Roast pork

Ingredients for 8 servings:

• 1.6 kg pork shoulder (crust roast)
• 1 onion(s)
• 2 bay leaves
• 6 grains of allspice
• 8 peppercorns, black
• 1 bunch of soup vegetables
• 1 cube of meat broth, clear for 1/2 liter
• ½ liter of water
• 250 g mushrooms, brown
• 2 tbsp honey
• 2 tbsp orange juice or orange juice concentrate
• 1 tbsp oil (sunflower oil)
• salt and pepper
• e.g. sauce thickener, dark or cornstarch
• 1 liter of water, approx.

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours 15 minutes

from the pork shoulder

Rinse the roast, peel the onion, and slice it. Pre-cook both with the allspice and peppercorns, the 2 bay leaves, and about 1 liter of water in a pressure cooker, rind-side up, for 1/2 hour. Then let the roast rest for an hour. In the meantime, clean the vegetables (set the parsley aside), wash them, and cut them into cubes or strips. Pour the stock from the pressure cooker into a sufficiently large roasting pan. Season the roast with salt and pepper, leaving out the rind. Make small diamond-shaped cuts (do not cut into the meat). Place the roast, rind-side up, in the roasting pan and add the vegetables. Preheat the oven to 160°C. Place the uncovered roasting pan on a wire rack on the lowest shelf. Cook the roast for about 1 hour 45 minutes using conventional oven heating. About 15 minutes before the end of the cooking time, pour in the 1/2 liter of meat broth (stock cube), taking care not to wet the rind. Mix the honey with the orange juice or orange juice concentrate (slightly thick) and, after the cooking time, brush the rind with it. Brown the roast for another 10-15 minutes (depending on the desired degree of browning) at 220°C (grill/convection setting). Remove the roast from the roasting pan. Wrap in aluminum foil and let it rest in the switched off oven for another 15 minutes. In the meantime, clean the mushrooms, slice them, and cook in a pan with a little oil for about 5-8 minutes. Using a hand blender, puree the vegetables in the broth, transfer to a saucepan, bring to a boil briefly, and thicken with a sauce thickener or cornstarch. Add the mushrooms and finely chopped parsley (from the soup vegetables) and season with salt and pepper. Remove the roast from the bone and slice. Serve with Swabian spaetzle, potato dumplings, or bread dumplings.