Cut the rind only up to the fat
Cut the rhomboids through the rind with a sharp knife, but not deep into the meat. This way fat can escape without losing juice unnecessarily.
German Recipe
Roast pork
Dry pat meat, cut rind into a diamond shape if available and season with salt. Roast meat all around. Roast root vegetables and tomato paste in the roasting pan. Loosen with beer and broth, add cumin and marjoram and place the meat on top of the vegetables. Cook in the oven at 170 degrees, pour roast juice in between. Finally, crust up over high heat. Let meat rest. Pass the sauce through a sieve, boil down and season to taste.
Total time
2 hr 25 min
Calories
650 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
How to make roast pork
Add caraway and marjoram and place the meat on top of the vegetables. Cook in the oven at 170 degrees, pour in the roasting juice in between. At the end, crust over high heat and crisp. Let the meat rest. Pass the sauce through a sieve, boil and season to taste.
Lunch
Dinner
German Recipes
Meat
Recipe
Roast pork
Pat meat dry, cut rind into a diamond shape if available and season with salt. Brown meat all around. Roast root vegetables and tomato paste in the braise.
Ingredients
6 servings
Method
-
1
Prepare
Pat the meat dry, cut the rind into a diamond shape if available and season with salt.
-
2
Sauté
Roast the meat all around. Roast the root vegetables and tomato paste in the roasting pan.
-
3
Casting
Add the beer and stock, caraway and marjoram and place the meat on the vegetables.
-
4
Cooking
Cook in the oven at 170 degrees, pour in roasting juice in between. At the end, crust on a high heat.
-
5
Finish sauce
Let meat rest. Pass the sauce through a sieve, reduce and season to taste.
Kitchen know-how
Tips for Roast pork
Dry surface before salting
A dry spotted rind takes on salt better and becomes crisper in the oven. Moist marinades therefore do not belong on the later crust.
Let roast rest before cutting
Leave the finished roast pork to rest for 10 to 15 minutes, covered, the meat juice will spread and the slices will remain juicier when sliced.
Variations
How to adapt this recipe
Replace the dark beer completely with broth and top off the sauce with a teaspoon of malt vinegar. Roasted vegetables continue to provide a strong flavour.
Brown the pork shoulder without rind all around and braise at 160 degrees. Water with roasting juice regularly; no crust phase at high heat.
Nutrition per serving
650kcal
16.0 gCarbohydrates
46.0 gProtein
42.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Roast pork
Pork shoulder is well marbled and remains juicy when cooked for a long time. A piece with rind, often offered as a crust roast, is suitable for a pronounced crust.
Keep the rind dry, season with salt and finally crisp it with overheat or grill function. Keep it in the oven, because it can burn within a few minutes.
For shoulder, a core temperature of about 75 to 80 degrees is a good guide. More importantly, a skewer penetrates easily and the meat appears tender.
Yes. Cool meat and sauce separately, but do not cover the crust. Warm slices later in a little sauce and refresh the rind briefly under the grill.
Keep cooking