📝 About This Recipe
Transport your kitchen to the heart of Munich with this quintessential Oktoberfest centerpiece: a succulent pork roast bathed in a rich, dark beer gravy. The magic lies in the contrast between the melt-in-your-mouth tender meat and the perfectly blistered, salty 'kruste' (crackling) on top. Infused with caraway, garlic, and root vegetables, this dish captures the cozy, celebratory spirit of a Bavarian beer hall.
🥗 Ingredients
The Roast
- 4 pounds Pork Shoulder (Butt) or Loin (with a thick layer of fat cap still attached)
- 2 tablespoons Kosher Salt (plus more for the skin)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Caraway Seeds (lightly toasted and crushed)
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Vegetable Oil (for searing)
The Braising Base
- 2 large Yellow Onions (roughly chopped)
- 2 medium Carrots (peeled and cut into 1-inch chunks)
- 1/2 cup Celery Root (Celeriac) (peeled and cubed)
- 1 tablespoon Tomato Paste
- 12 ounces German Dark Lager (Dunkel) (one full bottle)
- 2 cups Beef Stock (low sodium)
The Sauce (Gravy)
- 2 tablespoons Cold Water
- 1 tablespoon Cornstarch (for a glossy finish)
- 1 tablespoon Unsalted Butter (cold, for whisking in at the end)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the pork roast completely dry with paper towels.
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2
Using a very sharp knife, score the fat cap in a crosshatch diamond pattern, being careful to cut through the fat but not into the meat.
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3
In a small bowl, mix the salt, pepper, crushed caraway seeds, and minced garlic. Rub this mixture vigorously all over the meat sides of the pork, but only put salt on the fat cap side.
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4
Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the pork on all sides (except the fat cap) until deeply browned, about 3-4 minutes per side.
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5
Remove the pork and set aside. In the same pot, add the onions, carrots, and celery root. Sauté for 5-7 minutes until the vegetables begin to caramelize.
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6
Stir in the tomato paste and cook for 2 minutes to deepen the color. Pour in the dark beer to deglaze the pan, scraping up all the flavorful brown bits from the bottom.
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7
Add the beef stock and bring to a simmer. Place the pork roast back into the pot, fat side UP. The liquid should reach about halfway up the meat; the fat cap must remain dry and exposed.
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8
Transfer the pot (uncovered) to the oven. Roast for approximately 2 to 2.5 hours, basting the meat (not the fat!) with the pan juices every 30 minutes.
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9
Once the internal temperature reaches 160°F (71°C), turn the oven up to 450°F (230°C) or turn on the broiler for the final 10-15 minutes to crisp the fat into crackling. Watch closely so it doesn't burn!
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10
Remove the roast from the pot and let it rest on a cutting board for at least 15-20 minutes before carving.
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11
Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.
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12
Bring the sauce to a simmer. Mix the cornstarch and water to create a slurry and whisk it into the sauce. Simmer until thickened and glossy.
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13
Whisk in the cold butter for a velvety finish and season with additional salt or pepper if needed.
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14
Slice the pork into thick slabs, ensuring everyone gets a piece of the crispy crackling, and ladle the warm beer gravy over the meat.
💡 Chef's Tips
For the best crackling, leave the pork uncovered in the fridge overnight to dry out the skin before cooking. Always use a dark German beer like a Dunkel or Dopplebock; lighter beers can turn bitter when reduced. If the skin isn't crisping up at the end, a hair dryer can actually be used to dry the surface before broiling. Don't skip the caraway seeds—they are the signature flavor profile of an authentic Bavarian roast and aid in digestion. If the gravy is too thin, let it reduce further over high heat before adding the starch slurry.
🍽️ Serving Suggestions
Serve with traditional Kartoffelknödel (Potato Dumplings) to soak up the extra gravy. A side of warm, vinegary Braised Red Cabbage (Rotkohl) provides the perfect acidic balance to the fatty pork. Pair with a cold glass of Spaten or Paulaner Dunkel lager. Add a dollop of spicy German mustard on the side for an extra kick. Finish the meal with a warm apple strudel for the ultimate festival experience.