Pork shoulder from the Dutch oven

Ingredients for 6 servings:

• 2 kg pork shoulder with rind (preferably already scored)
• 500 g vegetable onion(s), approx. 4 onions
• 4 tbsp, heaped rub (Magic Dust) or other rub
• 2 tbsp mustard, medium hot
• 2 garlic cloves
• 400 ml vegetable broth from the jar
• 400 ml beef stock from the jar
• 330 ml beer (Pilsener)
• 1 rosemary sprig(s)
• 1 tbsp coarse sea salt
• some pepper
• some sauce thickener, brown

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 3 hours; Total time approx. 2 days 3 hours 30 minutes

simple but very tasty, from beginners for beginners

Marinate the meat 1-2 days in advance. Peel one of the onions and slice it coarsely. Place half of the sliced ​​onions in the bottom of a sealable container. Wash the roast, dry it, and if necessary, score the rind into small diamond shapes. The butcher also likes to do this. Generously rub the roast with Magic Dust and place it on top of the onions. Cover the meat with the remaining onion slices and refrigerate for 36-48 hours. On the day of cooking, peel the remaining onions and garlic and place them, along with the pickling onion, in the bottom of the Dutch oven. I use a size 9 Dutch oven with feet. Rub the mustard over the roast, except for the rind, and place it on top of the onions. Sprinkle the rind generously with coarse sea salt and pepper, if desired. Add the rosemary sprig. Fill the pot from the edges with vegetable broth, beef broth, and beer, without flooding the roast. Heat 26 charcoal briquettes. Leave 18 under the pot, place the pot on its side, and place the remaining briquettes on the lid. Cooking time: 2-3 hours, depending on how tender you want the meat to be. Rotate the lid every 20 minutes. Towards the end of the cooking time, preheat approximately 0.75-1.5 liters of charcoal and place it on the lid. The more charcoal, the hotter and crispier the roast will be. Allow the top heat to work for 20-30 minutes, depending on the desired degree of browning. Remove the roast and place it on a serving platter. Remove the rosemary sprig and discard. Strain the onion sauce with a food mill, thickening if necessary. Serve the sauce and meat separately. Serve with dumplings, pasta, or potatoes, along with red cabbage, Brussels sprouts, or beans.