We thoroughly wash the pork roll, debone it, and cut it into cubes. We insert garlic with salt, caraway seeds, and crushed pepper into the meat, and we can add herbs to taste. We roll the pork into a roulade and tie it with string. In a 40 mm high enamel GN container, we place bones and coarsely chopped onions, and on top of them, we add the roulade from the pork, pour in water and beer. We place the prepared roast into the combi oven. During roasting, we baste with water and pour the juices over it. Afterwards, we can prepare a sauce from the juices according to our preference.