BBQ Spit Roast from the Grill | Juicy & Smoky

Carefully butterfly the pork collar with a sharp knife into a large, even sheet of meat. Finely chop the garlic cloves and pick the fresh thyme leaves. In a small bowl, thoroughly mix the brown cane sugar, smoked paprika powder, salt, ground black pepper, chopped garlic, and thyme into an aromatic BBQ rub.

Spread the mustard evenly over the inside of the meat and sprinkle with two-thirds of the rub mixture. Then layer with the bacon. Cut the onions into thin strips and distribute them evenly over the bacon.

Roll the meat up tightly starting from the short side and tie securely at regular intervals using heat-resistant kitchen twine. Lightly rub the outside of the rolled roast with vegetable oil and season all around with the remaining BBQ rub.