Summary

Ingredients

• 1 kg pork shoulder, rectangular, with rind
• 1 leek
• 5 carrot (s)
• 0.25 ¼ celeriac
• 2 medium onion (s)
• 1 bunch parsley, smooth
• 1 teaspoon, heaped mugwort
• 1 teaspoon, heaped salt
• 0.5 teaspoon ½ black pepper
• 1 teaspoon, heaped caraway seeds
• 2 cloves garlic
• Clarified butter
• 1 ½ teaspoon vegetable stock

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Instructions

1. Cut the pork rind into a diamond pattern, making cuts about 1 cm deep so the meat can be sliced cleanly along these grooves when serving.
2. Prepare the spice rub: combine the mugwort, salt, black pepper, caraway seeds, and crushed garlic, then mix with a small amount of clarified butter to form a paste. Rub this mixture over all sides of the pork, pressing it well into the diamond-scored grooves on the rind.
3. Prepare the vegetables: cut the leek (without leaves) into 7 cm pieces, carrots into 5 cm pieces, celeriac into 4 cm pieces, and cut the onions into eighths. Pluck and set aside the parsley leaves.
4. Preheat the oven to 200-220°C (392-428°F) with both top and bottom heat.
5. Heat clarified butter in a large pan over medium heat. Sear the pork on all sides, starting with the rind side, until the fat renders through the diamond grooves and the surface turns golden and crispy. Be careful not to let the garlic burn.
6. Mix 1½ teaspoons of vegetable stock with 1 cup of hot water, or increase to 2 teaspoons of stock per cup of water for a stronger broth.
7. Place the seared pork in a roasting pan and arrange the prepared vegetables around it. Pour the vegetable stock mixture into the pan.
8. Roast the pork with the rind facing up, uncovered, for 1 hour 30 minutes to 2 hours. Check every 30 minutes, basting the pork with the pan juices and stirring the vegetables as needed to prevent burning. Ensure the internal temperature reaches 63°C (145°F) when measured in the thickest part. If the crust browns too quickly, cover loosely with foil.
9. Remove the pork from the oven and place it on a plate to rest in the turned-off oven for 10-15 minutes.
10. Strain the pan contents into a saucepan to make the sauce. For a thicker sauce, press some of the cooked carrots through a sieve and mix back into the pan liquid.
11. Slice the pork against the grain for maximum tenderness and serve with the pan sauce.