Roasted pork with caramelized crust

Products:
1 kg and half pork neck
2 tablespoons of Dijon mustard
1 glass of beer
1 pinch of pepper
1 pinch of red pepper
½ pinch of cumin
1 pinch of oregano
1 pinch of coriander
For glaze:
1 tablespoon of mustard
1 tablespoon of honey
1 tablespoon ketchup

Preparation:
Smash the meat with mustard without cutting it. Oven well in dry spices so that they adhere well to the meat. Pour the meat with the beer and let it be marinated for several hours in the refrigerator. Remove it, move it to a baking pan. Bake the meat wrapped in foil in a 220-degree oven.

Remove the foil. Cover the meat with the beer in which it was marinated. Replace it with pre-blended products. Bake in 200 degrees oven for an hour and a half or caramel crust.

Bon appetite!