Slice pork rind lengthwise and crosswise with a sharp knife. Finely chop caraway and mix in a bowl with 1 teaspoon oil. Add salt, pepper and paprika to the bowl, mix and rub pork with caraway mixture. Pour remaining oil into a roasting pan and place pork roast in the roasting pan with the rind side down. Cook in the preheated oven at 250°C (approximately 500°F) for 30 minutes.
Remove pork roast from the roasting pan, spread pork bones on the bottom of the roasting pan, cover with pork roast again (rind-side down) and cook pork in the oven at 220°C (approximately 425°F) for 1 hour. Meanwhile rinse carrots, parsnips, celery root, leeks and onion, trim as needed, peel as needed and chop all. Remove pork from the oven. Spread prepared vegetables in the roasting pan.
Once vegetables have taken color, add pork roast to the roasting pan and cook in the preheated oven with rind side up for another hour. Gradually pour 400 ml (approximately 13 1/2 ounces) of water. Remove pork roast from the oven, wrap in foil and let it rest for 10-15 minutes. Meanwhile, boil sauce again, pass through a sieve and season to taste. Slice pork, arrange on plates and serve with sauce.