Rub the pork with crushed garlic, season with salt and sprinkle with caraway. Cut the onion into wedges.

Ingredients

• 1,000 gPORK SHOULDER
• 1 5 ml teaspoonSALT, AVERAGE
• 1 5 ml teaspoonPEPPER, BLACK PEPPER
• 4 clovesGARLIC
• 1 15 ml tablespoonLARD, FRYING FAT
• 150 gONION
• 200 gWATER, TAP WATER

Method

1. Rub the pork with crushed garlic, season with salt and sprinkle with caraway. Cut the onion into wedges.
2. Grease a roasting pan with the lard, spread the onion, lay the pork fat side down and pour in the water.
3. Roast covered at 170 °C for 1 hour, turn the meat, uncover and roast about 1 more hour until golden, basting with the juices and adding water as needed.
4. Rest the meat for 10 minutes, slice and serve with the pan juices.