John Myers
Simple Crust Roast
The perfect simple crust roast recipe with a picture and simple step-by-step instructions.
- 1 kg Shoulder crust pork
- 75 ml Water
- 25 g Salt
- Wash and dry meat. If the butcher has not cut it yet, cut it crosswise (approx. 5 – 2 cm apart) (not until the meat begins) and place in a fire-proof casserole dish. Preheat the oven to 150 degrees (convection). Cook the roast crust in it for 60 minutes. In the meantime, make brine (dissolve 25 grams of salt in 75 ml of water). After the cooking time, remove the roast crust, raise the temperature of the oven to 250 degrees, brush the rind with the brine (several times) and cook in the oven for another 10 minutes until a crispy crust can be seen.
- I made a sauce out of the roast residue.
- I served sauerkraut and mashed potatoes as a side dish.
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