Schweinebraten

Ingredients

• 1.5 kg pork shoulder (with rind)
• 1 tsp cumin seeds
• 2 Garlic cloves
• 1 tsp coarse salt
• 2 onions
• 2 carrots
• 200 g knollensellerie
• 400 g pork bones (best from the neck)
• 2 tbsp pork lard
• 250 ml meat broth
• 1 tbsp vinegar
• 500 ml dark beer

Instructions

1. 1.

   Score the rind of the meat in a diamond pattern deep enough to not damage the meat. Chop cumin seeds, peel garlic and finely dice. Mix both with salt and rub the roast thoroughly.

2. 2.

   Peel onions and roughly chop. Peel carrots and knollensellerie and roughly dice. Roast pork bones around in hot pan with lard. Add onions, carrots and knollensellerie, also roasting them. Place the roast rind-side down on the bones. Stir broth with vinegar and pour over; the rind should lie in the liquid.

3. 3.

   Cook meat in oven at 200°C for 30 minutes. Turn the roast and baste with some beer. Continue basting with beer and cooking liquid for another hour. Then raise temperature to 250°C and crisp roast for an additional 15-20 minutes, without adding more liquid!

4. 4.

   Remove pan from oven. Take out roast and let it warm in turned-off oven for 10 minutes. Strain roast juices through a fine sieve and reduce slightly. Slice roast and serve with sauce.

5. 5.

   Serve with cabbage salad and potato dumplings.