Summary

Ingredients

• 15 tablespoon vegetable oil
• 2 medium onion (s)
• 3 clove (s) garlic
• 2 tablespoon mustard, hotter
• 2 tablespoon pesto, green
• 4 hot peppers, hot from the glass
• 2 teaspoons salt
• 2 kg pork neck
• 1 teaspoon rosemary, ground

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Instructions

1. Put the vegetable oil in a sufficiently large bowl, cut the onions relatively small. Press the garlic through a garlic press and mix in, add the mustard, as well as the green pesto and peppers, finely chop and season with salt. Add rosemary powder. Pepper is no longer necessary, because that is what the peppers do.
2. Place the roast (preferably pork neck or shoulder) in it for 24 hours. soak and regularly pour the marinade over them.
3. After 12 h. Turn the roast over and continue basting.
4. After 24 hours. Slowly cook the roast in the Römertopf for approx. 120 minutes at a heat of 180 degrees. Then remove the lid and increase the temperature to 220 degrees until the meat is nice and crispy (approx. 25 min.)
5. The meat becomes tender, juicy, wonderfully spicy, but not too hot.