Cannabis Pork Roast

Ingredients

• 1.5 kg 52.9 oz Pork shoulder or neck (with skin)
• 50 g 1.8 oz Cannabis butter
• 4 cloves 4 cloves Garlic
• 1 tsp 1 tsp Caraway (ground)
• 1 tsp 1 tsp Marjoram
• 2 tsp 2 tsp Salt
• 1 tsp 1 tsp Black pepper
• 2 piece 2 piece Onions (cut into quarters)
• 3 piece 3 piece Carrots (chopped roughly)
• 2 stalks 2 stalks Celery (roughly chopped)
• 500 ml 2.11 cups Dark beer (dunkel or märzen)
• 300 ml 1.27 cup Meat broth
• 2 tbsp 2 tbsp Tomato paste
• 1 tbsp 1 tbsp Cornstarch (for thickening)

Instructions

1. 1
   Score the skin in a diamond pattern — deep into the fat, not into the meat. Rub generously with salt.
2. 2
   Crush garlic into a paste, mix with caraway, marjoram, pepper, and cannabis butter.
3. 3
   Massage the spiced butter into the skin scores and under the meat.
4. 4
   Preheat oven to 320°F (160°C). Place vegetables in a roasting pan, lay the roast on top, skin-side up.
5. 5
   Pour beer and broth into the pan — should not reach above the skin. Stir in tomato paste.
6. 6
   Braise for 2 hours. Every 30 minutes, baste with pan juices.
7. 7
   Last 20 minutes: Increase temperature to 425°F (220°C), skin becomes a crispy crust.
8. 8
   Let roast rest. Pour pan juices through a sieve, thicken with cornstarch. Serve with dumplings and sauerkraut.

Pro Tips

• Scoring the skin is technically crucial — too shallow: crust is soft; too deep: meat dries out.
• Add cannabis butter to the marinade rather than the sauce: at 300–320°F (150–160°C) more THC is preserved than with direct pan-frying.
• Dark beer adds roasted flavors and sweetness to the sauce — light beer makes it bitter.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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