Bavarian pork roast grandma's style

Ingredients for 4 servings:

• 1 kg pork shoulder, rectangular, with rind
• 1 stalk(s) leek
• 5 carrots
• ¼ celeriac
• 2 m.-sized onion(s)
• 1 bunch parsley, flat
• 1 tsp, heaped mugwort
• 1 tsp, heaped salt
• ½ tsp black pepper
• 1 tsp, heaped caraway seeds
• 2 cloves garlic
• Clarified butter
• 1 ½ tsp vegetable broth

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes

tasty and juicy, with thick gravy

Here is my grandmother’s official pork roast recipe. Depending on the number of people, you can also use a larger piece of pork shoulder. In this case, the recipe simply needs to be adjusted to the weight of the piece. 1 kg is enough for four hearty eaters. Score the fatty rind about 1 cm deep in a diamond pattern. Cut so that the slices can be cut through the grooves for serving. Put the mugwort, salt, pepper, caraway, and crushed garlic in a small cup, top with a little oil, and stir. Rub the spice mixture over all sides of the pork roast with a brush or, better yet, with clean hands. On the rind side, get as much as possible into the grooves. Clean the root vegetables thoroughly. Cut the leek, without leaves, into pieces about 7 cm, the yellow beets into pieces about 5 cm, and the celery into pieces about 4 cm, and cut the onions into eighths. Pick the parsley leaves. Preheat the oven to 200-220 degrees Celsius (top and bottom heat). Meanwhile, melt a little clarified butter in a pan to cover the bottom. Sear the roast on all sides. Start with the rind side over medium heat. Sear until some of the fat has run through the diamond-shaped diamonds and the fat side looks crispy. Then turn it over and let it sit until each side is browned. It shouldn’t be so hot that the garlic burns. The clarified butter is very important in this step! Dissolve the vegetable stock in a large cup of hot water. You can make it a little stronger, using up to 2 teaspoons per cup. Place the roast and root vegetables in a roasting pan. Pour the vegetable stock into the slightly cooled pan to loosen the juices, then pour it over the roast. Cook the pork roast in the oven, rind side up, for 1.5-2 hours. Check every half hour to make sure there is still water in the pan and that the vegetables aren’t burning. Therefore, pour water over the roast regularly and stir the vegetables if necessary. If the crust becomes too hard, turn the roast briefly! A little beer and honey can also be used instead of water for the final basting. Remove the roast pork from the oven, place it on a plate, and place it in the switched-off oven to rest (this will improve its flavor). Empty the contents of the roasting pan into a saucepan. To thicken the gravy, press a few carrots (not all of them) through a sieve. Otherwise, you can also use a little sifted flour. If there isn’t enough gravy, you can dilute it with broth. Cut slices from the roast, making sure to cut against the grain for an extra tender flavor. Serve with potato dumplings and red cabbage, making sure they are done at the same time as the roast.