• Place the roast (pork shoulder, on the bone) with the rind facing down in a pan, fill up with hot water so that only the fat is barely in the water. Let simmer gently for 10 minutes, so you can cut into the rind very easily. Remove the roast, turn it over and cut into the rind, including the layer of fat underneath, in a diamond shape. Put it back in the pan and soak the rind for another 2 hours.
• Preheat the oven to 250-270 ° C top / bottom heat. Take the roast out of the pan and salt the rind well, rubbing the salt into the incisions. Rub the meat sides well with caraway seeds, garlic, salt and pepper. Put in a baking dish in the hot oven.
• After about half an hour, the rind will begin to pimp. More and more pieces of rind should now puff up. Now reduce the heat to 180 ° C and finish cooking. A roast pork should then have a core temperature of 70-75 ° C.
• Let the roast rest for 15 minutes before cutting. Degrease the roast set and, if necessary, serve with stock or stock as a sauce. This goes well with bread dumplings and stewed vegetables à la Schuhbeck (see e.g. in my cookbook). Enjoy your meal!

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• Unfortunately, the crust did not rise as crispy as it should. Perhaps it would have been better: add more salt to the rind, put the roast in the oven rather than in the middle, do not "cook the rind" until it is soft but just scratch it (even if it is more difficult without soft boiling) and water.