Succulent Swiss Pork Roast With Crispy Skin Recipe

Name: Succulent Swiss Pork Roast With Crispy Skin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large pork neck, 8-10 lbs. with fat and skin attached (do not remove!!); 6 -7 tablespoons Dijon mustard, full grain or 6 -7 tablespoons spicy mustard; 1 lime, juice of; salt, to taste; ground black pepper, to taste; Season-All salt, to taste (or preferably Knorr-Aromat); 3 tablespoons dried oregano leaves; 2 tablespoons dried thyme leaves; 2 tablespoons dried marjoram; 1 1/2 tablespoons dried rosemary; 1 cup water; 3 tablespoons extra virgin olive oil; 1/2 cup water; 1/2 cup half-and-half; 1/3 cup extra dry vermouth or 1/3 cup dry white wine

Servings: persons

1 large pork neck, 8-10 lbs. with fat and skin attached (do not remove!!)
6 -7 tablespoons Dijon mustard, full grain or 6 -7 tablespoons spicy mustard
1 lime, juice of
salt, to taste
ground black pepper, to taste
Season-All salt, to taste (or preferably Knorr-Aromat)
3 tablespoons dried oregano leaves
2 tablespoons dried thyme leaves
2 tablespoons dried marjoram
1 1/2 tablespoons dried rosemary
1 cup water
3 tablespoons extra virgin olive oil
1/2 cup water
1/2 cup half-and-half
1/3 cup extra dry vermouth or 1/3 cup dry white wine

1
Pre-heat oven 375u00b0F.
2
Wash the entire piece of pork under running water (both sides).
3
Place meat skin side up in a large roasting pan.
4
Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
5
Generously apply the mustard on both sides all over the roast including the skin.
6
Squeeze and evenly apply the juice of half a lime per side of the roast.
7
Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
8
Turn roast so the skin faces upward in the roasting pan.
9
Pour 1 cup water into bottom of pan (not on the roast).
10
Drizzle olive oil evenly over the top of the roast.
11
Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
12
Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
13
For Gravy/Sauce:.
14
Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
15
Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large pork neck, 8-10 lbs. with fat and skin attached (do not remove!!), 6 -7 tablespoons Dijon mustard, full grain or 6 -7 tablespoons spicy mustard, 1 lime, juice of, salt, to taste, and more.

Yes, Succulent Swiss Pork Roast With Crispy Skin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Succulent Swiss Pork Roast With Crispy Skin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions