🍽️ Herb Roast Pork in Pot

Name: Herb Roast Pork in Pot
Total time: 30 min
Yield: 4 servings
Ingredients: 1.2 kg Pork roast (e.g. shoulder or neck); 1 garlic clove; salt; pepper (from the mill); 1 tsp dried marjoram; 2 tbsp ghee; 2 parsley; 2 thyme sprigs; 3 marjoram sprigs; 2 fresh bay leaves; 200 ml beer (alternatively non-alcoholic)

480 kcal · 30 min · 4 servings

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Ingredients

1.2 kg Pork roast (e.g. shoulder or neck)
1 garlic clove
salt
pepper (from the mill)
1 tsp dried marjoram
2 tbsp ghee
2 parsley
2 thyme sprigs
3 marjoram sprigs
2 fresh bay leaves
200 ml beer (alternatively non-alcoholic)

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Wash the meat and pat it dry with a kitchen towel.
3. Peel the garlic clove and crush it with the salt to form a paste.
4. Rub the meat with the garlic-salt mixture, pepper, and marjoram.
5. Place the meat in a casserole dish and brown it on all sides in hot clarified butter.
6. Pour 200 milliliters of water and the beer over the meat.
7. Wash the herbs and shake off excess water.
8. Tie the herbs together into a small bundle.
9. Place the herb bundle into the casserole dish.
10. Close the lid and place the casserole dish in the preheated oven.
11. Let the roast cook for 1.5 to 2 hours.
12. Baste the meat with the cooking juices repeatedly during the cooking time.
13. Open the lid after one hour.
14. Turn the meat once.
15. Continue cooking the roast without the lid.
16. Remove the cooked meat from the oven.
17. Let the meat rest for a short time.
18. Slice the meat across the grain.

Nutrition per serving

kcal: 480
Protein: 42 g · Fett/Fat: 32 g · Carbs: 2 g