Crispy Pork Roast with Onions and Potatoes

Ingredients

• 1 kg pork shoulder roast (with rind)
• Salt
• ground pepper
• caraway seeds
• fat for roasting pan
• 100 ml dark beer
• 200 ml meat broth
• 5 shallots
• 400 g small waxy potatoes
• 1 sprig oregano
• 1 stem basil
• 1 sprig thyme
• 1 stem parsley
• 1 Garlic clove
• 5 tbsp olive oil
• 1 tbsp freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 200°C (fan). Wash and pat dry the pork, rub with salt, pepper, and caraway seeds, then place it fat side down in a greased roasting pan. Roast for about 20 minutes, turn the meat, score the rind in a diamond pattern, pour in beer and broth, then continue roasting at 160°C (fan) for another 1½ hours.

2. 2.

   Peel the potatoes and shallots; halve or quarter the potatoes and cut the shallots into strips. Add the potatoes and shallots to the roast about 30 minutes before the end of cooking and cook with them. Wash the herbs, shake dry, finely chop the leaves, then mix with minced garlic, olive oil, and Parmesan. Brush the pork with this mixture about 10 minutes before the end of cooking, switch the oven to grill mode, and finish by grilling the pork until crisp. Slice the roast and serve it on a plate with the potatoes and shallots.