Roast pork with crackling

Prepare the ingredients 

Peel the carrots, celeriac and onions. Trim and thoroughly wash the leek. Cut all of the vegetables into 2 cm cubes. Dab the shoulder of pork dry with kitchen roll, and score diamonds into the skin side with a sharp knife, being careful not to cut into the meat. 

Season the meat 

Peel and finely dice the garlic. Make a herb paste out of the salt, caraway, garlic and mustard and coat the meat side with the mixture. Generously season the skin with salt.  

Prepare the ingredients 

Put the vegetables on the deep universal tray and pour the stock and beer on top. Put the pork shoulder on the oven rack and insert the food thermometer into the meat.  

Roast the meat 

Put the rack above the deep universal tray in the X BO and roast for around 90 minutes (150°C/20% humidity, automatic programme “Roast pork with crackling”), until the core temperature reaches 78°C. Then change the settings to 230°C/0% humidity and set the “Crust” slider to 15 minutes to create crispy crackling. If you prefer your crackling less crispy, select a shorter time on the slider. 

Pro tip 

To get really crispy pork crackling, salt the rind well. Scoring the rind with a very sharp knife makes the roast pork easier to slice up after cooking.