Boneless pork roast

Ingredients for 6 servings:

• 2 kg pork shoulder, boneless, with rind, cured
• 150 g carrot(s)
• 150 g celeriac
• 150 g leek
• 150 g shallot(s)
• 250 ml port wine
• 500 ml broth, homemade, see instructions
• 1 tbsp, heaped mustard, medium hot
• 1 tbsp, heaped tomato paste
• 1 tbsp, heaped paprika paste, mild
• 2 bay leaves, dried, shredded
• 1 tsp, heaped peppercorns, colored, coarsely crushed
• 6 allspice berries, roughly crushed
• 10 juniper berries, crushed
• n. B. Salt
• some clarified butter for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

an absolute feast roast with popped rind

Wash, trim, and roughly chop all the vegetables and onions. Boil the clean vegetable and onion scraps in 600 ml of water, but without adding salt, to make a broth. After about 20 minutes, strain the broth and discard the boiled scraps. Simmer the piece of meat in a little liquid (about 2 cm) on the rind side for 10 minutes, while simmering. Then cut diamond-shaped cuts into the rind. Sear the meat in a greased roasting pan, but not on the rind side. Remove the meat, cover, and set aside. Brown the vegetables and onions in the cooking fat. After about 5 minutes, stir in the mustard, tomato paste, and bell pepper paste. The caramelization creates a browning that adds great flavor. Deglaze with the wine and loosen the broth with a wooden spoon. Once the wine has reduced, deglaze with the broth you made and place the meat on the bed of vegetables. Add the shredded and crushed spices and cover. Braise in the oven preheated to 140°C (top/bottom heat) on the middle rack for approximately 110 minutes. The internal temperature should then reach 75°C (165°F). Place the roast on a baking sheet and, with the grill activated, brown the rind until it begins to pop. Meanwhile, strain the sauce through a sieve and thicken with a sauce thickener if necessary. Carve the roast and serve with the sauce.