Preheat the oven to 180 ° C (top and bottom heat and circulating air).
Pour boiling water over the pork roast on the rind side, cut into a diamond shape. Cut the onion, carrots and celery into approx. 2.5 cm pieces. Finely chop the garlic, mix with oil, salt, pepper and caraway seeds. Rub the meat vigorously all around.
Heat the oil in a roasting pan over two hotplates, fry the roast vigorously on the rind side and then remove it. Spread the cut vegetables as a bed in the roasting pan and place the roast on top with the rind side up (!).
Place the roast in the hot oven for about 1.5 hours (about 10 minutes per cm in diameter). Pour broth over and over again. Pour beer over 1/2 hour before the end of the roast. Do not pour any more afterwards. For the last 15 minutes, switch the heat to top heat and maximum temperature to make the rind really crispy. Take the roast out of the oven and let it rest for a few minutes.
Pass the gravy and vegetables through a sieve, squeeze the vegetables out well. Let the sauce boil down vigorously for a short time and, if necessary, thicken with cornstarch.
Cut the roast into slices from the rind side and serve in the roaster.
Serve with bread dumplings or potatoes (can be fried in the oven - just put them in the roasting pan for the last hour) B. tomato Riesling herb.