Schweinsbraten - slow roasted pork shoulder
Slow-roasted pork shoulder infused with garlic, coriander, caraway, and cumin, resulting in spectacular crackling. The meat is gradually roasted over several hours.
Recipe from cooksister ↗Ingredients
Other
Method
Remove the stocking from the meat if present. Score the fat with parallel cuts about 1cm apart, cutting through the skin but not into the meat.
Peel garlic and cut three quarters of the cloves into sticks. Turn meat fat-side down and prick holes all over, inserting garlic sticks into the meat about 1cm apart.
Rub the meat generously with salt, pepper, and spice mix on the fat-side down surface.
Turn meat over so skin-side is up. Stud the fat with remaining garlic sticks and crush the rest of the garlic.
Smear crushed garlic over the roast including the skin, working it into the scored cuts, then rub generously with remaining salt, pepper, and spice mix.
Allow the meat to soak up the flavors for as long as possible, preferably overnight.
Place pork skin-side up in a covered casserole with about an inch of water at the base. Place in cold oven and immediately turn temperature to 150°C.
Raise the temperature by about 10°C every half hour until reaching 220°C in the last hour, cooking for at least 3.5 hours total.
Baste the pork with cooking juices at least once every half hour when raising the temperature.
Remove the lid in the last half hour of cooking. Turn the grill on high for the final 15 minutes to crisp up the crackling.