• Course

    Main course

  • Category


  • Cooking technique


  • Level


  • Prep time

    45 minutes

  • Cook time

    60 minutes

  • Total

    105 minutes

  • Amount

    4 persons

Neckend/boston butt roast with apricots

‘Procureur’ is pork neck without bone. The meat is tender and juicy, and is often used for pulled pork, a roast or for preparing a roulade. The latter is what we will focus on in this recipe by grilling the pork neck on the Big Green Egg. Opt for Livar pork neck or any other organic, free-range pork for an even tastier result.


For the neckend/boston butt


  • 1.5 kg Neckend/boston butt (Livar or other organic, free-range pig meat)
  • 3 tbsp. (medium hot) coarse mustard
  • 10 soft, dried apricots
  • 1 bunch of sage
  • 1 small bunch of lemon thyme



  1. Using a razor-sharp knife, cut the meat in the following manner: arrange the neck on a chopping board lengthways. Then working left to right or vice versa, make a horizontal incision 1½ cm from the bottom until 2 cm from the end (as if you were cutting a slice). Flip the meat open and keep cutting in the thick part. Maintain a thickness of 1½ cm all the way. Repeat until a large, 1½ cm thick sheet of meat has been created.
  2. Sprinkle pepper and salt onto the meat, then brush the top with mustard. Cut the apricots and sage leaves into strips and distribute these across the meat. Roll the meat up and tie with butcher’s string. Insert some sprigs of lemon thyme between the meat and the string.


  1. Heat the Big Green Egg and the Cast Iron Grid to 150°C.
  2. Place the roast on the grid and grill until done and has a core temperature of 68°C. Give the meat a turn every 10 minutes.
  3. Remove the roast from the EGG and allow to rest under aluminium foil for 30 minutes so it can continue to cook. Cut the roast into slices about 1 cm thick. This roast goes really well with roast sweet potato and grilled corn on the cob.

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