Put the vegetable stock with the vegetables in the Römertopf and mix well. Rub the pork shoulder with salt, pepper and marjoram. Score the rind with a sharp knife. Place your shoulder on the vegetables. Place the closed Römertopf in the cold oven on the grid and let it cook at approx. 180 ° for approx. 1 3/4 hours.
Then turn the oven up to 200 °, remove the lid from the Römertopf and let the pork shoulder brown for about 1/4 hour, turning it every now and then.