Torn roast pork

Name: Torn roast pork
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 10
Ingredients: 2.5 kg flushed pork neck; 1 Bag of onion soup powder; 1 TABLESPOON ground cumin; 1 TABLESPOON Cayenne pepper; 1 TABLESPOON Sweet peppers; 1/2 TEASPOON ground ginger; 1/2 bunch Chives; 125 g soft butter; 50 g coarse mustard; 1 (approx. 1 kg) Sourdough bread; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
315 mins

TOTAL TIME
315 mins

Ingredients

Servings: 10

2.5 kg flushed pork neck
1 Bag of onion soup powder
1 TABLESPOON ground cumin
1 TABLESPOON Cayenne pepper
1 TABLESPOON Sweet peppers
1/2 TEASPOON ground ginger
1/2 bunch Chives
125 g soft butter
50 g coarse mustard
1 (approx. 1 kg) Sourdough bread
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Wash the pork neck and pat dry. Mix onion soup powder, cumin, cayenne pepper, paprika powder and ginger and rub the meat all around with it. Place the meat in an ovenproof dish or roaster, cover with cling film and chill overnight.
2
The next day remove the foil from the casserole dish. Place the meat on the fat pan of the oven and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 5 hours.
3
Top the roast in between with frying stock.
4
In the meantime, wash the chives, shake dry and cut into fine rolls. Mix butter with mustard and chives.
5
Take the finished roast out of the oven, cover with aluminium foil and let it rest for about 10 minutes. Use 2 forks to remove fibrous meat from the roast. Cut bread into slices, spread with mustard butter and spread meat on top.