Roasted Crust in Honey – Thyme Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork (pork shoulder with rind), injected
- 2 teaspoons mustard
- thyme
- 1 clove garlic
- 250 g butter
- 4 tablespoon honey
- pepper
Print Recipe
Pin Recipe Instructions
- Bring the butter to room temperature, put it in a mixing bowl and preheat the oven to 200 ° C. Score the rind crosswise with a sharp knife (approx. 2 mm deep), salt and pepper the meat and fry all around. Mix the butter with about 4 tablespoons of honey, 2 teaspoons of mustard, enough thyme and the crushed garlic clove. Now season this marinade with salt and the other ingredients. Brush the meat thickly with the marinade and place in a closed roaster in the oven. Make sure that there is always enough water in the roaster. Brush the marinade onto the rind from time to time. After about 1 1/2 to 2 hours in the oven, place the roast on the top shelf and switch on the top heat. Remove the lid from the roaster.
- Tip: You can also brush the crust with salt water at the end, this will make it nice and crisp. This goes very well with croquettes or spaetzle and a nice cold beer.
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