Schweinebraten

Preparation

1. 01

   Leave to come to room temperature

   Preheat the oven to 160°C (conventional). Remove the pork shoulder from the fridge and leave it for 30 minutes to come to room temperature. Score the fat layer in a criss-cross (diamond) pattern with a knife.

2. 02

   Work the spices into the meat

   Rub salt, pepper and caraway seeds all over the meat. Spread mustard over the top. Leave to rest for at least 15 minutes.

3. 03

   Sear each side for 3-4 minutes over high heat

   Place the butter in a large, deep roasting pan or Bräter. Sear the meat fat-side down over medium-high heat for 3-4 minutes on each side. The aim is to seal the exterior nicely.

4. 04

   Sauté the onions

   Remove the seared meat from the pan. In the same pan, sauté the quartered onions over medium heat for 5 minutes, allowing them to take on a light colour.

5. 05

   Deglaze with beer

   Add the beer to the onions and scrape up the caramelised bits from the bottom of the pan with a wooden spoon (deglaze). Bring to a simmer.

6. 06

   Transfer to the oven

   Place the meat back in the pan, fat side facing up. Add the stock and bay leaf. There should be approximately 2 fingers' depth of liquid at the bottom of the pan. Transfer to the oven.

7. 07

   Slow roasting, basting occasionally

   Roast in the oven at 160°C for approximately 2 hours. Every 30 minutes, spoon the liquid from the bottom of the pan over the meat. The internal temperature of the meat should reach 75°C.

8. 08

   Resting

   Remove the meat from the oven, loosely cover with foil and leave to rest for 15 minutes. Do not slice the meat during this time.

9. 09

   Prepare the sauce

   Strain the liquid from the pan into a saucepan. Crush the onions to thicken the sauce. Mix the flour with a small amount of cold water and stir into the sauce with a whisk. Bring to the boil and cook over low heat for 5-7 minutes until thickened. Season with salt and pepper.

10. 10

    Slice and serve with sauce

    Slice the rested meat into thick slices. Transfer to a serving platter and drizzle with the hot sauce. Traditionally served with Knödel (bread or potato dumplings) or boiled potatoes.