Roast pork in honey and thyme sauce

Ingredients for 4 servings:

• 1 kg pork (pork shoulder with rind), injected
• 2 tsp mustard
• Thyme
• 1 clove(s) garlic
• 250 g butter
• 4 tbsp honey
• pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Bring the butter to room temperature, place it in a mixing bowl, and preheat the oven to 200°C. Score the rind crosswise with a sharp knife (approx. 2 mm deep), season the meat with salt and pepper, and sear all over. Mix the butter with approximately 4 tablespoons of honey, 2 teaspoons of mustard, a generous amount of thyme, and the crushed garlic clove. Season the marinade to taste with salt and the other ingredients. Brush the meat thickly with the marinade and place it in a covered roasting pan in the oven. Ensure there is always enough water in the roasting pan. Brush the marinade onto the rind from time to time. After approximately 1 1/2 to 2 hours in the oven, place the roast on the top rack and turn on the top heat. Remove the lid from the roasting pan. Tip: You can also brush the crust with salt water at the end to give it a nice crispy texture. This goes very well with croquettes or spaetzle and a nice cold beer.