Slow-Roasted Balkan Pork with Honey and Mustard Glaze

In a bowl, whisk together ³/₄ tbsp Mustard, ¹/₂ tbsp Honey, 1 ¹/₄ tbsp Sunflower oil, ³/₄ tbsp Apple Vinegar, 1 ³/₄ cloves Garlic, 1 ¹/₂ tsp Smoked paprika, 2 tbsp Savory Dried, ³/₄ tsp Table salt, and 1 tsp Black Pepper - Powder.

Rub 400 gr Pork Meat thoroughly on all sides with the prepared marinade.

Pour 50 ml Water into the bottom of a deep baking dish and place the marinated meat inside.

Cover the baking dish tightly with a double layer of aluminum foil to seal in the moisture.

Place the covered dish into the oven and slow-roast at 150°C (300°F) for 2 hours and 30 minutes until the meat is fork-tender.

In a small ramekin, mix ¹/₂ tbsp Honey and ³/₄ tbsp Mustard until smooth to prepare the glaze.

Remove the aluminum foil, brush the top of the tender pork evenly with the honey-mustard glaze, and roast uncovered at 200°C (400°F) for 15 minutes until sticky and caramelized.

Transfer the caramelized pork to a board and let it rest for 10 minutes before carving into portions.