📝 About This Recipe
Transport your kitchen to a rustic Munich beer hall with this quintessential German comfort classic. This Schweinebraten features a succulent, melt-in-your-mouth pork shoulder encased in a crown of perfectly blistered, salty crackling. Bathed in a rich, velvety gravy made from root vegetables and dark lager, it represents the heart of Bavarian hospitality and culinary tradition.
🥗 Ingredients
The Roast
- 4.5 lbs Pork Shoulder (Schweinsschulter) (with skin on and a thick layer of fat)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Caraway Seeds (slightly crushed to release oils)
- 2 tablespoons Kosher Salt (divided)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Vegetable Oil (high smoke point)
The Braising Base
- 2 large Yellow Onions (roughly chopped)
- 2 medium Carrots (peeled and sliced into rounds)
- 1/2 cup Celery Root (Celeriac) (diced small)
- 1 small Leek (white and light green parts only, cleaned and sliced)
- 1 tablespoon Tomato Paste
- 12 ounces German Dark Beer (Dunkel) (a malty lager like Spaten or Ayinger)
- 2 cups Beef or Pork Stock (low sodium)
- 1 teaspoon Dried Marjoram
- 3-4 pieces Juniper Berries (lightly crushed)
👨🍳 Instructions
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1
Remove the pork from the refrigerator 1 hour before cooking to reach room temperature. Using a very sharp utility knife or a clean box cutter, score the pork skin in a 1/2-inch diamond pattern, being careful to cut through the fat but not into the meat.
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2
Create a spice rub by mixing the minced garlic, crushed caraway seeds, 1 tablespoon of salt, and the black pepper. Rub this mixture thoroughly into the meat sides of the pork, avoiding the skin for now.
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3
Preheat your oven to 325°F (165°C). In a large Dutch oven or heavy roasting pan, heat the vegetable oil over medium-high heat on the stovetop.
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4
Place the pork in the pan, skin-side down first, for 3-4 minutes to start rendering the fat. Flip and brown the meat on all other sides until golden. Remove the pork and set aside.
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5
In the same pan, add the onions, carrots, celery root, and leeks. Sauté for 8-10 minutes until the vegetables are deeply browned and caramelized.
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6
Stir in the tomato paste and cook for 2 minutes until it turns a dark rust color. Pour in half of the dark beer to deglaze the pan, scraping up all the brown bits (fond) from the bottom.
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7
Add the remaining beer, stock, marjoram, and juniper berries. Place the pork back into the pan, skin-side UP. Ensure the liquid level reaches about 1/3 of the way up the meat; the skin must remain dry.
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8
Generously rub the remaining 1 tablespoon of salt into the scored skin. This is the secret to the 'Kruster' (crackling).
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9
Place the pan uncovered in the oven. Roast for approximately 2 to 2.5 hours. Every 30 minutes, baste the meat (but not the skin!) with the pan juices.
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10
Check the internal temperature; once it reaches 165°F (74°C), turn the oven up to 450°F (230°C) or turn on the broiler for the last 10-15 minutes to puff the skin into crispy crackling. Watch closely to prevent burning!
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11
Remove the roast from the pan and let it rest on a cutting board for 15 minutes. This allows the juices to redistribute.
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12
Strain the pan liquids through a fine-mesh sieve into a saucepan, pressing on the vegetables to extract flavor. Skim off excess fat. Simmer the sauce until reduced to your desired consistency; season with salt and pepper to taste.
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13
Slice the roast into thick slabs using the scored lines as a guide. Serve immediately with a generous ladle of the dark beer gravy.
💡 Chef's Tips
For the ultimate crackling, ensure the skin is bone-dry before it goes into the oven; you can even pat it with a paper towel after basting the meat. Do not use a sweet beer; a true German Dunkel or a dry Stout provides the necessary bitterness to balance the fatty pork. If the gravy is too thin, whisk in a teaspoon of cornstarch slurry (cornstarch mixed with cold water) and simmer for 2 minutes. Avoid covering the roasting pan with a lid, as the steam will soften the skin and prevent it from becoming crispy.
🍽️ Serving Suggestions
Serve with traditional 'Semmelknödel' (Bread Dumplings) to soak up the rich gravy. A side of warm 'Speck-Krautsalat' (Cabbage Salad with Bacon) provides a bright, acidic crunch. Pair with a cold glass of the same Dark Lager used in the recipe. For a complete feast, add a dollop of sharp German mustard on the side of the plate.