Dortmund roast pork

Ingredients for 4 servings:

• 1 kg pork shoulder, with rind, boneless
• 1 pinch of salt and pepper, freshly ground
• 3 tbsp lard
• 2 onions
• 1 stalk(s) leek
• 2 m.-sized potatoes
• 1 piece(s) celery
• 2 bay leaves
• 1 tsp. clove powder
• 1 tsp caraway powder
• 1 tsp sugar
• ½ liter meat broth
• 1 jar of beer

Instructions

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

Pat the roast dry all over with kitchen paper, season with salt and pepper. Score the rind crosswise with a sharp knife. Render the lard in a roasting pan and let the roast brown all over. Clean, wash, and dice the vegetables and add them to the meat. Sprinkle with bay leaves, clove powder, caraway seeds, and sugar. Pour in the meat broth. Place in the oven preheated to 200°C (400°F). Cook the roast for about 90 minutes. Baste it frequently with beer during cooking.