Caipirinha Pot Roast

The day before, peel 2 garlic cloves and chop finely. Wash 1 organic lime under hot water, dry it and finely grate the zest. Mix with the garlic, 2 tsp sweet paprika, 2 tsp coriander seeds, 1 tsp chili flakes, 2 tsp coarse sea salt and 1/2 tsp pepper. Wash 1 boned pork neck (approx. 2 kg), pat dry, rub all over with the rub, wrap tightly in foil and let rest overnight.

Preheat the oven to 150 °C top/bottom heat (130 °C fan). Take the meat out of the foil, place it on a roasting pan (approx. 32 x 39 cm) and roast for about 2 1/2 hours.

Wash the remaining lime under hot water, finely grate the zest and squeeze the lime. Halve 3 tomatoes, remove the seeds and dice finely, finely dice 2 red onions, and dice 1 avocado into small pieces. Gently mix everything with 3 tbsp olive oil and season with salt, pepper and brown sugar.

Squeeze the zested lime from the rub. Stir together with 4 tbsp cachaça (or rum), 3 tbsp apple cider vinegar, 1 tsp coarse sea salt and 2 tbsp brown sugar. Roast the meat at 150 °C for about another 2 hours, brushing it several times with the mop.

Take the meat out of the oven, let it rest for about 5 minutes and serve with the salsa.

Rub is a dry spice mix that is rubbed onto the meat the day before. Mop is a liquid marinade that is brushed on several times during roasting and forms a crust.