Carinthian Roast Pork
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 10 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 pork shoulder (at least .5 kg)
- salt and pepper
- Caraway seeds, whole
- some marjoram
- some thyme
- 2 onions)
- 3 carrot (s)
- 3 cloves garlic
- 2 tablespoon lard
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Rub the roast pork with the spices and herbs the day before. Roughly chop the onions, carrots and garlic and place in a dish. Place the seasoned roast in the pan and surround with the vegetables. Chill overnight (refrigerator).
- Place the roast in a roasting tray (rind facing down) and pour about 1/4 l of water over it. Add the lard and fry in the oven for approx. 45 minutes at 150 - 160 ° C.
- Then take it out, turn it over and cut the rind with a knife. Continue frying for approx. 45 minutes. At the end, grill the roast again over top heat so that the rind becomes particularly crispy. Turn off the stove and let the piece of butter on the rind run into the oven.
- Remove after approx. 15 minutes of resting time in the (open) oven. This goes well with rice, mashed potatoes, bread dumplings or napkin dumplings, red cabbage, sauerkraut, drunk pear
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