Schweinsbraten - Austrian Pork Roast Shoulder

Step 1: Preheat the oven to 140°C (275-degrees F).

Step 2: Heat up the olive oil in a small skillet. Add the finely chopped onion and cook until softened.

Step 3: Meanwhile, prepare the meat by placing the pork shoulder on a large baking sheet {it should be at least 3 cm deep}.

Step 4: Cut the rind in the shape of a lattice. Rub the meat with lots of garlic, season with salt to taste (being careful not to overdo it with the salt)

Step 5: Evenly cover with caraways seeds. Then add the softened onion.

Step 6: Transfer the baking sheet to the preheated oven.

Step 7: Roast the meat for approximately 1 1/2 hours, while occasionally pouring a ladle-full of water onto the meat. In my opinion, I would suggest a good stock for more flavor.

Step 8: After 1.5 hours turn up the heat to 160°C (320 degrees F) and continue roasting. Don’t forget to pour with a ladle-full of water from time to time. When enough gravy has come together in the baking sheet you can use that instead of the water to help the juices come together. It will make the meat more flavorful. Be careful not to use too much water as not to wash-out the flavors.

Step 9: The meat should be cooked after 3 hours.

Step 10: To crispen the rind turn up the heat to 220°C (420 degrees F) and roast for another 20-30 minutes, being careful to watch it so that it won’t burn and dry out).

Step 11: Take the meat out of the oven, cut into thin slices and serve with cabbage salad such as Krautsalat and dumblings such as Semmelknödel.

Step 12: Fill the gravy into a saucer and pour some over the dumplings and meat.