Recipe: Old Bavarian roast pork

Our chef reveals the secret of his delicious roast pork. 

Tender meat, crispy crust and served with a classic potato dumpling and gravy.... Heavenly good. And what is particularly important, of course? Exactly, a good piece of meat. It's best to ask your trusted butcher for a pork roast and get good advice.

Here we go: 

Season the pork shoulder with rind with salt, caraway, pepper and garlic.
Don't be too sparing, you can use a good dose here.
Score the rind lengthways and then parallel to it. This creates a diamond pattern and allows the crust to rise and develop nicely.
Place everything in a tin in the oven and cook at approx. 190 degrees for a good 3 hours.
Pay attention to the thickness of the meat here, the thicker the pork roast, the longer it needs to stay in the oven.
Meanwhile, prepare the side dishes of your choice and serve the pork roast fresh from the oven.

Enjoy it and delight your guests with a tender piece of meat with a crispy crust.
Have fun trying it out!