Pork neck with cola from the Roman pot

Ingredients for 3 servings:

• 1 kg pork neck
• 2 onions
• 2 garlic cloves
• 1 chili salt, fresh or dried
• 3 tbsp olive oil
• Salt and pepper, hot
• Paprika powder
• ½ liter of cola

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 35 minutes

Soak the Römertopf in water for 1 hour. Blend the onions, garlic, chili pepper, olive oil, salt, pepper, and paprika into a paste with a blender. Pat the meat dry and coat it all over with the paste, transfer the rest to the Römertopf, and place the roast on top. Pour in half of the cola. Place the closed Römertopf in a cold oven and heat to 200°C (top/bottom heat). After 1.5 hours, add the rest of the cola. After 2 hours, drain the meat juices and put them in a saucepan for the gravy. Place the Römertopf uncovered in the oven, reducing the heat to 170°C (330°F). After another 1.5 hour, turn the roast over. After 3 hours, reduce the oven temperature to 130°C (266°F) and replace the lid. Braise for another 45-60 minutes at 130°C (266°F). Let stand for 10 minutes before slicing. Season the gravy to taste. The roast becomes super soft and juicy.