Crispy Pork Shoulder

Ingredients

• 1.5 kg pork shoulder (pre-cooked, with rind)
• Salt
• pepper (ground)
• 1 clove garlic
• 1 onion
• 1 parsley root
• 1 Carrot
• 2 celery sticks
• 2 tsp sugar
• 150 ml dry red wine
• 500 ml veal or vegetable stock
• 1 sprig marjoram
• 1 piece lemon zest
• 1 pinch ground cumin
• starch (for thickening)

Instructions

1. 1.

   Place the pork shoulder, rind side down, in a roasting pan with 1 l of boiling water and simmer for 5 minutes. Remove and score the rind in a diamond pattern with a sharp knife. Season the meat with salt and pepper. Peel the garlic, onion, parsley root, and carrot. Dice the onion and garlic, slice the carrot, and cube the parsley root.

2. 2.

   Wash the celery sticks, shake off excess water, and cut into 1 cm pieces. Preheat oven to 180°C (356°F) fan‑forced or conventional. Caramelize the sugar in the pan, add the vegetables, and sauté until softened. Deglaze with wine and reduce to about one third. Add the stock, marjoram, place the pork in the pan, and cook for approximately 1.5 hours.

3. 3.

   Increase oven temperature to 220°C (428°F), add lemon zest to the pan liquid, and roast the pork shoulder another 20–30 minutes until the rind is crisp brown. Remove the meat and let it rest. Strain the pan liquid through a sieve, taste with salt, cumin, and pepper, and thicken with starch if desired or serve unthickened.