WILD BOAR ROAST – Pork Neck Rollade Recipe

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Total cooking time: 1 hours 15 minutes
Preparation time 0 hours 45 minutes
Cooking time 0 hours 30 minutes

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Ingredients:
Fine chopped onion – 1/4 cup
Cranberries – 1 1/2 cup
Horseradish – 2 tablespoons
Sugar – 4 tablespoons
Creme fraise – 3 tablespoons
Wild boar or pork – pork neck – 1,5 kg
Sausage – 0,5 kg
Sage, rosemary, thyme fine chopped – 3 tablespoons
Salt – 1 teaspoon

Serve with mixed slaw and a vinaigrette

How To:
02h30m – Set up your barbecue for direct grilling at 425F and 225 C
02h15m – Blend the ingredients for the sauce
02h10m – Butterfly the pork neck
02h00m – Chop the fresh herbs and sprinkle them over the pork neck. Do the same for the salt and the stuffing from the pork sausage.
01h50m – Roll and tie up the pork neck
01h45m – Sear the pork roast over direct heat
01h40m – Let the pork roast come up to a core temperature over indirect heat. Until it reaches a core temperature of 145F 63C
00h20m – Let it rest for about 10 – 20 minutes
00h00m – Plate up with slaw and sauce – Enjoy!!

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BBQ gear that I use every day:
1. Chef’s knife – (Germany) / (USA)
2. Cutting Board – (Germany) / (USA)
3. Barbecue tong – (German) / (USA)
4. Kitchen Torch – (Germany) / (USA)
5.Thermometer – (Germany) / (USA)

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