Preparation time is 20minutes
Cook time is 4hours
Total time is 4hours 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 1tablespoons salt
- 4tablespoons olive oil
- 1tablespoons ground black pepper
- 1.80kilograms skin-on boneless pork shoulder
- 2tablespoons caraway seeds
- 1tablespoons paprika
- 500grams white onion, chopped
- 500grams carrots, sliced
- 500grams potatoes
- 4 cloves garlic
- 1 cup vegetable stock (optional)
Nutrition per serving
3280kJ / 783Cal
3280 Kilojoules or 783 Calories
38% of daily energy intake*
Protein
57.8grams
Fat
50.0grams
Carbs
22.5grams
Sugars
9.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This German favourite features caraway seeds and a healthy dose of garlic, and is best when served with sauerkraut.
Method
Step 1 of 4
Preheat the oven to 160°C (Gas 3). Use a knife to lightly score the skin of the pork. Combine the caraway seeds, paprika, salt, pepper, and half the oil in a bowl. Coat the meat with two-thirds of the spice mixture.
Step 2 of 4
Place the onion, carrots, potatoes, and garlic in a roasting pan and toss with the remaining oil and spice mix. Place the pork in the pan with its fat side up.
Step 3 of 4
Roast the pork and vegetables in the oven for 3-4, hours or until the internal temperature of the meat reaches 65°C. Add stock to the roasting pan to prevent the vegetables from drying out, if required.
Step 4 of 4
Remove from the oven and leave to rest for at least 5 minutes before carving. Serve alongside the roasted vegetables, if preferred.
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