Preheat the oven to 140 degrees.
Peel the carrots, celery and onions and cut into large pieces. Cut the bacon into strips.
Cut the rind of the pork shoulder into a diamond shape with a sharp knife. Then season the entire pork shoulder vigorously with salt, pepper and ground caraway seeds and rub in well.
Heat the butter lard in a roaster and sear the pork shoulder well all around. Then remove the meat, leave out the bacon in the roasting pan and then add the vegetables and roast them.
Deglaze with approx. 400 ml of the dark beer, put the pork shoulder back into the roasting pan (rind facing down) and pour the vegetable stock over the whole thing. Put the lid on and put in the oven for 2 hours.
Then heat the rest of the beer and dissolve the forest honey in it. Take the roast out of the oven, heat the oven to 220 degrees. Now turn the roast over so that the rind is facing up.
Pour the honey beer over the rind and push the roast as high as possible into the oven for about 20-25 minutes so that the rind becomes crispy. In between, pour the honey beer every now and then.
When the roast has a nice crust, take it out of the roaster and keep it warm. Either pour the sauce through a sieve or fish out the vegetables with a skimmer. Bring the sauce to the boil and thicken with a little starch dissolved in cold water.
Slice the roast and serve with a lot of sauce. 🙂 There was also dumplings and a green salad.