Shoulder of pork on pointed cabbage and potato noodle pan

➊ The day before, make a cross-shaped cut in the rind and rub it with salt, then leave the shoulder of pork to rest in the fridge overnight. The next day, season the meat - not the rind - all over with pepper, caraway and paprika.

➋ Fill a chimney starter with coal and light it.
Clean and chop the carrots, onions, garlic, leeks and celery. As soon as the coals are glowing and covered with a white layer of ash, put them in the charcoal grill (e.g. kettle grill). Place a roasting pan or Dutch oven on the grill, add a little clarified butter and fry the vegetables until golden brown. It's okay to let them take on a real color. Add the beer and let it simmer. Then pour in 1 liter of broth and place the meat either directly on the vegetables or on a suitable rack.

➌ Set the grill to 150 °C and grill the shoulder of pork until it reaches a core temperature of around 72 °C – allow 3-4 hours for this. Add the remaining broth from time to time. To make sure the rind is really crispy, heat the grill to 250 °C to 300 °C for a short time at the end of the grilling time. Before serving, strain the broth from the shoulder of pork through a fine sieve, thicken if necessary, season with a flake of butter and serve as a sauce.

➍ Heat a cast iron pan on the grill. Add a little butter, melt it and fry the onion cubes. Add the potato dumplings and bacon cubes. As soon as everything has taken on some color, add the pointed cabbage and season with salt, pepper and caraway seeds. Reduce the heat and continue to fry for about 10 minutes. Serve with the shoulder of pork.