Classic Bavarian pork roast

Ingredients for 6 servings:

• 2 ½ kg pork shoulder with rind
• 1 tsp caraway seeds
• 1 tsp mugwort
• salt and pepper
• 1 onion(s)
• 1 carrot(s)
• 1 piece(s) celeriac

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 10 minutes

Slice the onion and place it in the bottom of a large pot. Place the roast on top, rind-side down, and pour boiling water over it. Add caraway seeds (ground or whole, as desired), mugwort, the carrot, and a piece of celery. Season with pepper, but do not add salt yet. Place a lid on the pot and simmer on the lowest heat for one hour. Preheat the oven to 200°C (top/bottom heat). Remove the meat from the pot, score the rind in a diamond shape, and season generously with salt and pepper on all sides. Strain the cooking liquid, season lightly with salt, and set aside. Place the roast in a roasting pan, rind-side up. Place in the oven and add a little more of the cooking liquid every 20 minutes. Roast for about 2 hours, brushing the rind with ice-cold salted water 5 minutes before the end of the cooking time. Remove the roast, scrape off any brown bits from the roasting pan, and season the natural sauce to taste. If it’s too strong, thin with a little water; if too thin, add a little pure soy sauce. We serve this with potato dumplings made from raw potatoes and a salad of grated carrots and grated raw kohlrabi.