2 kg whole, deboned Kassler (smoked pork neck or loin)
5 ml freshly ground black pepper
250 ml barbecue glaze to marinate
BLACK CHERRY SAUCE
1 x 410 g tin of black cherries
200 ml orange juice
Peel of 1 orange
30 ml lemon juice
15 ml brandy
5 ml brown sugar
15 ml Maizena (cornmeal) or potato flour to thicken