John Myers
Styrian Roast Pork (crust Roast)
The perfect styrian roast pork (crust roast) recipe with a picture and simple step-by-step instructions.
- 2,5 Kg Pork shoulder as a whole
- 30 dag Butter or lard
- 1 Salt, pepper, caraway seeds, bay leaves, juniper berries
- 1 Pc Garlic bulb
- Put the pork shoulder in a saucepan and add the bay leaves and approx. Juniper berries. Salt a little and pre-cook for about 45 minutes in gently boiling water.
- Prepare a large pan, add a little lard and spread. When the roast has cooled down a little, cut in about 50 mm – a pattern would be nice. Then peel the garlic and mix with the remaining lard. Salt and pepper the roast well on all sides. You can also add Vegeta. Then “massage” the garlic lard properly into the incisions
- Preheat the oven – fry at 180 degrees for about 1 hour. Often baste with salted water or the broth from the precooking. Important ! The garlic should not be on the roast after the first basting so that it does not burn and become bitter (so rinse it in the sauce). After 1 hour reduce the heat to approx. 160 degrees and fry for another 30 minutes.
- Don’t forget to water. Prick with a thin wooden game often. It must not “squeak” when it is pulled out. For the last 10-15 minutes, put the tube on top heat (grill function) so that the crust can form.
- It takes until the thing is really done, but it tastes delicious. Serve with sauerkraut and breadcrumbs (dumplings). The roast is ideal as a super hearty snack when cold. The rest of the lard (gravy) about 1 min in the refrigerator compartment – let it freeze a little. Then mix a little with the hand blender. This makes a super tasty spread that goes well with fresh, crusty bread. A little tip: smear the fat on the bread vigorously – a little onion or garlic on it – perfect .. The rest of the roast is also particularly good for a snack when it is cold. I could bathe inside – it’s not exactly a roast to lose weight, but if you like it hearty, this is the place for you. Enjoy the meal
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