Bavarian skewers

Ingredients for 30 servings:

• 2 bunch radishes, cleaned
• 1 jar gherkin(s), cut into pieces
• 1 kg pork neck
• some horseradish (creamed horseradish)
• some mustard, medium hot
• e.g. spice mix (BBQ rub or dry marinade)
• Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 16 hours 45 minutes

Perfect for parties or buffets

First, prepare the pork roast, ideally the day before. To do this, rub the pork neck generously with mustard and then season with a spice mix to taste. I use a BBQ rub (Chipotle Southwest – delicious!). Then cook the roast in the oven at around 120°C until it reaches an internal temperature of 75-80°C. This takes about 3-4 hours for a one-kilo piece. If you don’t have a meat thermometer, it’s better to leave the roast in the oven for an extra hour than too short. Once the roast is done, it’s best to let it cool overnight. You can, of course, use a ready-made cold roast, but homemade tastes better. Cut the cold roast into thin slices. This is best done with a bread slicer or a bread knife. Halve the slices lengthwise, spread with creamed horseradish, and add a little salt. Assemble them with the radishes and cucumbers to form small skewers.