Pork Shoulder Roast

Ingredients

• 1.5 kg pork shoulder with crackling
• 1 l hot chicken broth
• 300 g onions (diced)
• 150 g Carrots
• 150 g celeriac
• 2 tbsp oil
• 1 tbsp Tomato Paste
• 0.25 l malt beer
• 400 ml stock (from the glass)
• Salt
• 1 bay leaf
• 0.5 tsp cumin
• 3 sprigs marjoram
• black pepper from the mill

Instructions

1. 1.

   Place the pork with the crackling side down in a roasting pan and cover with broth. Bake for 1 hour at 130°C in a preheated oven.

2. 2.

   Heat oil in a skillet and sauté the vegetables and onions. Add tomato paste and stir for 1 minute over high heat. Deglaze with beer, reduce, then add stock. Remove pork from the oven and raise temperature to 160°C.

3. 3.

   Add the vegetable mixture and broth to the pan. Score the crackling in a diamond pattern and place the pork with the crackling side up. Bake for 2 hours on the middle rack. Then lift the pan and increase temperature to 220°C top heat.

4. 4.

   Season the pork and transfer to a baking sheet. Roast on the lowest rack for 30 minutes until the crackling is crisp. Strain the sauce, season with marjoram, bay leaf, and cumin, and reduce for 5 minutes before tasting again.