Summary

Ingredients

• 2 kg pork shoulder with rind, rind cut into strips or diamonds
• 1 bottle beer, (Paulaner)
• 6 tablespoon paprika
• 3 tablespoon salt
• 3 tablespoon sugar
• 2 tablespoon ground cumin
• 2 tablespoon garlic granules
• 2 tablespoon onion granules
• 1 tablespoon oregano
• 1 tablespoon pepper
• 1 tablespoon chili powder
• 1 tablespoon celery salt
• 2 tablespoon honey

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Instructions

1. Wash the pork shoulder and pat dry. Now mix all the spices and rub them on the underside of the shoulder. Now place the shoulder with the rind down in a shallow bowl or casserole dish and fill it up with beer so that only the rind is covered. The rind should sit in it for about 2 hours.
2. After 2 hours, remove the roast crust and grill with the rind facing up on a Weber gas grill (or similar grill) at 190 ° until a core temperature of 77 ° is reached. Just before the core temperature of 77 °, drizzle the rind with a little honey at 75 °.
3. It goes well with broccoli and rosemary potatoes.