Krustenbraten (Crust roast) 2.0

My fridge was the home for 2 bottles of Guinness.  I had bought them for cooking some time ago. I don't drink Guinness. I don't like the muddy taste. I like Kilkenny a lot better.

What do I want to do with that? Krustenbraten is made from pork shoulder with skin still on. For my version 2.0 I decided to variate things a bit. I did read about 10 recipes and that is what I came up with.

  • Pork shoulder with skin on. The shoulder I found was bone in and pretty small already. I had the butcher cut it 1 more time, so I end up with food for about 2-3 days. The other piece went into the freezer. 
  • 1 large onion , coarsely chopped
  • 3 carrots , peeled and chopped into pieces
  • 1/2 celery root, cleaned and cut into pieces similar size to the carrots
  • 2 bottles of Guinness (0.33l)
  • 4 cups of veggie broth ( I used Better then Bouillon, 1 generous tbsp for 4 cups of boiling water )
  • 1 tbsp of tasteless veggie oil
  • 1 tbsp yellow mustard
  • 1/2 cup of water
  • Salt, Pepper
Wash the pork and then pad it dry. 
Lay down thee pork skin side up and cut squares. Make sure not to cut into the meat, you really just want to cut the skin. If the fat gets cut a bit, that is fine
Season with salt and pepper from all sides. In a Dutch Oven add that 1 tbsp of tasteless veggie oil. This is just to prevent things from sticking to much.
Now sear the pork from all sides, but not the skin side.
Preheat the oven to 450F. Now add 1/2 cup of water and put the pork into the oven for 40 minutes. You can start to see the crust in the top to make bubbles. That is good.
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After 40 minutes, that the pork out and turn the temperature down to 350F. Add some of the Guinness over the meat. Back into the oven it goes. You cook time may vary. I added more Guinness every 20 min. In between I checked the temperature. According to the internet the best internal temperature for shoulder is 160F. It turned to be out very nice. My cooking time in total was then 1h at 350F.
While the pork is roasting, Take a pan with high rims, that can hold the veggies and the liquids. Add 2 tsp of cooking oil and add all the veggies and start roasting them. After about 10 minutes add the mustard. 
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Roast for another 5 minutes. Then add veggies broth and the Guinness. Let it simmer. I did let it simmer for about 20 minutes.
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After 1h remove the roast from the oven. 
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With the liquids clean the side. The brown spots have a lot aroma. Remove the meat. Strain the liquids from the veggie roasting into the pot. 
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Thicken the sauce. 
Serve with 2 sides. I opted for red cabbage (yeah, I cheated and took a jar). I also had young potatoes. 
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I tasted the veggies and they still have so much flavor. I opted to keep them. I will add some more fresh veggies and leeks and cook them and make a veggie broth out of it. I actually had the leeks already, but they ended up in the back of the fridge because they didn't fit into the veggie drawer. I basically overlooked them for this dish. There is always a next time.
-Mahlzeit-





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