Pork Shoulder

Mix the mustard, crème fraîche, garlic, thyme and rosemary in a bowl. Pour some oil into a roasting pan, add a little water, place the roast in the roasting pan with the rind facing up.

Coat all sides with the marinade, cut the onion into the water, cover with aluminum foil and cook in a preheated oven at 180 °C on the 2nd rack from the bottom, uncovered.

After about 1 1/2 hours remove the aluminum foil, put the roast in the oven again for 10 minutes and brush the crust with beaten egg yolk.

Now roast for another 20 minutes until crispy.

Remove the roast from the oven, strain the juices through a sieve, thicken slightly if necessary.

Arrange the meat as you like.

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