Pork shoulder roast with rind

Ingredients for 5 servings:

• 1 ½ kg pork shoulder with rind
• 3 tbsp oil, sunflower
• 5 dl beer (cloudy wheat beer)
• 1 tsp salt
• some pepper, from the mill
• 3 tbsp mustard, hot
• 2 tbsp tomato puree
• 2 tsp caraway seeds, whole
• 1 tsp sweet paprika powder
• 3 large carrots, peeled, washed, sliced
• 2 large onions, cut into strips
• 1 stalk(s) leek, washed and cut into rings
• 3 stalk(s) Celery , washed and cut into rings
• 5 dl beef broth, strong
• 5 dl gravy
• 2 tbsp sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Preheat the oven to 200 degrees Celsius, or fan/grill if possible. Pour the sunflower oil into a large ovenproof roasting dish and heat it up in the oven. For the marinade: Pour 1.5 deciliters of beer into a bowl, add salt, plenty of pepper, mustard, tomato puree, caraway seeds, and paprika. Mix well and let stand for a while. Score the rind of the meat with a knife and rub it well with the marinade. (Only use about a third of the marinade for rubbing in, set the rest aside, as the roast will be coated twice more.) Place the roast in the hot roasting dish with the rind facing up for 15 minutes. Then remove the roast, coat it again, and turn it over, with the rind facing down, and put it back in the oven for another 15 minutes. After these 15 minutes, remove the roast from the oven and rub it well with the rest of the marinade, turning it so that the rind is on top again. Arrange the vegetables around the roast, add a little salt, pour over 2 deciliters of beer, and return to the oven for another 15 minutes. After 15 minutes, pour the rest of the beer over the roast, then turn it over with the rind in the beer (rind side down), and let it roast in the oven for another 15 minutes. In the meantime, mix the stock and meat juices and heat them in a pan. Turn the roast over again and add the hot sauce. Switch the oven to fan-assisted mode at 180 degrees Celsius (350 degrees Fahrenheit), and let the roast rest in the oven for a good hour, basting with a little sauce every now and then. When the roast is cooked, remove it from the sauce. Carve the roast and keep warm, strain the sauce through a sieve, stir in a little sour cream, and season to taste with salt and pepper. If desired, add the sauce back to the roast or serve it in a gravy boat and, once served, baste the meat with a little sauce.