Roast Pork

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

Rinse the meat, pat dry and cut off about 1 cm (approximately 1/3 inch) of the rind. Crush the cumin in a mortar coarsely and mix with salt and pepper. Rub the meat all around with the cumin mixture. Peel and cut into chunks the onions, carrots and celery. Rinse the bones, pat dry and spread with the vegetables in an oiled roasting pan. Place the meat on top (rind side up) and cook for about 2.5 hours. After about 30 minutes, pour in the broth. As needed throughout cooking, add some beer for moisture. Baste the meat regularly with the gravy.

Remove the pork shoulder from the roasting pan, place on a baking sheet and keep warm in the oven at 80°C (approximately 180°F). Remove the bones from the sauce. If necessary, degrease and season.