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Prep Time 15 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)


Roast Crust from Roman Pot
Roast Crust from Roman Pot
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  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.