Pork roast ‘Pork Royal’ 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 5-10 mm spacing and 1 cm deep, down to the meat.

Salt the rind well with 1 teaspoon of fine salt (approx. 5-8 g). 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 approx. 50-60 minutes until the crust is cracked all over. Depending on the grill, this may take a bit longer or shorter.

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