Classic Bavarian Roast Pork with Crispy Crackling

Instructions

1. Preheat the oven to 220 degrees Celsius (428 Fahrenheit).
2. Score the pork skin with a sharp knife in a crisscross pattern, being careful not to cut into the meat.
3. Pat the pork shoulder dry with paper towels to ensure crispy crackling.
4. Rub the pork skin evenly with coarse salt, making sure it gets into the scored cuts.
5. Sprinkle ground black pepper and caraway seeds over the pork meat side and rub minced garlic into the meat.
6. Place the pork shoulder on a roasting rack in a roasting pan skin side up.
7. For vegetable oil over the skin and rub it in to help crisp the crackling.
8. Add diced onion and 100 ml of water to the bottom of the roasting pan to keep the meat moist.
9. Roast the pork in the preheated oven at 220 Celsius for 30 minutes to start the crackling process.
10. Reduce the oven temperature to 160 Celsius and continue roasting for 1 hour and 15 minutes.
11. Check the water level in the pan occasionally and add more if it evaporates to prevent burning.
12. After roasting, increase the oven temperature back to 220 Celsius and roast for an additional 15 minutes to crisp the crackling further if needed.
13. Remove the pork from the oven and let it rest for 15 minutes before slicing to allow juices to redistribute.