Schweinekrustenbraten

Ingredients

• 1.2 kg pork shoulder (with rind)
• 1 tsp juniper berries
• 1 tsp Caraway seeds
• Salt
• pepper (ground)
• 2 onions
• 2 carrots
• 200 g knollensellerie
• 500 g pork bones

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Rinse the meat, pat dry and cut a diamond pattern into the rind. Crush the juniper berries with the caraway in a mortar, mix with salt and pepper, and rub all over the roast. Peel and roughly chop the onions, carrots and knollensellerie. Rinse the bones, pat dry and arrange them with the vegetables in an oiled roasting tray. Place the meat on top (rind side up) and roast for about 2½ hours. After ~30 minutes add a little water and keep adding as needed. Baste the meat regularly with the pan juices. During the last ~15 minutes turn on the grill, stop basting the rind to allow a crust to form. Deglaze the sauce if desired (strain if preferred) and season to taste. Serve the roast in the tray with potato dumplings if desired.