Method

• 1.
  To prepare the pork neck, cut 8 pieces of kitchen string long enough to tie the pork. Lay the string at even intervals on a bench and place the pork on top of the string. Bring up each piece of string and tie a knot to secure the pork firmly.
• 2.
  To make the marinade, place all the remaining ingredients in a small saucepan with ¼ cup (60ml) water over medium heat. Bring to a simmer and whisk to combine. Season to taste, then remove from heat and cool. Place pork in a large bowl and pour over marinade, making sure the pork is coated all over. Place in the fridge to marinate, turning occasionally, overnight.

• 3.
  Preheat barbecue with hood down to 240°C. Remove pork from fridge and leave to stand until it reaches room temperature. Transfer pork to a large roasting pan on a wire rack with 2cm water over the base of pan. Reserve marinade in a small bowl. Brush pork with marinade and place in the centre of barbecue. Close the hood and roast, basting frequently, for 1 hours 30 minutes-2 hours, until pork is caramelised and cooked through. Add more water to roasting pan it needed. Remove from barbecue and rest for 15 minutes.
• 4.
  Carve pork and place onto a large platter to serve. Scatter with extra rosemary.