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
Roast Crust from Roman Pot
Roast Crust from Roman Pot

Instructions

  1. Rub the pork shoulder with salt and pepper and wrap in aluminum foil. Let it steep in the refrigerator for about 1 hour.
  2. 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.
  3. The gravy can be thickened with flour or a sauce thickener. This goes well with spaetzle and potato salad.

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