The neck roast should not be too lean: the better the meat is marbled, the more tender and juicy the roast will be. The fat runs out completely during baking.
Mix the mustard, tomato paste and oil well and brush the pork neck with it all around, cover and marinate in the refrigerator for at least 12 hours.
Preheat the oven to 160 ° C top / bottom heat. Pepper the marinated pork neck and place on a deep baking sheet lined with aluminum foil - a drip pan. Spread the salt around the roast. The roast itself does not need to be salted.
Bake the roast on the middle rack for 30 minutes at 160 ° C, then turn the temperature down to 90 ° C. 1 kg of roast then takes a good 100 minutes to cook through. Take the roast out of the oven and cut it open.
This goes well with colorful salads, a simple potato or pasta salad and, in addition to the usual ketchup-based sauces, also home-made tartar sauce. We often have this roast to celebrate. If there are leftovers, they will still taste cold the next day.
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