Pork Roast

Ingredients

• 1.5 kg pork shoulder (with bone and rind)
• 1 tsp cumin seeds
• Salt
• Pepper (freshly ground)
• 2 onions
• 2 carrots
• 200 g celeriac
• 500 g pork bones
• 1 tbsp Vegetable oil
• 250 ml meat broth
• 500 ml dark beer

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Rinse the meat, pat dry and score the rind in 1 cm intervals. Coarsely crush cumin in a mortar and mix with salt and pepper; rub this mixture all over the roast. Peel and roughly chop onions, carrots, and celeriac. Rinse bones, pat dry and arrange them with the vegetables in an oiled roasting pan. Place the meat on top (rind side up) and roast for about 2½ hours. After about 30 minutes pour in the broth and add beer as needed, basting the meat regularly with the cooking juices. Remove the pork from the pan, place it on a baking sheet and keep warm at 80°C or use the grill until a crust forms. Strain the bones out of the sauce, skim fat if desired, taste and adjust seasoning. Serve the roast with the sauce.

3. 3.

   Serve with potato salad and green salad as desired.