Schweinsbraten

Ingredients

• 700 g Pork Shoulder
• 1 tbsp Kosher Salt
• 1.25 tsp Black Pepper
• 2 tsp Caraway Seeds
• 2 pcs Garlic
• 1 pcs Onion
• 1 pcs Carrot
• 120 g Celeriac
• 1 pcs Parsley Root
• 1 tbsp Lard
• 1 tbsp Tomato Paste
• 2 pcs Bay Leaves
• 400 ml Beef Stock
• 1 pcs Lemon
• 2 tbsp Parsley

Method

1. Pat {pork_shoulder} dry, score the rind in a tight diamond pattern without cutting into the meat, then rub all over with {kosher_salt}, {black_pepper}, {caraway_seeds} and {garlic} so the seasoning penetrates and the crackling can blister evenly.
2. Slice {onion}, {carrot} and {parsley_root}, and dice {celeriac} so the vegetables cook evenly and give the roasting juices body and sweetness.
3. Heat {lard} in a sturdy roasting pan over medium heat, add {onion}, {carrot}, {celeriac} and {parsley_root}, season lightly with {kosher_salt}, and cook for several minutes until the {onion} turns deep golden at the edges. Stir in {tomato_paste} and cook until brick red and fragrant.
4. Set {pork_shoulder} skin side up on the vegetable bed in the roasting pan, add {bay_leaves} and pour in {beef_stock} around the meat without wetting the rind. Roast in a 160C oven until the pork is tender and the juices smell rich and savory.
5. Raise the oven to 230C and roast {pork_shoulder} until the rind blisters, puffs and turns deeply golden. Rotate the pan as needed for even color, but do not wet the skin or the crackling will soften.
6. Transfer {pork_shoulder} to a warm rack and rest until the juices settle and the meat slices cleanly without losing moisture.
7. Set the roasting pan over medium heat, mash the vegetables into the roasting juices, and simmer until lightly reduced and glossy. Strain for a cleaner sauce if you like, then add a squeeze of {lemon} and taste for more {kosher_salt} and {black_pepper} so the richness stays lively.
8. Slice {pork_shoulder} across the grain, spoon over the hot jus, and finish with {parsley} and a final squeeze of {lemon} for freshness against the rich crackling.