Marinated tender roast

Ingredients for 6 servings:

• 2 ½ kg pork shoulder
• 200 ml sunflower oil
• 1 tsp, leveled salt
• ½ tsp pepper
• 2 tsp, leveled paprika powder
• 2 cloves garlic
• 2 tsp vegetable stock
• 200 g honey
• 1 lemon(s)
• 1 onion(s), red
• 1 carrot(s), optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

also for beginners, without much work

Marinate the roast one day in advance. To do this, mix the oil with paprika, lemon juice, vegetable stock, and chopped garlic. Score the rind of the roast into small diamond shapes. Rub the roast with pepper and salt, place it in a freezer bag with the marinade, and knead the marinade in vigorously. Let it rest in a large bowl in the refrigerator until the next day, turning occasionally. The next day, fill the roasting tin with the marinade from the bag and place the roast in the tin, rind-side up. Add the quartered onion. If desired, you can also add a roughly chopped carrot. Roast at 150°C (300°F) top/bottom heat without fan on the middle rack for about 3-3.5 hours. The internal temperature should then be about 85°C (185°F). After 2 hours, brush with honey every 20 minutes, thinning the honey with a few drops of water. Once the roast has reached the internal temperature, increase the top heat to full to allow the crust to form. Watch it while cooking to prevent it from turning black! Remove the roast and puree the meat juices for the gravy, then season to taste. Dumplings or boiled potatoes and red cabbage are good accompaniments.