September 3, 2021
Prep Time: 15 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 15 minutes
- 3 cups fingerling potatoes, halved (or 3 large Yukon gold potatoes, cut into 1-inch cubes)
- 1 large yellow onion, cut into 1-inch cubes
- 2 honeycrisp apples, cut into 1-inch pieces
- 3 large carrots, cut into 1-inch pieces
- 1 tablespoon + 2 teaspoons olive oil
- 1 tablespoon + 1 teaspoon salt
- 1 tablespoon cumin seeds
- 2 teaspoons caraway seeds
- 3 teaspoons ground black pepper, divided
- 8 cloves, whole
- 5 kg boneless pork shoulder
- 1 cup of your favourite pilsner or brown ale (or substitute with 1 cup of low-sodium beef stock)
- Preheat the oven to 375 degrees F.
- Add the potatoes, onion, apples, and carrots to the bottom of a large roasting pan (16×13 inches) and arrange in a single even layer. Season with 2 teaspoons of olive oil, 1 teaspoon of salt and 1 teaspoon of ground black pepper and mix to combine. Set aside.
- Place 1 tablespoon of salt, the cumin seeds, the caraway seeds, 2 teaspoons of black pepper and the cloves into a mortar. Grind with a pestle until the seeds are broken up into a chunky powder. You can also add the spices to a spice grinder to grind the spices.
- Place the pork shoulder on top of the vegetables. If there is a layer of fat on one side of the pork shoulder, score the fat with a sharp knife in a diamond pattern and place face-up in the roasting pan. This will create a nice crackling-crust when roasted.
- Next, add the remaining 1 tablespoon of olive oil to the pork and sprinkle all sides of the pork with the spice mixture.
- Place the pork and vegetables into the centre of the oven and bake uncovered for 1 hour. After 1 hour, add the beer (or beef stock) to the bottom of the pan, then continue to cook for another 30-45 minutes, or until the pork has reached an internal temperature of 145 degrees F.
- Remove the pork shoulder from the pan and let rest on a cutting board for 15 minutes to let the juices redistribute in the meat before slicing.
- Return the vegetables to the oven and increase the heat to 400 degrees F. Let the vegetables continue to cook until the pork is fully rested.
- Slice the meat into 1-cm thick slices and serve with the roasted vegetables and a glass of beer (or your favourite beverage).