Rinse and dry the pork shoulder. If the meat is irregular in shape, tie it with kitchen string.
Peel and mash the garlic. Rub the surface of the pork on all sides with garlic, salt, and crushed caraway seeds.
Peel the onion and cut it into wedges. Grease a roasting pan with lard, spread the onions on it. Place the seasoned meat on the onion base. Pour about ½ cup (120 ml) of water into the bottom of the roasting pan.
Roast in a preheated oven at 400 °F (200 °C) – lower and upper heating only – for 30 minutes. Then reduce the temperature to 300 °F (150 °C) and roast for another hour and a half. After every half hour or so, baste the meat with the drippings. If there are not enough juices in the roasting dish, add a few tablespoons of water.
Set the finished roast aside, transfer the roasted juices and onions to a sieve placed over a clean pot, and strain. Press the rest of the onions through the sieve.
Slice the pork shoulder into ½ inch (1,5-2 cm) thick slices and serve.
Notes
SERVING: Oven-roasted pork shoulder tastes best with potato dumplings and red braised cabbage. Arrange on a plate and pour over the juices you have prepared from the onion and fat.
Roast the pork shoulder in the oven with the top and bottom heat on. Do not use the fan-forced function; else, the meat will dry out.
Roast on a higher heat first; the meat becomes crispier on the surface. Only then lower the temperature and slowly finish cooking.