Pork Neck with Cola from Roman Pot

Summary

Ingredients

• 1 kg pork neck
• 2 onions)
• 2 cloves garlic)
• 1 chilli salt, fresh or dried
• 3 tablespoon olive oil
• Salt and pepper, hot as rose
• Paprika powder
• 0.5 liter ½ cola

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Instructions

1. Soak the römertopf for 1 hour.
2. Process the onions, garlic, chilli peppers, olive oil, salt, pepper and paprika into a paste using a mixer.
3. Pat the meat dry and coat all over with the paste, put the rest in the Römertopf and place the roast on top. Pour half of the cola.
4. Place the closed Römertopf in the cold stove and heat to 200 ° C top / bottom heat. After 1 1/2 hours, pour in the rest of the cola.
5. After 2 hours, pour off the gravy and put it in a saucepan for the sauce, put the Römertopf in the oven without the lid, turn the stove back to 170 ° C, after another 1/2 hour turn the roast, after 3 hours the oven turn back to 130 ° C and put the lid back on.
6. Now cook for another 45 - 60 minutes at 130 °.
7. Let rest for 10 minutes before cutting. Meanwhile, season the sauce to taste.
8. The roast will be super soft and juicy.