Beer-Braised Pork Shoulder

Preheat the oven to 180°C (approximately 350°F).

Peel the onions, carrots and celery root and coarsely chop. Coat a roasting pan with oil and add the vegetables. Roast the vegetables until they are golden brown, about 15 minutes. Take the roasting pan out of the oven and pour in 250 ml (about 1 cup) water.

Rinse the pork shoulder, pat dry, and place in the roasting pan with the rind side down. Season the flesh side with salt and pepper. Return the pan to the oven and braise for about 30 minutes.

Take the pork from the pan and score the rind in a diamond pattern. Return the pork to the roasting pan with the rind side up. Season the pork salt and pepper. Sprinkle with caraway seeds and pour some of the beer into the pan. Return to the oven and braise another 2 hours. Add the remaining beer or a little water to keep the pork and vegetables moist as necessary during braising time.

Remove the roast from the pan juices and place on the rack on a baking sheet and continue to roast until the skin develops a rich crust. Turn the oven up to 240°C (approximately 450°F) if necessary.

Strain the pan juices through a sieve into a saucepan, pressing the vegetables well for a thick, creamy sauce. Simmer to thicken slightly and use a small ladle to degrease. Season with salt and pepper.