Mimis kitchen magic

It takes a while to make to be honest, but the result is worth it. I had a 2kg piece of pork shoulder with an already cut skin, creating the cubicles of the crust.

Then I rubbed it in with a mix of paprika, pepper, salt, kuemmel, and ginger. Filled the form with a bit of water so the bottom doesnt burn (always adding more during the roasting) and put it into my gasoven at 220 degrees for one and a half hour.

During that time I once cut it in the middle to see how far it already was. 

Consider that the meat still continues to cook even after you put it out of the oven. Thats why it is wise to get it out when it is medium.