Shoulder roast with bone and rind in beer sauce

Ingredients for 4 servings:

• 1 ½ kg pork shoulder, with bone and rind
• 1 bunch of soup vegetables
• 1 m.-sized onion(s)
• 1 bottle of beer, dark or light
• pepper
• Salt
• 1 tbsp clarified butter
• 1 jar water
• 1 tsp caraway seeds
• Flour, for binding

Instructions

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

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Finely chop the vegetables and onions. Rub the shoulder roast with salt and pepper. Heat the clarified butter in a casserole dish and sear the roast well on all sides. Add the onions, caraway seeds, and vegetables to the roasting pan and deglaze with a glass of water. Place the roasting pan on the bottom rack of the oven, rind facing up. Braise for 2.5 to 3 hours, basting frequently with the meat juices. Brush the roast with beer for the last 30 minutes to ensure the crust is nice and crispy. Remove the roast from the pot and place it on a platter in the oven. Drain the fat from the meat juices. Season with salt and pepper, puree the vegetables, and thicken with a splash of flour. Potato dumplings and red cabbage are delicious with this dish. Tip: Season the sauce with an extra splash of beer.