Summary

Ingredients

• 3 kg pork neck
• 1 kg onion (s), peeled and finely chopped
• 500 g red cabbae, finely chopped
• 100 g yros spice
• 100 ml olive oil
• a little salt and pepper

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Instructions

1. Let the butcher cut the pork neck lengthways like roulades and put them back on top of each other.
2. Mix the gyros spice with the oil in a bowl, season with salt and pepper to make a nice liquid marinade.
3. Put the first slice of pork neck down and brush only the visible side with the marinade. Add a layer of onions (and some red cabbage if you like) and so on until everything is used up.
4. To tie a knot at the beginning of the roast, then at the end and then in the middle. The first 3 bindings are not so tight, otherwise the filling will be pushed out. Then bind as usual, always with feeling.
5. Fry at 180 ° C top / bottom heat for 1.5 - 2 hours up to a core temperature of 75 ° C in a preheated open. Pour the gravy over and over again. Don`t be alarmed, the roast will shrink because the onions are also losing water.
6. When serving, work your way from twine to twine, the meat is cut into small pieces.
7. Serve with rice or flatbread, salad and tzatziki.