Simple spit roast à la Didi

Ingredients for 4 servings:

• 800 g pork shank
• 1 m.-sized onion(s)
• 1 tsp, heaped salt
• 1 tsp, heaped white pepper, ground
• 1 tsp, heaped paprika powder, sweet
• 3 packs of gravy

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel the onion, halve it, and cut it into half rings. Sauté the rings in a pan until translucent. Cut a small cut into the meat lengthwise almost to the end, open it up, and pound it. Season the meat on both sides with salt, pepper, and paprika. Spread the sautéed onion rings over the meat. Roll up the meat and secure it with a net or tie it. Place the meat roll on a rotisserie spit and grill in a preheated oven at 155°C (grill/convection oven) for about 50 minutes. Remove the net from the spit roast and carve it open. Remove the meat juices from the drippings in the pan and place them in a saucepan with 750ml of water. Bring the water to a boil and stir in the gravy. Cook for 1 minute and then place the sliced ​​spit roast in the gravy. Serve with dumplings and red cabbage.