Instructions

1. 1
   Do not score the rind yet. Preheat the oven to 130 degrees C (265 degrees F), top and bottom heat. Heat a spoonful of clarified butter in a roasting pan and sear the pork shoulder on all meat sides - but not the rind. Remove the meat.
2. 2
   Pour about half the broth into the roaster (enough to cover the rind) and heat. Lay the pork in rind-side down and braise, covered, in the oven for 1 hour. This softens the rind and guarantees good crackling later.
3. 3
   About 10 minutes before the end, fry the vegetables in clarified butter over high heat until well browned, leaving dark-brown residue in the pan.
4. 4
   Remove the roaster and raise the temperature to 160 degrees C (320 degrees F). Take out the pork and add the roasted vegetables to the roaster.
5. 5
   Now score the rind, not too deep, in diamonds or squares. Salt and pepper the roast, especially the rind. Place the pork on the vegetables rind-side up and braise, covered, another 1.5 hours.
6. 6
   About 10 minutes before the end, in the pan used for the vegetables, caramelize the powdered sugar in a little clarified butter. Add the tomato paste and deglaze with the sweet red wine. Add the rest of the broth (and a splash of beer if you like) and reduce about 10 minutes.
7. 7
   After 1.5 hours, remove the roaster and raise the oven to 220 degrees C (grill with convection). Strain the roasting juices into the pot with the sauce base; discard the vegetables.
8. 8
   Return the pork to the empty roaster rind-side up and roast uncovered about 15 minutes on the lowest rack, relying on top heat, until the crackling is crisp.
9. 9
   Meanwhile, add the bay leaves, crushed garlic, coarsely sliced ginger, and mustard to the sauce. Season with salt and pepper and reduce about 10 minutes. Thicken with a little cornstarch if desired, then strain.
10. 10
    Serve with potato or bread dumplings, which can be prepared during the long roasting time.