Bavarian Pork Roast with Sauce

Ingredients

• 2 onions
• 2 carrots
• 150 g celeriac
• 1 tbsp oil
• pork shoulder (about 1.5 kg)
• Salt
• ground pepper
• 0.5 l dark beer

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Peel and roughly dice the onions, carrots, and celeriac. Oil a roasting pan and add the vegetables. Roast in the oven for about 20 minutes until browned. Remove from the oven and deglaze with about 250 ml water. Rinse the meat, pat dry, and place it skin side down in the liquid. Season the meat side with salt and pepper and braise in the oven for about 30 minutes.

3. 3.

   Take out the roast and cut shallow diamond-shaped slits into the soft skin. Place it skin side up back in the pan, season again, pour a little beer over it, and bake in the oven for another approximately 2 hours. Add more beer occasionally and, if needed, a bit of water.

4. 4.

   Remove the roast from the liquid and place it on a rack in the oven (if necessary raise the temperature to 240°C top heat to achieve a nice crust).

5. 5.

   Strain the roasting liquid through a sieve into a pot (press the vegetables well so the sauce becomes slightly thicker) and reduce further if desired, then skim off excess fat with a small ladle. Season with salt and pepper.

6. 6.

   Slice the meat and serve with some of the sauce.