neck roast with honey and beer glaze

Name: neck roast with honey and beer glaze
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 150 ml Beer (e.g. Pils); 3 TSP Tomato paste; 2-3 TABLESPOONS liquid honey; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 2 kg Roast neck of pork (release bones from the butcher and add bones); 3 Peppers (e.g. green, yellow and red); 100 g streaky smoked bacon; 1-1.2 kg ready-made coleslaw

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

150 ml Beer (e.g. Pils)
3 TSP Tomato paste
2-3 TABLESPOONS liquid honey
4 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
2 kg Roast neck of pork (release bones from the butcher and add bones)
3 Peppers (e.g. green, yellow and red)
100 g streaky smoked bacon
1-1.2 kg ready-made coleslaw

Directions

1
Mix beer, tomato paste, honey, oil, 1 tsp. pepper and 2 tsp. paprika powder. Wash the roast, dab dry and coat with it. Leave to stand for at least 1 hour.
2
Salt the roast. Place on the bone on the grill rack. Cover and grill in a hot kettle grill at indirect heat for about 2 hours.
3
Clean, wash and finely chop the peppers. Dice bacon into small cubes and fry until crispy without fat. Drain on kitchen paper. Sauté peppers in hot bacon fat. Season with salt and pepper. Mix both into the coleslaw.