roast pork

Ingredients for 6 servings:

• 1.8 kg pork shoulder
• salt and pepper
• 4 carrots
• 2 parsley roots
• 5 onions
• 3 tbsp clarified butter
• 1 bottle of beer, dark
• 800 ml broth or veal stock
• 1 tbsp caraway seeds
• 5 tbsp vegetable oil
• 3 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Cut a cross into the rind of the pork shoulder down to the meat, season with salt and pepper. Trim or peel the carrots, parsley roots, and onions, and roughly dice them. Heat the clarified butter in a roasting tin. Brown the roast rind-side down, then turn it over and sear the meat side. Place the roast on a platter and drain off the cooking fat. Brown the vegetables in the roasting tin in vegetable oil. Once browned, stir in the tomato paste and cook briefly, deglaze with beer, and pour in the stock. Add the caraway seeds and return the roast rind-side down. Roast the roast in the preheated oven on the second shelf from the bottom for 40 minutes at 170°C (gas mark 1-2, fan oven: 20 minutes at 150°C). Turn the meat over, baste with the meat juices, and roast for another 60 minutes. Let the pork roast rest on a platter, covered with aluminum foil, for 10 minutes. Strain the cooking juices through a sieve and season to taste. The cooking time depends on the weight of the roast. Allow approximately 1 hour per kg.