Charcoal grill - Spicy pork spit roast with garlic

There are many times when we test a new grilling idea by preparing a small portion before we end up sharing it with you. If we find that the result is tasty and you are likely to also like it, we’ll make a video to show you the whole process. This time, we tested a marinade recipe for a pork spit roast and, since we really liked it, we decided to share it through the video below, and through our site’s pages in a detailed, written description. We have tested all of our site’s recipes. We think that you’ll also like the result, and we suggest you always try new flavors, because the flavor is endless, dear friends. Let’s see all these, step-by-step.

INGREDIENTS

2 small garlic cloves
1.5kg (3.3 lb) pork meat (loin and a smaller portion of neck)
3g black pepper
2 tsp oregano
2 tsp savory
1.5 tbsp hot mustard
22g sea salt (preferably fleur de sel)

PREPARATION

Once you have cut the meat into pieces suitable for skewering, marinate the meat for 3-4 hours, before grilling. In a large vessel, place the pieces of pork, and gradually add the spice blend that you’ve prepared (with a mortar and pestle). Add and mix at the same time to distribute the spices evenly. Then, add the hot mustard gradually, and mix to coat the meat evenly. After you mix the ingredients thoroughly one last time, cover the vessel and marinate for 3-4 hours, at least, in the refrigerator.

COOKED ON amber.q A

COOKING

Pile up the charcoals inside the fire cabin of your charcoal grill. Place kindling (alcohol-soaked cotton) on top. Light the fire and the charcoals will be lit in 25-30 minutes, easily, quickly, and without smoke. At this point, we should mention that the charcoals light upside down, from top to bottom. While waiting for the charcoals to be fully lit, skewer the pieces of pork. Make sure that you skewer the pieces evenly, and that the fat is also distributed evenly on the spit. This step is very important if you want to grill the meat properly and evenly.

When the charcoals are fully lit, spread them inside the fire cabin. If there are any briquettes that aren’t lit, put them aside. Grill over high heat, in order to get a spit roast that is tender inside and has a nice crust on the outside. If the size of the pieces on the spits is around 5x5cm approximately and you are grilling over high heat, the grilling will take 20 minutes. You could grill seasonal vegetables along with the spit roast. It’s best to accompany your roasts with cooked vegetables or fresh salads. Use a thermometer to check the internal temperature during the grilling process. When you grill pork on the small spits, the internal temperature should be over 65⁰C (149⁰F) and up to 75⁰C (167⁰F), for getting a juicy and delicious roast. The final result was excellent and we can’t recommend this recipe enough for your next grilling.

Accompany your roast with vegetables and fine red wine. A good company is necessary.

Happy grilling everyone!