Classic roast pork with dark beer sauce

Ingredients for 2 servings:

• 500 g pork shoulder or suckling pig
• 3 butcher’s onions
• 5 m.-sized potatoes, mainly waxy
• 2 cloves garlic
• 1 pack of soup vegetables
• 300 ml broth, clear
• ½ liter beer (Doppelbock), dark
• n. B. Salt and pepper, coarse
• e.g. paprika powder
• e.g. caraway, unground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

First, preheat the oven to 150°C using top/bottom heat. It’s best to have the butcher score the rind into a diamond shape, or you can do it yourself with a utility knife. Season the meat on all sides with salt, pepper, paprika, and a grated garlic clove and set aside for now. Roughly dice the second garlic clove, onions, potatoes, and soup vegetables and also season with salt, pepper, paprika, and caraway. Roast the vegetables in a deep, non-stick pan, stirring frequently. After about 10 minutes, deglaze everything with the stock and half of the Doppelbock. Place the meat in the center and press it in gently. Now place the pan, as it is, on the middle rack of the preheated oven (if you have a meat thermometer, feel free to use one—but it works just fine without one). Remove it after an hour and add the rest of the Doppelbock. In the meantime, increase the heat in the oven to 230 – 240°C and roast the roast for about 25 – 30 minutes (switch on the grill if the crust is not yet as desired). Now remove the meat from the pan and cut into finger-thick slices. To make the sauce, pass the rest of the meat through a sieve. You don’t really need to add any more seasoning to the sauce, but you can do it however you like. A classic accompaniment goes well with potato or bread dumplings, or even a cucumber salad with cream dressing. The roast should be enough for two people. If there are more people and therefore more meat, the cooking time will naturally be longer.