Summary

Ingredients

• 2 kg roast pork from the shoulder with rind
• salt and pepper
• 1 tablespoon lard
• 250 ml water
• 1 clove garlic
• 2 tablespoon butter, soft
• 1 teaspoon caraway seeds, chopped
• 500 ml beer, dark

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Instructions

1. Rinse the pork under running water for 1 minute and pat dry. Score the rind in a diamond pattern with a sharp knife. Season all sides with salt and pepper.
2. Preheat the oven to 220°C (428°F). Heat the lard in a roasting pan on the stovetop over medium-high heat. Place the pork skin-side down and sear for 5 minutes. Add 250 ml water and transfer to the preheated oven for 15 minutes.
3. Reduce the oven temperature to 180°C (356°F). Flip the pork skin-side up and roast for 2 hours, basting with hot water every 30 minutes. Mince the garlic clove and combine with soft butter and caraway seeds. With 30 minutes remaining, brush the crust with the garlic-butter mixture. For the final 20 minutes, switch to broiler (top heat) and pour the dark beer over the pork. Check that the pork reaches an internal temperature of 63°C (145°F).
4. Remove from oven and let rest for 10 minutes before slicing.