Crispy pork shoulder


  • 1.2 kilogram pork shoulder with skin
  • 2 large onions
  • 4 cloves of garlic
  • 1 large carrot
  • 1 stalk leek
  • 1 celery
  • 1 small parsley root
  • 2 bay leaves
  • 2 teaspoons cumin
  • 1 tablespoon sauce for roast (concentrate)
  • 250 milliliters light beer
  • salt
  • pepper

Preparation method (receipt)

Wash pork shoulder, pat dry with a paper towel. Incise the skin crosswise without cutting the meat. Rub the meat with salt and pepper. Peel onions and root vegetables. Chop the onion quarters, garlic cloves in half and the remaining roots coarsely. Preheat oven to 220 degrees Celsius In a roasting pan put cumin, root vegetables, onion and garlic, bay leaves, add 400 milliliters of water, bring to a boil, add the concentrate sauce, mix well. Share on meat and vegetables put into the oven to a lower level, in half an hour to reduce the heat to 180 degrees Celsius and cook for another 2 hours. An hour after the start of cooking pork periodically watered beer to obtain a crisp. Remove to a plate of cooked meat, vegetables and bake for another 15 minutes at a temperature of 200 degrees Celsius. Strain the sauce, rub it through a sieve vegetables, bring to a boil, season with salt and pepper and serve with pork.

pork onion garlic carrot leek celery parsley bay leaves cumin sauce (concentrated) light beer salt pepper