Spit Roast

5 from 3 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 169 kcal


  • 2 kg Pork neck
  • 1 Pork loin
  • 8 Onions
  • Salt and pepper
  • 0,2 L Beer dark
  • Cooking fat


  • Wash the meat, pat dry and cut into pieces (not too small), cut the onions into slices and layer everything in a sufficiently large greased saucepan or roaster. Season with salt and pepper and pour the beer over it.
  • Cover and let it sit in the fridge overnight. Then cook in the oven at 185 ° C for about 2 hours. The last half an hour without a lid so that some color comes into the story and the liquid boils away a little.
  • Ideal for parties as it can be prepared the day before. We eat it with black bread and sauerkraut, if you want you can also enjoy a beer with it ;-)).


Serving: 100gCalories: 169kcalCarbohydrates: 1gProtein: 14.9gFat: 11.5g
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Written by John Myers

Professional Chef with 25 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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