Pork Shoulder with Garlic and Onions (Austrian Schweinsbraten)

What you’ll love most about this classic Schweinbraten, except for the fact it’s one of the best things you’ll ever eat, is the little amount of hands-on cooking it requires. It’s really about giving the roast time, and not too much attention, and you’ll be left with tender meat. If you’re wanting to go all out, or even recreate an Okotberfest meal, I suggest you serve this with Semmelknödel (Bavarian Bread Dumplings) and Krautsalat (Cabbage Salad).

3-3½ lbs pork shoulder, don’t cut off the rind (1.5 kg)
2-3 Tbsp. extra-virgin olive oil
2 small white onions, finely chopped
3 cloves garlic, peeled and sliced in half
sea salt
4-5 Tbsp. caraway seeds
water

Preheat the oven to 275°F (140°C/120°C fan, Gas Mark 1).

Heat up the olive oil in a small skillet. Add the finely chopped onion and cook until softened.

In the meantime, prepare the meat. Place the pork shoulder on a large baking sheet (it should be at least 3 cm deep). Cut the rind in the shape of a lattice. Rub the meat with lots of garlic, season with salt and evenly cover with caraways seeds. Then add the softened onion.

Transfer the baking sheet to the preheated oven. Roast the meat at this temperature for about 1½ hours, while occasionally pouring a ladle of water over the meat.

After 1½ hours turn up the heat to 320°F (160°C) and continue roasting. Don’t forget to pour a ladle-full of water from time to time. When enough liquid has come together in the baking sheet you can use that instead of the water. Basting will make the meat more flavourful.

The meat should be done after 3 hours. To crispen the rind turn up the heat to 425°F (220°C) and roast for another 20-30 minutes.

Take the meat out of the oven, cut into thin slices and serve with Krautsalat and Semmelknödel. Pour the gravy into a saucer and drizzle over the Knödel and meat.