Summary

Ingredients

• 100 g cane suar, white or brown
• 1 teaspoon pepper, ground
• 1 teaspoon, heaped cumin
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 teaspoon, heaped thyme
• 2 medium onion (s)
• 2 cloves garlic
• 500 ml veal stock or an alternative liquid
• 12 cl whiskey, preferably smoky scotch
• 2 teaspoons, leveled salt
• 1 ½ kg pork neck

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Instructions

1. The first seven ingredients are required for the dry marinade. Put cane sugar and spices in a large enough bowl or form. Finely dice the onions, press the garlic and add to the previous mixture. Rub the meat vigorously with the well-mixed dry marinade and place in the refrigerator for about 2 hours.
2. For the brew, mix 500 ml veal stock with whiskey and salt. Now put the pork neck in a pan suitable for the oven and let the brew flow in from the side. Carefully pour the stock over the meat with a spoon and place in the oven preheated to approx. 100 ° C (top / bottom heat). After approx. 2 hours reduce the temperature to 85 ° C and pour the stock over the meat. For the next 8 hours, pour stock over the meat every 1 - 2 hours and make sure that it is never completely dry.
3. At the end of the cooking time, tear the meat with two forks or a suitable tool (meat claws) and mix with the stock that has remained in the pan.
4. A little tip: Instead of veal stock, you can use almost any liquid for the stock - apple juice, orange juice or even cola. So this recipe always gets a different note and never gets boring.