Pork roast with coleslaw

Ingredients for 6 servings:

• 1,250 g pork shoulder
• some salt
• 750 ml veal stock
• 1 kg white cabbage, finely chopped
• 75 g onion(s), diced
• 125 g bacon, diced
• 3 tbsp vegetable oil
• 7 g caraway powder
• 4 tbsp apple cider vinegar
• 6 tbsp white wine vinegar
• 200 ml vegetable stock
• 6 tbsp pumpkin seed oil
• some pepper
• 20 cloves
• 1 bunch of soup vegetables
• 75 g onion(s), diced
• 4 bay leaves
• some cornstarch
• 1 clove(s) garlic

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

Westphalian style

Rub the shoulder with salt and place it skin-side down in a roasting pan. Pour in 500 ml of hot veal stock and cook in a preheated oven at 180°C for 30 minutes. Baste with the meat juices every 8-10 minutes. If the meat juices start to evaporate too much, add the remaining stock. Meanwhile, heat the vegetable oil in a saucepan, sauté the diced onion and bacon, and add the caraway seeds. Deglaze with vinegar and vegetable stock, and stir in the pumpkin seed oil. Season with salt and pepper. Add the cabbage, cover, and sauté over low heat for 5-6 minutes. Stir well, let cool, and season to taste. Remove the meat from the oven, score the skin with latticework, and stud with the cloves. Increase the oven temperature to 220°C. Return the roast to the oven, skin-side up, and cook for another 40 minutes. Baste it with the meat juices frequently. After 15 minutes, add the vegetables and diced onions. Keep the roast warm in aluminum foil. Strain the sauce, bring to a boil, and thicken with the cornstarch. Season to taste. Slice the roast and serve with the coleslaw and a little sauce. Goes well with potato dumplings.