Pork nut cooked at low temperature

Ingredients for 6 servings:

• 2 kg pork loin, lean
• 60 g curing salt
• 1 liter of water
• 150 g carrot(s), roughly diced
• 150 g celeriac, roughly diced
• 150 g parsley root(s), roughly chopped
• 150 g leek, coarsely diced
• 200 g shallot(s), roughly diced
• 3 tbsp, heaped mustard, medium hot
• 750 ml vegetable broth or vegetable stock, without salt
• 1 tbsp, heaped paprika powder, sweet
• 1 tbsp, levelled peppercorns, coarsely crushed
• 6 allspice berries, roughly crushed
• 10 juniper berries, crushed
• 1 tsp, heaped marjoram, dried, shredded
• ½ tsp rosemary, dried, shredded
• 3 bay leaves, dried, shredded
• some fat for frying

Instructions

Working time approx. 40 minutes; Rest period approx. 7 days; Cooking/baking time approx. 6 hours; Total time approx. 7 days 6 hours 40 minutes

marinated in brine, oven-cooked at 80 °C, a must-have on any buffet, can be eaten hot or cold

Dissolve the curing salt in the water. Place the pork butt in the brine and store in the refrigerator for 6-7 days. If you have a vacuum sealer, then of course seal the piece of meat with half of the brine in the foil bag and also store in the refrigerator for the specified time. The meat should be removed from the refrigerator 3 hours before cooking so that it reaches room temperature. In the meantime, clean and roughly chop the vegetables and shallots. Now fry the vegetables in a greased roasting pan. After 5 minutes, stir in the mustard and paprika powder. A browning is allowed to form on the bottom of the roasting pan, as this adds further delicious flavor. Now deglaze with the stock and use a wooden spoon to loosen the residue at the bottom. Before closing the roasting pan, stir in all the shredded and crushed spices. This stock should now simmer for about 10 minutes until the heat is turned off. In a hot frying pan, dry the pork butt with kitchen paper and sear it on all sides. This closes the pores of the pork butt and retains the meat juices. Before placing the roast on the bed of vegetables, insert a core temperature thermometer into the deepest part of the meat. Then place the roasting pan on the middle shelf of an oven preheated to 80°C and cook the pork butt in the uncovered roasting pan for about 5.5 – 6 hours, until the core temperature reaches 68°C. It is also highly recommended to monitor the oven temperature with a second thermometer. This means the meat is cooked through and can be sliced ​​into wafer-thin slices after a resting time of about 10 minutes. The meat can be eaten hot, warm, or cold.