110 min. total time
Ingredients for 6 portions
| 1.5 | kg | boneless pork shoulder roast |
| 4 | pcs | garlic cloves |
| 200 | g | onion |
| 30 | g | pork lard or butter lard |
| 200 | g | apples |
| 250 | ml | clear soup |
| 1 | pcs | bay leaf |
| 1 | sprig | rosemary |
| 1 | sprig | tdyme |
| 1 | tsp | caraway seeds |
| 1 | tsp | salt |
| 0.5 | tsp | freshly ground pepper |
Preparation
- Preheat the oven to 180°C with top and bottom heat. Season the pork roast with ground pepper and salt, sprinkle with caraway seeds. Peel onions and garlic cloves. Quarter the onions.
- Heat pork lard in a roasting pan, brown the meat on all sides, remove from the pan and place on a plate. Reduce the heat to medium.
- Saut onions and garlic cloves in the drippings. Add the bay leaf, rosemary sprigs, and thyme sprigs and saut briefly. Deglaze with broth and add the meat along with the drained drippings to the roasting pan.
- Peel, quarter, and add the apples to the roast. Place the roasting pan in the preheated oven and roast at 180°C for about 90 minutes.
- Periodically baste the roast with some pan juices. Remove the roast from the oven, wrap in aluminum foil, and let rest.
- Place a sieve over a new pot and pour the vegetables and apples into the sieve, let drain well, briefly bring the sauce to a boil and season again. Carve the meat and serve with the juices.
Nutrition score
110
5,55 g
2,17 g
12,68 g
110 min. total time | 20 min. preparation time | 90 min. cook & rest time
