Summary

Ingredients

• 1 ½ kg pork neck with bone, whole
• 5 tablespoon lemon juice, freshly squeezed
• 2 cloves garlic, thinly sliced
• 5 tablespoon oregano, dried
• 2 onion (s), cut into rings
• some salt and pepper

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Instructions

1. Soak a Roman pot well (approx. 2 hours). Cut the pork neck horizontally with a sharp meat knife at a distance of approx. 1.5 - 2 cm to the bone.
2. Unfold the individual layers and season well with pepper, salt and oregano. Drizzle some of the lemon juice on the cut surfaces, cover with a few garlic slices and close again. Then tie the roast well with kitchen twine and then rub the outside vigorously with pepper, salt and oregano.
3. Place 1/3 of the onion rings on the bottom of the Römertopf, pour in the remaining lemon juice and put the roast on top. Close the pot and place the roast in the oven at 160 ° C (top / bottom heat) for 2 hours. Then switch off the oven and let the roast cool in it overnight.
4. The next day, take the roast out of the Römertopf, dispose of the resulting broth and the onion rings from the pot. Remove the kitchen twine from the roast and cut vertically into fine gyros slices.
5. Roast them in a hot pan in a little sunflower oil, add salt and / or pepper if necessary. Garnish with the remaining, raw onion rings. Coleslaw and tzatziki go well with it.