Buy a good piece of pork roast from the shoulder. This piece was 1.5 kg. You can add extra (fatty meat) to get more gravy in the end.
Cut the onions into quarters and leave some of the dry brown skin. They are good for flavor and color of the gravy.
Chop some garlic.
Heat the roasting pan in the oven or on the stove top and add a good amount clarified butter (in German Butterschmalz).
Add the meat with pork rind facing down.
Add the additional meat (if you want to use it), onions, garlic and rosemary. Put it in the preheated oven (200 Celsius) set to heat from top and bottom.
Add a little water on top of the meat every 10-15 min. This is after 30 min.
After approximately 1 hour take it out of the oven.
Turn the meat side down so that the pork rind faces up. Stir all the ingredients.
If you like you can add some carrots they will make a somewhat sweeter gravy. Simply cut them in quarters.
Add the carrots to the roasting pan and put it back in the oven for about another hour. The 1.5 kg took 1 hour and 15 minutes.
After the 1 hour (can be more or less depending on the size) set the oven to broil to get the pork rind really crunchy. This only takes 3-5 min. Take everything out.
Wrap the meat in tin foil and put it in the warm oven (heat off). If you added carrots take them out too.
Put the roasting pan on the hob and add some more water and a bit of red wine if you like. Now heat it up well to reduce the liquid into gravy.
Prepare 2 tbs of flour with equal amount of water. Add it to the gravy to thicken it. You can also use commercial products for this.
When you like the consistency of the gravy sieve it through whatever you have at hand.
You end up with yummy gravy. You can let it boil down some more if you like it more concentrated.
Take the meat out of the oven and cut the slices. The pork rind is very hard to cut therefore its better to remove it ( and just eat it right away)
This is a dish to be enjoyed with beer. This is a local brewer in Germany but i'am sure you can find good beer nearly everywhere.
Serve on a pre-heated plate with whatever you like. Traditionally it would be served with Knödel or at least Spätzle (a guide will be posted when I make them the next time).