Roast pork on the grill or in the oven

Ingredients for 4 servings:

• 1 ½ kg roast pork with rind (pork belly, shoulder or mixed)
• 250 g bones (pork bones), preferably with a little meat still on them
• 1 bunch lovage, fresh, (alternatively parsley)
• 500 g soup vegetables
• 5 garlic cloves
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp paprika powder
• 1 tsp caraway seeds, whole
• ½ liter beer, dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

with tips for the successful preparation of meat, crust and sauce

Rub the roast with pepper, salt, and paprika. Fill a roasting pan with water (one centimeter high) and place the roast in the water (rind-side down). Arrange all other ingredients, except the beer, around the meat. Place the roast on the preheated grill for 40 minutes at 180 degrees Celsius using indirect heat (in the oven at 180 degrees Celsius fan-assisted or top/bottom heat). Turn the roast over and score the rind (diamond-shaped). Grill for another 30 minutes at 160 to 180 degrees Celsius using indirect heat (in the oven at 160 to 180 degrees Celsius fan-assisted or top/bottom heat). Add the beer every 20 minutes. After about two hours, remove the roast from the grill. Using a spoon, scrape off any stuck-on residue from the inside of the roasting pan along with the hot sauce. The sauce should now darken slightly. Now cut open the crusted roast and strain the sauce (depending on your preference) or ladle it straight from the pan. My standard side dish is sauerkraut and potato dumplings. Otherwise, any side dish you like is allowed. You can find the video recipe on my blog www.die-frau-am-grill.de: https://die-frau-am-grill.de/krustenbraten-seine-heilige-dreifaltigkeit/ or on my YouTube channel “Die Frau am Grill”: https://youtu.be/fq-tpl99HHE The Holy Trinity of the Crusted Roast: Meat: As with virtually all types of roast, it should be as juicy as possible. A meat thermometer can be helpful for measuring the exact internal temperature. It’s also advisable to use less heat than too much. Crust: I don’t know anyone who wants to eat a sloppy rind. Proper preparation begins with cutting into the skin. On my blog (https://die-frau-am-grill.de/schweineschwarte-knusprig-machen-wann-wie-einschneiden/) in the “Tips & Tricks” category, I post a video tutorial on this topic – how to easily prepare the rind, so that nothing stands in the way of enjoying a great crust later. Another thing to keep in mind: When grilling or frying, no liquid should be poured over the developing crust. Sauce: Of course, the sauce should taste spicy. And definitely not boring and watery. It’s brilliant if you can achieve this without artificial flavor enhancers from the supermarket. The recipe below explains how to achieve this using only meat bones, soup vegetables, spices, and a bottle of beer.