Krustenbraten or crispy pork in the oven

Krustenbraten is one of the most popular dishes in German cuisine. If translated literally, it turns out "Crispy Roast". There are many recipes. I suggest one of them.

Ingredients

• pork shoulder with skin and a thin layer of bacon 1.5 kg
• apple 1 pc
• onion 1-2 pcs
• medium spicy mustard 3 tbsp
• salt, black pepper (you can add rosemary or your other favorite herbs)
• garlic (optional) 2-3 cloves
• dark beer (optional, but the crust tastes better with beer) 250 ml

Directions

1. Wash the meat, dry it with a paper towel, make diamond-shaped cuts on the skin with a sharp knife. It is necessary to cut the skin with lard, trying not to touch the meat. Then it is good to salt and pepper the meat on all sides and coat with mustard. Preheat the oven to 220-230 degrees. Pour water into a heat-resistant dish, about 2 fingers thick, and add beer. Place the meat skin side down. Cut the onion and apple into 4 pieces, peel and cut the garlic in half. Spread around the meat.
2. Simmer in the oven for 15-20 minutes, then reduce the temperature to 170-180 degrees and simmer for another 1.5-2 hours, depending on the piece of meat. Water the meat with the resulting juice every 20-25 minutes. 15 minutes before ready to take out the meat, turn the skin upside down, increase the temperature to 230 degrees and turn on the grill. If there is no grill, then simply increase the temperature and let the skin bake. From the resulting broth, you can make a sauce at will, for this you need to strain the liquid and boil a little. Add spices to taste. Those who like thick sauce can thicken it with flour or starch.
3. Cut the meat into portions and serve with fresh vegetables or, for example, potatoes.