in Germany

Roast pork from the Roman pot

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Ingredients for 4 servings:

  • 1 kg roast pork (shoulder with rind)
  • 2 onions
  • 5 cloves garlic
  • pepper
  • Salt
  • some water
  • possibly flour or sauce thickener

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Rub the pork shoulder with salt and pepper and wrap it in aluminum foil. Let it marinate in the refrigerator for about 1 hour. Place the meat in the Roman pot with the quartered onion and peeled garlic cloves. Add a little water. Bake in the oven at 200°C for about 2 hours. Thicken the gravy with flour or a gravy thickener. Serve with spaetzle and potato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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