Roast Pork with Honey Mustard Crust

For the roast pork rub the pork with roast pork seasoning and salt and garlic. Melt the lard in a roasting pan, put the meat in it and coarsely chop the peeled carrots and onions and parsley root and put them around the meat with the Scherzerl bread.

Pour about 250 ,l water over it, cover it and let it cook in the oven at 200 degrees for about 2 hours. Check if you need to add water.

For the crust, mix the mustard with honey and breadcrumbs and some garlic salt to a paste. After roasting for about 2 hours, remove the roast from the roaster, boil the sauce with a little water and strain it.

Turn the roast upside down in the empty roaster and pour the strained sauce over it. Pour the honey paste on top of the roast, do not cover the roaster and leave it in the oven for another 1/2 hour at 220 degrees.

Add a little water to get a nice sauce when done. Keep an eye on the crust – when it turns light brown, take out the roast, put the sauce in an extra container, cut the roast and serve.

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