First, rub the meat well the day before with a marinade of oil, salt, pressed garlic, cumin and pepper.
Cut the rind in a diamond pattern and spread the marinade well into these crevices as well.
Cover with plastic wrap and let marinate in the refrigerator for at least 24 hours. The next day, preheat the oven to 130 degrees.
Season the roast and the ribs again with butter flakes and place them in a roasting pan.
Roast the meat in the oven at 130°C for 3 hours, pouring the escaping meat juices over the meat again and again. If the juices are not enough, add some soup or beer.
After about 1.5 hours, turn the roast. In the last 20 minutes, turn on the grill and cook the crust at 200 °C until crispy.
Make a sauce from the broth and serve with bread dumplings and warm cabbage salad.
Preparation Tip:
If roast pork or drippings are left over, both can be enjoyed cold as a delicious snack.
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