Preheat the oven to 80 ° C (please check the temperature with the oven thermo!). Sear the smoked pork roast on all sides. If desired, brush repeatedly with chili sauce or honey, the latter mixed with a little orange juice or balsamic vinegar if necessary.
Cook in the oven for 3 hours at 80 ° C (top / bottom heat) until a core temperature of 65 ° C is reached. Check the temperature with a meat thermo.
The roast can be served warm with kale, sauerkraut or Brussels sprouts, as a lean but juicy alternative to the streaky Kasselernacken. Chilled and sliced, it is wonderfully suitable for the cold buffet.
The cooking time is reduced with smaller quantities of meat - but the roast should be taken out of the oven when the core temperature has been reached.
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