Crispy Pork Shoulder
Ingredients
- Ingredients
- 1 kilogram roast pork (shoulder)
- salt
- freshly ground peppers
- Caraway
- Fat (for the roasting dish)
- 100 milliliters Dark beer
- 200 milliliters Beef broth
- 5 shallots
- 400 grams waxy, small potatoes
- 1 sprig oregano
- 1 sprig Basil
- 1 sprig thyme
- 1 sprig parsley
- 1 garlic clove
- 5 Tbsps olive oil
- 1 Tbsp freshly grated Parmesan
Preparation steps
Preheat oven to 200°C (approximately 400°F.)
Rinse pork, pat dry, rub with salt, pepper and cumin and place fat-side down in greased roasting pan. Bake in preheated oven about 20 minutes, rotate pork, cut rhombus pattern into rind, pour in beer and broth and roast in oven at 160°C (approximately 320°F) for an additional 1 1/2 hours.
Peel potatoes and shallots, halve or quarter potatoes and cut shallots into columns. Add potatoes and shallots to pork 30 minutes before end of cooking.
Rinse herbs, shake dry, finely chop leaves and mix with chopped garlic, oil and Parmesan. Coat pork with herb mixture approximately 10 minutes before end of cooking, turn on broiler and broil pork until crispy, watching carefully.
Slice pork and serve with potatoes and shallots.
