Ingredients:
- 2kg / 4.5 lb pork shoulder butt (Boston butt), rind on
- 2 tbsp Dijon mustard
- 3 cloves of garlic, peeled
- 1 tbsp dried marjoram
- 2 tbsp whole caraway seeds
- Salt
- Pepper
- 2 1/8 cups of beef or veal broth
- 1/2 celeriac
- 5 shallots
- 3 potatoes
- 5 carrots
- 2 bay leaves
- 1 piece of fresh ginger (approx. 3cm / 1inch)
- 2 fresh springs of marjoram
Let’s create something tasty:
- Using a sharp knife, score the rind if the pork shoulder in a diamond pattern (or have a butcher do it). Blend the mustard with one finely diced clove of garlic, dried marjoram, and caraway seeds; generously season with salt and pepper. Brush the mixture on the underside of the roast. Put the meat into a bowl, cover, and let rest overnight in the refrigerator.
- Preheat oven to 160C / 325F. Salt and pepper the pork roast once again and place it in a roasting pan with the fat facing down. Add the broth, and roast the pork in the middle rack of the preheated oven for approximately 1 hour and 20 minutes.
- Peel and dice the celeriac, shallots, potatoes, carrots, and the remaining 2 garlic cloves. Turn the pork fat-side up, and continue to roast for another hour. Add the bay leaves, the thinly-sliced ginger, and springs of marjoram, and roast for another 20 minutes.
Our tip:
- Of course you can take a pork picnic shoulder as well, but the shoulder butt is the juicier one
- Celeriac (also called celery root) is slightly different in texture and flavor than stalk celery, which may be used as a substitute.
Our recommendation as a side dish would be either Bavarian dumplings or potatoes