Roast pork in beer sauce

Ingredients for 6 servings:

• 2 ½ kg pork shoulder with bone and rind
• 4 bottles of wheat beer, dark
• 500 ml stock
• 3 m.-sized onion(s)
• 1 bunch of soup vegetables (celery, carrots, parsley root, leek)
• ⅛ celeriac
• 1 bay leaf
• 4 juniper berries
• 1 tbsp forest honey
• 2 tbsp clarified butter, alternatively sunflower oil
• salt and pepper

Instructions

Working time approx. 3 hours 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 6 hours

Cut the vegetables into approximately 0.5 cm cubes, the leek into rings, and set aside separately (leeks quickly become bitter when fried). Pat the shoulder dry. Score the rind crosswise, cutting as deeply into the fat as possible for a nice crust, but if possible, without cutting into the meat (My tip: Use a carpet knife – you can adjust the depth, it’s easy to handle, and very sharp). Season the meaty sides of the shoulder generously with salt and pepper, and rub the rind with salt. For the rind, feel free to fill the cuts with salt. The salt helps the rind pop. Normally, you don’t need to add any additional seasoning; salt and pepper are enough for the meat. Heat the clarified butter, or sunflower oil in a pinch, in a roasting pan. Not as high as for pan-fried meat, but more like 3/4 of the maximum temperature; the fat shouldn’t be smoking! Sear the meaty sides thoroughly, and when they’re set, it’s perfect! Now wait until it comes loose from the side with light pressure. Don’t be afraid of the dark brown residue on the bottom of the roasting pan; this will give it its roasted flavors later, and under no circumstances should you sear the fatty side. When the meat is nicely browned, remove it and set it aside. Reduce the heat slightly and sear the vegetables—without the leek. They should only sizzle very gently. Stir frequently and loosen them from the bottom if necessary. You’ll need a bit of patience here, as all the vegetables should be browned, and if the temperature is too high, they will burn and become bitter. When the vegetables are browned, add the leek and cook for a few minutes. Then add the beer a sip at a time, gradually reducing it until it is creamy. Then add more. This will also take a while, but it will almost certainly lose the alcohol. When the last of the beer has evaporated, the vegetables should be almost mushy. Add the meat and pour in the stock, making sure that the rind is not covered in liquid. Otherwise, you won’t get a crust! If necessary, add water until the meat is covered up to the rind. Place the roast uncovered in the oven at 170°C (convection oven) for approx. 2 hours. Check every 30 minutes to ensure there is enough liquid; it should always reach the rind. After 2 hours, set the meat aside and strain the sauce into a saucepan. Then simmer until the desired flavor is reached. Season to taste with honey, salt, and pepper (although I’ve never needed this). Thicken the sauce with a little flour mixed with cold water. If the rind hasn’t already popped up nicely, return the meat and sauce to the roasting pan and use the oven’s grill function to pop it up. Keep an eye on it carefully so the rind doesn’t burn.