Römertopf gyros special à la Duchemin

Ingredients for 4 servings:

• 1 ½ kg pork neck with bone, in one piece
• 5 tbsp lemon juice, freshly squeezed
• 2 cloves garlic, thinly sliced
• 5 tbsp oregano, dried
• 2 onions, cut into rings
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 14 hours 45 minutes

Tender, spicy, and juicy! Tastes like the Greek restaurant around the corner!

Soak a Roman pot thoroughly in water (approx. 2 hours). Cut horizontally into the pork neck using a sharp carving knife, approximately 1.5–2 cm apart, right down to the bone. Open up the individual layers and season generously with pepper, salt, and oregano. Drizzle a little lemon juice onto the cut surfaces, top with a few garlic slices, and close the lid again. Tie the roast tightly with kitchen string and then rub the outside generously with pepper, salt, and oregano. Place 1/3 of the onion rings on the bottom of the Roman pot, pour on the remaining lemon juice, and place the roast on top. Close the pot and place the roast in the oven at 160°C (top/bottom heat) for 2 hours. Then turn off the oven and let the roast cool overnight. The next day, remove the roast from the Roman pot, discarding the resulting broth and the onion rings from the pot. Remove the kitchen string from the roast and cut vertically into fine gyro strips. Then sear them in a hot pan with a little sunflower oil, adding a little more salt and/or pepper if desired. Garnish with the remaining raw onion rings. Serve with coleslaw and tzatziki.