Marinated Pork Neck

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	1 min
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Mix the garlic, hot mustard, oil, dried Provence herbs, salt, and pepper into a paste.
Rub the pork neck with the paste, place in a covered container, and refrigerate for 24 hours.
Place the marinated pork in a roasting pan and add about 7 tablespoons of water. Cover with a lid.
Place in a cold oven and roast at 250°C (482°F) for 1 hour 40 minutes, adding water as needed to prevent drying out.
Turn off the oven and let the pork rest with the lid on for 10 minutes.
Remove the pork and keep it warm. Make a sauce from the pan drippings.
Check that the pork has reached an internal temperature of at least 63°C (145°F), then slice and serve with the sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.