Devil Roast

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 1 min
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 pork neck 3-4 kg
  • Cream or crème fraîche

For the marinade:

  • 2 bottles ketchup, (shashlik ketchup)
  • 2 onions)
  • 4 clove (s) garlic
  • 1 tablespoon mustard
  • 1 teaspoon, leveled chili powder
  • 1 teaspoon salt
  • 2 teaspoons oregano
  • 2 tablespoons oil
Devil Roast
Devil Roast

Instructions

  1. Remove the meat from cooking.
  2. Dice the onions, mash the garlic and mix both with the other ingredients for the marinade. Let the meat soak in the marinade in the roaster for a day, turning occasionally.
  3. Turn the meat over again and add 1 cup of water. Cover and cook (with lid or aluminum foil) at 180 ° C for approx. 2 hours.
  4. When the roast is done, remove the meat and cut into slices. Strain the sauce, season to taste and mix with a little cream or crème fraîche.
  5. This goes well with spaetzle, white bread and cucumber salad.

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