Bavarian roast pork

1. Place the pork shoulder skin-side up in a bowl and score the meaty side.

2. Crush the garlic, mix it with the caraway, salt and pepper, and rub it thoroughly all over the meat.

3. Make a bed of quartered onion and sliced carrot on the bottom of a roasting tin and set the meat on top.

4. Pour in half of the dark beer and stock, then braise covered in a 160 °C oven for 2 hours, basting occasionally.

5. Remove the lid, raise the heat to 200 °C and roast the meat for 30-40 minutes until crisp and browned, basting with the remaining beer.

6. Rest the meat, then slice it; strain the roasting juices and serve them as a sauce.

Tip: For crisper crackling, switch on the grill for a few minutes at the end of roasting.