Summary

Ingredients

• 3 clove (s) garlic, pressed
• 3 tablespoon mustard, hot
• 1 tablespoon oil
• 2 tablespoon herbs, Provence (dried)
• salt and pepper
• 1 kg pork neck

Print Recipe Pin Recipe

Instructions

1. Mix the garlic, hot mustard, oil, dried Provence herbs, salt, and pepper into a paste.
2. Rub the pork neck with the paste, place in a covered container, and refrigerate for 24 hours.
3. Place the marinated pork in a roasting pan and add about 7 tablespoons of water. Cover with a lid.
4. 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.
5. Turn off the oven and let the pork rest with the lid on for 10 minutes.
6. Remove the pork and keep it warm. Make a sauce from the pan drippings.
7. Check that the pork has reached an internal temperature of at least 63°C (145°F), then slice and serve with the sauce.