500 ml beer (dark)
1 tsp caraway (ground)
150 g carrots
150 g celeriac
1 clove garlic
150 g leek
25 g mustard (medium-hot)
150 g onions
1.8 kg pork shoulder
15 g salt
2 tbsp starch (as required)
40 g tomato purée
2 L vegetable stock
20 ml water
Peel the carrots, celeriac and onions. Trim and thoroughly wash the leek. Dice the vegetables into 2 cm cubes.
Mix the tomato purée and water in a bowl until smooth, stir in the vegetables and spread them out on a deep baking tray.
Ingredients
150 g carrots, 150 g celeriac, 150 g onions, 150 g leek, 40 g tomato purée, 20 ml water
Preheat the oven to 150°C (fan-assisted).
Dab the shoulder of pork dry with kitchen roll and score a criss-cross pattern into the skin side with a sharp knife. Do not cut into the flesh.
Ingredients
1,8 kg pork shoulder
Peel and finely chop the garlic. Make a spice paste from the caraway, garlic, mustard and half the salt and coat the meat side with it.
Season the skin-side generously with the remaining salt.
Ingredients
1 clove garlic, 15 g salt, 25 g mustard (medium-hot), 1 tsp caraway (ground)
Add the stock to the vegetables and slide the tray into the bottom of the oven.
Put the pork shoulder on an oven rack and place it in the oven above the vegetable tray.
Ingredients
2 L vegetable stock
After 2 hours of cooking, pour the beer over the vegetables.
30 minutes later, remove the vegetables from the oven.
Ingredients
500 ml beer (dark)
Increase the oven temperature to 250°C (fan-assisted).
Leave the meat to crisp up for 15 to 30 minutes.
Strain the vegetables through a sieve, catching the sauce in a pan. Bring the sauce to the boil, season to taste and thicken if necessary.
To do so, mix the starch with a little water and add to the boiling sauce, which will thicken after a short time.
Ingredients
2 tbsp starch (as required)
Take the cooked joint out of the oven, cut into slices, plate up with the sauce and serve.
Bread dumplings and coleslaw make great sides.
1205.75
86.74 G
81.51 G
24.93 G
