Summary

Ingredients

• 1 ½ kg pork shoulder, with bone and rind
• 1 bunch soup greens
• 1 medium onion (s)
• 1 bottle beer, dark, optionally also light
• pepper
• salt
• 1 tablespoon clarified butter
• 1 glass water
• 1 teaspoon caraway seeds
• Flour, for binding

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Instructions

1. Preheat the oven to 160 degrees.
2. Cut the soup greens and onions into small pieces. Rub the shoulder roast with salt and pepper. Heat the clarified butter in a casserole and sear the roast well on all sides, add the onions, caraway seeds and soup greens to the roaster and deglaze with a glass of water. Place the roaster in the oven on the lower rail, with the rind facing up.
3. Braise for 2 1/2 - 3 hours, dousing the gravy over and over again. Brush with beer over and over again for the last 30 minutes so that the crust becomes nice and crispy.
4. Take the roast out of the pan and place it on a plate in the oven.
5. Degrease the meat juices. Season to taste with salt and pepper, puree the vegetables and thicken with a flour tip.
6. Potato dumplings and red cabbage go well with this.
7. Tip:
8. Season the sauce with an additional dash of beer.