Bavarian roast pork with crust

Ingredients for 6 servings:

• 2 kg roast pork shoulder with rind
• salt and pepper
• 1 tbsp lard
• 250 ml water
• 1 garlic clove(s)
• 2 tbsp butter, soft
• 1 tsp caraway seeds, chopped
• 500 ml beer, dark

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

easy to make and absolutely delicious with the beer sauce

Briefly rinse the meat under running water and pat dry. Score the rind in diamond shapes with a sharp knife. Rub the roast on all sides with salt and pepper. Preheat the oven to 220 degrees Celsius and heat the lard in a roasting pan. Place the pork roast rind-side down and sear for 5 minutes, then pour over 250 ml of water. Roast for 15 minutes. Then reduce the oven temperature to 180 degrees Celsius, turn the meat over, and roast for another 2 hours. Baste the meat with hot water occasionally to prevent it from burning. Peel and chop the garlic clove, and mix it with 2 tablespoons of softened butter and the caraway seeds. Brush the garlic over the crust 30 minutes before the end of the roasting time. For the last 20 minutes, set the oven to top heat and baste the roast with another 500 ml of dark beer. Remove from the oven and let it rest for 10 minutes before slicing.