Roast pork - not so difficult

Time

Total preparation time: 2 hours

For a roast pork, you first need a nice pork shoulder or another piece of pork without bone.

If you want the roast pork with a crispy crust, then you buy pork with rind.
If you then have meat with rind, you have to cut this at the beginning, cubic (diamond / diamond), so that small boxes arise. As a result, the fat runs out later when cooking the roast and makes the gravy very tasty.
The following continues, no matter for which variation with rind or without:
First, the meat must be flavored with salt and pepper from all sides.
Next it is sautéed from all sides in some oil in a pan, and then a chopped onion is added briefly with it.
Now the meat, the fried onion and the dripping come in a roast form.
Cut 1 or 2 carrots into pieces and add 1 bouillon cube (meat stock) and add enough water to cover half of the meat.
As desired, add a small piece of celery, a bit of mugwort, a little rosemary and 1 clove of garlic (diced or half a can).
Now put the whole at 200 degrees, middle rail, in the oven and cook for about 1.5 to 2 hours. The exact duration depends on the size of the roast. You can test it by stabbing it into the meat with a sharp knife, and if it still contains red juice, it has to roast a bit further.
If you do not have a lid for the roasting pan, the roast must be repeatedly doused with the sauce during roasting.

To get a nice crust, the meat must be placed in the mold for the first half of the roasting time, with the rind down. It is then in the liquid. Only after about 1 hour, is turned around again, and then repeatedly watered.
The gravy is poured off at the end through a sieve, with some roast stock tasted and possibly filled, if the quantity does not seem sufficient. If the sauce is too thin, you can thicken it with a little brown sauce binder.
The stewed vegetables can be served on a plate and also taste very good.
To the roast pork dumplings or potatoes fit very well and a fresh crisp salad or cucumber salad complete the whole.