Adaptive Recipes
← All recipes

Central European main

Caraway Roast Pork Shoulder

4 main portions.

Recipe bywjf.morris
Central EuropeanFor four
To edit this recipe to your preferences, add it to your recipe book first.
Total time4 hr 5 min
DifficultyModerate
Community ratingNew recipe
Per serving59.9g protein
Representative photograph for Caraway Roast Pork Shoulder
OK
Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Start heating the oven

    1 minHands-on

    Heat the oven to 220°C fan.

  2. 02

    Prepare the ingredients

    17 minHands-on

    Pat the pork skin dry and score shallowly through the skin, avoiding the meat. Rub half the salt into the skin. Prepare the garlic, onion and carrot. Optional overnight skin drying is described in the cooking note.

  3. 03

    Season and arrange

    3 minHands-on

    Mix the remaining salt, caraway, pepper, garlic and mustard and rub over the flesh sides only. Put the onion and carrot in a deep tin with the beer and water. Set the pork on a rack above them, skin-side up.

  4. 04

    Start hot

    20 minHands-off · check as directed

    Roast for 20 minutes.

  5. 05

    Reduce the temperature

    1 minHands-on

    Reduce the oven to 150°C fan.

  6. 06

    Slow roast

    80 minHands-off · check as directed

    Roast for about 80 minutes.

  7. 07

    Check the liquid

    2 minHands-on

    Check the tin and add a splash of water if drying out.

  8. 08

    Finish tenderising

    80 minHands-off · check as directed

    Continue until tender, allowing 2½ to 3 hours at the lower temperature in total.

  9. 09

    Check the centre

    2 minHands-on

    Check the centre reaches at least 75°C for 30 seconds and cook longer if needed. If the skin needs more crackling, increase to 220°C fan.

  10. 10

    Finish crackling if needed

    12 minHands-on

    If needed, roast for 10 to 15 minutes at the higher heat, watching closely. Skip this step if the crackling is already crisp.

  11. 11

    Take out

    1 minHands-on

    Take the pork out and leave uncovered.

  12. 12

    Rest

    20 minHands-off · check as directed

    Rest uncovered for 20 minutes.

  13. 13

    Carve

    6 minHands-on

    Remove string and slice or pull into large pieces. Strain and skim the tray juices to serve alongside if desired.

Equipment check

2 items required

  • Oven
  • Food thermometer

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Community reviews

No reviews yet.

Rate a recipe and record how you cooked it using Made it. The community score uses each cook’s latest public rating.

Cook this recipe, then use Made it to add your first rating or review.