Schweinebraten

Pat the pork shoulder with skin dry. Rub the meat side with 2 tsp salt, 1 tsp caraway seeds, black pepper, and crushed garlic; do not score the skin yet.

Place the meat skin-side down in a roasting pan, pour in 250 ml water so it just touches the skin, and warm over low heat for 10 minutes. Drain the water, score the skin in a diamond pattern down to the fat layer, and rub with salt.

Heat oil in a large roasting pan and sear the pork on the meat side and the skin side until golden brown. Add the roughly chopped onion and carrot and cook for 3–4 minutes.

Pour in 300 ml dark beer, cover the roasting pan with a lid, and roast at 180°C for 90 minutes, basting the meat occasionally with the pan juices.

Remove the lid, pour the remaining 200 ml beer into the bottom of the pan, and roast for another 45–60 minutes at 220°C, basting the meat every 20 minutes, until it is tender and the skin is crackling crisp.

Transfer the roast to a board, cover loosely with foil, and let it rest for 15 minutes so the juices redistribute evenly.

Strain the vegetables and juices from the roasting pan, bring the gravy to a boil, and simmer for 5 minutes; season with salt and black pepper to taste. Slice the meat and serve with the hot gravy.