Summary

Ingredients

• 2 kg smoked pork, raised
• 2 large onions
• 4 pinches garlic pepper
• 1 tablespoon, leveled paprika powder
• 1 tablespoon tomato paste
• 1 tablespoon mustard, medium hot
• 1 tablespoon sugar beet syrup
• 20 g clarified butter
• 4 tablespoon oil, (sunflower oil)
• 700 ml meat stock, hot
• possibly sour cream

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Instructions

1. Brush the loosened meat on both sides with mustard and season with pepper. Heat the clarified butter and oil, sauté the diced onions in them. Add the meat and fry. After a short browning time, spread the syrup on the meat and continue to brown. Add the paprika powder and then the tomato paste to the gravy and roast a little. Fill everything up with hot meat stock, bring to the boil and remove from the stove.
2. Then slowly cook the roast in the oven at around 150 degrees for around 1.5 hours at a core temperature of 80 degrees. In the meantime, pour the liquid over the roast (by the way, I braised the loose bone).
3. Puree the sauce with a blender and add sour cream if necessary.
4. Tip:
5. If you don`t have a roasting thermo, you can cook the roast as usual.