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🍽️ Crispy Pork Roast with Crust

777 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg pork shoulder (with rind)
• 1 tsp caraway seeds
• 2 garlic cloves
• 1 tsp coarse salt
• 2 onions
• 2 carrots
• 200 g celeriac
• 400 g pork bones (preferably from the rib section)
• 2 tbsp lard
• 250 ml meat broth
• 1 tbsp vinegar
• 500 ml dark beer

Instructions

1. 1. Score a diamond pattern into the pork skin. Be careful to cut only the skin and not damage the meat underneath.
2. 2. Finely chop the caraway seeds.
3. 3. Peel the garlic.
4. 4. Dice the garlic very finely.
5. 5. Put the caraway, garlic, and salt into a small bowl.
6. 6. Mix the ingredients in the bowl.
7. 7. Rub the roast thoroughly all over with the spice mixture.
8. 8. Peel the onions.
9. 9. Chop the onions roughly.
10. 10. Peel the carrots.
11. 11. Peel the celery stalks.
12. 12. Dice the carrots and celery roughly.
13. 13. Heat the fat in the casserole dish.
14. 14. Roast the pork bones in the hot casserole dish until browned on all sides.
15. 15. Add the onions, carrots, and celery to the casserole dish.
16. 16. Roast the vegetables briefly.
17. 17. Place the roast skin-side down on top of the bones.
18. 18. Mix the broth with the vinegar.
19. 19. Pour the liquid into the casserole dish.
20. 20. Ensure that the skin of the roast is submerged in the liquid.
21. 21. Put the casserole dish in the oven.
22. 22. Bake the roast at 200 degrees for 30 minutes.
23. 23. Turn the roast.
24. 24. Pour some beer over the roast.
25. 25. Cook the meat for another hour.
26. 26. Pour some beer over the roast repeatedly.
27. 27. Pour the pan juices over the roast repeatedly.
28. 28. Increase the oven temperature to 250 degrees.
29. 29. Roast the roast for another 15 to 20 minutes until crispy.
30. 30. Do not pour any more liquid over the roast during this phase.
31. 31. Take the casserole dish out of the oven.
32. 32. Remove the roast from the casserole dish.
33. 33. Turn off the oven.
34. 34. Let the roast rest in the turned-off oven for 10 minutes.
35. 35. Strain the pan juices through a fine sieve.
36. 36. Let the liquid reduce slightly.
37. 37. Slice the roast.
38. 38. Serve the roast with the sauce.
39. 39. Delicious sauerkraut salad and potato dumplings go perfectly with this.

Nutrition per serving

• kcal: 777
• Protein: 54 g · Fett/Fat: 56 g · Carbs: 8 g