Young Pork Shoulder From the Beer Marinade

Clean the meat, dry it and score the pork rind into even lozenges. Place in an earthenware dish. Clean, rinse and trim the onion, carrots and leek. Rinse the parsley. Lightly crush the new spice, peppercorns and caraway seeds. Add the vegetables, bay leaf and spices to the meat. Cover with the beer and leave to cool with the lid on for

1 day to cool.

Heat the vegetable oil in a roasting pan. Remove the pork shoulder from the marinade and shave it off. Season lightly with salt. Sauté in the hot oil on all sides. Pass the vegetables through a sieve, drain and add to the roasting pan. Fry briefly and add the beer. Cover the roaster with a lid and steam at medium heat for about 75 minutes. Remove the cooked meat from the broth and keep warm. Strain the cooking juices and let them boil again. Finely dice the pumpernickel and stir into the boiling liquid until the sauce becomes creamy. Season as needed. Cut the pork shoulder into slices and cover them with the sauce.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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