3 tablespoons vegetable oil
1 cup citrus juice
8 cloves garlic, finely chopped
2 teaspoons honey
7 roma (plum) tomatoes, diced
1 teaspoon dried oregano
1 (8 ounce) can tomato paste
1/2 teaspoon white sugar
1 tablespoon distilled white vinegar
1/2 teaspoon white vinegar
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon dried oregano
Combine 1/2 tablespoon oil, lemon juice, garlic, honey, tomato, oregano, tomato paste, sugar and vinegar.
Heat grill on medium heat about 15-20 minutes per side.
Remove meat from grill and bone. Remove meat, bones, leather and tubes (trunk) part of neck. Place meat on grill and seam side down, or with grill rack set upright.
Coat rack with aluminum foil.
Lightly oil grill grate. Mount barbecue seam and rack and load meat onto rack at prepared 45 degrees. Brace with aluminum foil and wait about 1 minute after removing meat. Place tomato sauce over meat and heat through.
Cook 3 minutes on each side. Remove from grill. Transfer meat from rack and place on grill. Wait about 5 minutes on each side. Cook 3 minutes on each side. Discard foil and allow meat to completely cool.
Stir together tomato sauce and vinegar and sprinkle over meat. Slice meat into bite size pieces and sprinkle with remaining tomato sauce and vinegar.
Broil 3 minutes on each side. Remove from grill.
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