|2 kg||pork shoulder|
|600 ml||apple juice|
|200 ml||white wine|
|½ tsp||caraway seeds|
|1 tbsp||tomato paste|
|vegetable oil for frying|
A beer, such as a dark lager heady with roasted malt aroma, is the perfect choice to go with the succulent roast.
Preheat oven to 150°C/300°F. Roughly dice carrot, celery root and half of the onions. Cut remaining onions into rings.
In a large saucepan, caramelize sugar and add onion rings. Once they have softened and browned, add sauerkraut and stir thoroughly.
Deglaze with a part of the apple juice and all of the white wine. Add butter to pan, season with salt and pepper, and allow to simmer for approx. 30 min.
In the meantime, score the skin side of the roast crosswise. Tuck cloves into the incisions. Slather the opposite side with mustard. Then, mix salt, pepper, paprika, and caraway seeds. Sprinkle mixture evenly over roast and pat it in.
In a roasting dish, sauté carrot, celery root, diced onion, and tomato paste in some vegetable oil over medium-high heat for approx. 8 – 10 min. until slightly tender. Deglaze pan with the remaining apple juice. Place roast on top of vegetables and bake in preheated oven at 150°C/300°F for approx. 3 hrs. Serve on a bed of sauerkraut and roasted vegetables. Enjoy!