Beer pork roast

Ingredients for 4 servings:

• 1 ½ kg roast pork from the shoulder or leg
• 2 large onions (quartered)
• 1 carrot(s) (sliced)
• 3 garlic cloves (chop)
• 1 tsp marjoram
• 1 tsp rosemary
• 1 carnation(s)
• 5 juniper berries (crushed)
• 1 tbsp plum jam
• 1 tsp mustard, grained
• 1 bottle of beer
• 3 tbsp fat (Biskin or similar frying oil for meat)
• 1 small pepper (chopped)
• 1 bay leaf
• 1 cup sour cream
• ⅛ celeriac (diced)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tie the pork roast into a ball using strong cooking string. Heat the oil in a pressure cooker (!) and sear the roast all over. Add the quartered onion, the carrot sliced ​​using a cucumber slicer, the three chopped garlic cloves, and the diced celery to the pot and sear until brisk. Deglaze with all the beer. Add all the other ingredients to the pot. Pour in hot water until the roast is 2/3 submerged in the liquid. Close the lid and bring to a boil. Simmer on the first pressure setting for one hour per kg of meat. Shake the pot from time to time to prevent sticking. So for 1.5 kg of meat, approx. 1.5 hours! After the cooking time, open the pot and remove the roast. Season the sauce with sour cream, salt, and pepper. Bread dumplings or spaetzle go perfectly with this dish. Serve Brussels sprouts with chestnuts as vegetables. Have fun and success cooking it!