Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 kilograms of pork shoulder, pat it dry with paper towels, and allow it to come to room temperature for 30 minutes.

2. 2

   In a small bowl, thoroughly combine 2 tablespoons of salt, 1 tablespoon of freshly ground black pepper, 2 teaspoons of crushed caraway seeds, 1.5 teaspoons of ground cardamom, and 1 teaspoon of dried marjoram.

3. 3

   Generously rub the entire spice mixture over the 2 kilograms of pork shoulder, ensuring it is pressed well into the scored skin and flesh.

4. 4

   In a large, heavy-duty roasting pan suitable for fire-roasting, combine 700 grams of peeled and quartered potatoes, 400 grams of peeled and thickly sliced carrots, 300 grams of peeled and thickly sliced parsnips, and 2 roughly chopped medium onions with 4 tablespoons of pork lard or vegetable oil and 6 minced garlic cloves, tossing to coat evenly.

5. 5

   Place the seasoned 2 kilograms of pork shoulder directly onto a grill rack over a robust open fire, or in a preheated oven at 230°C (450°F) to crisp the skin for 30 minutes, then reduce the heat to 160°C (325°F). After the initial crisping, carefully transfer the pork to the roasting pan, nestling it among the prepared root vegetables. Pour 500 milliliters of Pilsner-style beer into the bottom of the pan and continue roasting for 3.5 to 4 hours, or until the pork is very tender and an internal temperature of 85°C (185°F) is reached.

6. 6

   Remove the fire-roasted pork from the oven or fire, transfer it to a large carving board, tent it loosely with foil, and allow it to rest for 20 minutes before carving into thick slices.

7. 7

   Stir the roasted vegetables gently in the pan juices, adjust seasoning with additional salt and pepper if needed, and serve the succulent sliced pork alongside the aromatic spiced root vegetables, garnished with 1/4 cup of fresh chopped parsley.