Ingredients

• 1.5 kg pork neck
• 2 tbsp mustard
• 2 cloves of garlic
• 2 tbsp coarse sea salt
• 10 black peppercorns
• 1 tsp caraway seeds (whole)
• 6 juniper berries
• 1 tsp thyme
• 1 tsp marjoram
• 6 tbsp olive oil
• 8 carrots
• 0.5 kg potatoes
• 4 onions
• 500 ml beef stock
• 2 bay leaves

Preparation

The day before, score the pork rind crosswise and rub with mustard. Peel and crush the garlic and grind finely in a mortar with the sea salt, peppercorns, caraway seeds, juniper berries, thyme and marjoram. Rub into the roast, place in a casserole dish and drizzle with 4 tbsp of oil. Peel the carrots and onions and cut into 1 cm cubes. Peel and quarter the potatoes. Spread the vegetables around the roast, cover and leave to marinate in the fridge overnight.
Preheat the oven to 120 °C top/bottom heat. Heat the remaining oil (2 tbsp) in a pan and sear the pork shoulder on all sides and remove. Fry the vegetables in the same pan and deglaze with 250 ml soup. Return the roast, vegetables and gravy to the casserole, add the bay leaves and leave to braise in the preheated oven for approx. 4 hours. Baste with gravy from time to time and add the remaining soup (250 ml). After approx. 3.5 hours, increase the oven temperature to 160 °C and finish cooking for approx. 30 minutes.

Ebners Waldhof - Waldhof Alm wishes you every success

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5330 Fuschl am See
+43 6226 8264 35
ebners-waldhof.at