Pork roast “Pork Royal mini” on the grill

Preheat your charcoal grill to 260°C. If you're using a gas grill, bring it up to temperature about 10 minutes beforehand.

Place the bag in the sink for 5-10 minutes in warm water from the tap, cut open the bag - remove the meat and empty the liquid down the drain.

Rinse the meat briefly with warm water and wipe dry with kitchen roll. The cleaner the rind, the better the crust!

Score the rind crosswise according to the illustration, with 7 mm spacing and approx. 1 cm deep, down to the meat.

Salt the rind well with approx. 1/2 teaspoon of fine salt. Only enough salt will make the crust crack properly!

Roast the meat at 260°C indirect heat (not directly over the embers and with the lid closed) for 25-35 minutes until the crust is cracked all over. Depending on your grill, this may take a bit longer or shorter.

Then leave the 'Pork Royal mini' to rest next to the grill for approx. 5-10 minutes. Do not cover the meat!