130 degrees Celsius. When the internal temperature of the meat is reached, it may be removed from the barbecue to rest for at least 10 minutes on a layer of aluminium foil.

   Internal temperature: 68°C
7. 7

   Step 7

   Done

   After rest cut the rollad into thin slices and serve! Enjoy it, enjoy it!