Dutch Pork Roast

1. Make long incisions with a sharp knife along the side of the pork neck, gradually opening up the meat to butterfly it.
2. Mix all the spice ingredients in a cup.
3. Once you have a rectangular piece of pork neck with a generous surface area, season it using ¾ of a cup. Apply a thick layer to create an orange coating. Avoid seasoning the other side of the meat.
4. Roll up the pork neck again, ensuring that the seasoning is on the inside.
5. Gently insert the meat into the butcher's netting. This will result in a tightly wrapped Dutch rollade.
6. Spread the rest of the spices on the cutting board to roll the roast in, or sprinkle them directly on the meat, evenly distributing the spices.
7. Turn on the smoker to 120°C and start the smoke generator with beech wood chips.
8. Smoke for 3 hours or until the rollade reaches an internal temperature of 65°C.
9. Remove the meat and let it rest for 10 minutes, then carefully open the netting with a knife.

* For this process, it is best to use a netting applicator or a tube over which you first place the netting and then slide the rollade through it.