Roast Crust from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork (shoulder with rind)
- 2 onions)
- 5 cloves garlic
- pepper
- salt
- some water
- possibly flour or sauce thickener
Print Recipe
Pin Recipe Instructions
- Rub the pork shoulder with salt and pepper and wrap in aluminum foil. Let it steep in the refrigerator for about 1 hour.
- Put the meat with the quartered onion and the peeled garlic cloves in the Römertopf. Pour in some water. Put in the oven for approx. 2 hours at 200 ° C.
- The gravy can be thickened with flour or a sauce thickener. This goes well with spaetzle and potato salad.
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