Roast gyros from the Roman pot

Ingredients for 8 servings:

• 2 kg pork neck
• 700 g onion(s), in thin rings
• 2 stalk(s) leeks
• 1 ½ tbsp oregano, dried
• ½ tbsp marjoram
• 2 tsp rosemary
• 1 tsp sweet paprika powder
• ½ tsp coriander (if you like the taste)
• 3 garlic cloves, peeled
• 1 tsp chili flakes, or hot paprika
• e.g. olive oil, about 100 ml – just for the spices
• n. B. Salt
• n. B. Pepper, black, from the mill
• 2 tsp mustard, e.g. Rotisseur

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

tender and spicy and without stress, as it is easy to prepare

To prepare, first combine the oregano, marjoram, rosemary, paprika, coriander, garlic, chili, about 1 teaspoon of salt and 1 teaspoon of pepper (I use the mill to taste), along with about 70 ml of the olive oil, in a blender or mixer. You can also use a hand blender in a narrow container; the mixture should not be too pasty. Finely slice the onions and leeks and mix them with about 1/3 of the spice paste. It’s best to have the meat cut into thin, crosswise slices at the butcher’s, and then flatten them a little at home. You want the slices to be really thin. Soak the earthenware pot in water. Place pieces of kitchen string on the work surface about three fingers apart—the amount depends on the length of the pieces of meat. You can, of course, tie everything together later, but it’s easier this way. Place the largest slice of meat on top and flatten it a little wider as well. Now rub with the spice paste, spread some of the onion and leek mixture on top, and add the next piece of meat, again with the paste, onions, and so on, until all the meat is used up. Now tie the threads underneath, pulling the edges of the bottom slice of meat up as far as possible. At the end, for safety’s sake, tie another long thread around the outside, like a parcel. Now season this “roast” well with pepper and salt and rub the outside with the mustard. Place the meat in the now well-watered Roman pot and place it in the oven at 170°C for about 3 hours – uncovered for the last half hour. The core temperature should be between 70°C (still slightly pink) and 80°C (already well done). If you want to keep the roast warm for a while, simply leave it in the oven at 50°C. If the surface is a little dry, cover it with the lid; otherwise, leave it uncovered – it always depends on the meat – unfortunately, it varies from one meat to the next. Let it rest for 10 minutes before cutting and remember the binding thread!