Crusted Pork on Vegetables

Ingredients

• 3 onions
• 2 carrots
• 150 g celeriac
• 1 EL vegetable oil
• 1.2 kg pork shoulder (ready to cook, with rind)
• Salt
• Pepper (freshly ground)
• 500 ml meat broth

Instructions

1. 1.

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

2. 2.

   Peel the onions, carrots, and celeriac. Cut the onions and celeriac into wedges; slice the carrots. Oil a roasting tin and add the vegetables. Roast in the oven for about 15 minutes until browned. Remove from the oven and deglaze with about 250 ml water. Rinse the pork, pat dry, and place it rind side down in the liquid. Season the meat side with salt and pepper and braise in the oven for about 30 minutes. Take out the roast and cut a diamond pattern into the soft rind. Place the roast rind side up again in the tin, season, add some broth, and cook in the oven for another approximately 2 hours. Occasionally pour more broth and add water if needed.

3. 3.

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

4. 4.

   Season the vegetables in the sauce with salt and pepper, and optionally reheat the roast for serving.