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 meat briefly under running water and pat dry. Cut the rind into a diamond shape with a sharp knife. Rub the roast on all sides with salt and pepper.
2. Preheat the oven to 220 degrees and heat the lard in the drip pan. Place the roast pork with the rind facing down and fry for 5 minutes, pour 250 ml of water over it. Fry for 15 minutes.
3. Then reduce the oven temperature to 180 degrees, turn the meat over and fry for another 2 hours. Pour hot water from time to time so that the roast does not burn. Peel off the garlic clove, chop and mix with 2 tablespoons of soft butter and the caraway seeds. Brush the crust 30 minutes before the end of the roasting time. Set the oven to top heat for the last 20 minutes and pour 500 ml of dark beer over the roast again.
4. Take out of the oven and let rest for 10 minutes before slicing.