Summary

Ingredients

• 1 kg pork, e.g. Boneless pork shoulder in one piece
• 3 onion (s)
• 2 carrot (s)
• 3 tablespoon oil
• 2 bay leaves
• 3 grains allspice
• 2 sprigs rosemary
• 3 clove (s)
• 0.5 ½ bottle beer, dark, e.g. Alt or malt beer
• 1 clove garlic
• salt and pepper
• Worcestershire sauce or soy sauce
• 2 teaspoons cornstarch

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Instructions

1. Wash the meat, parry it if necessary and rub it with a little salt. Preheat the oven to 250 ° C. Peel the carrots and onions and cut into large pieces. Peel and halve the garlic clove.
2. Heat the oil in a roasting pan and fry the meat vigorously on all sides. Take out and fry the carrots, garlic and onion pieces for about 2 minutes. Deglaze with the beer, add allspice, cloves, bay leaves and rosemary and place the meat back in the roaster. Bake in the oven for 30 minutes at 250 ° C, then pour the roasting liquid over them for the first time and turn the oven down to 200 ° C. Now simmer covered for another 60 minutes, dousing the roasting liquid over and over again. If this boils down too much, pour some hot water into the roaster.
3. When the meat is tender and soft, take it out and put it in the oven at just under 100 ° C. Strain the sauce through a sieve, then bring to the boil. Mix the cornstarch with a little water and use it to thicken the sauce. Season to taste with salt, pepper and possibly Worcestershire sauce or soy sauce. Serve the roast in slices with the sauce.
4. As a side dish, we have boiled potatoes or dumplings and vegetables according to the season.