Bavarian beer-roasted pork with crackling

Based on 6 ratings
Christian

Christian

“Pork dishes have a long history in Bavaria. One of the most important side orders for almost every dish is Bavarian beer, straight from the tap—which is why the best pork roast is made also with beer. For serving, I would recommend some homemade sauerkraut and bread dumplings.”

Difficulty

Medium 👍
20
min.
Preparation
305
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
2 kg pork shoulder
1 l dark beer
carrots
onion
200 g celery roots
leek
½ tsp sweet paprika powder
1 tsp caraway seed
salt
pepper
water (cold)
sauerkraut (for serving)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • ovenproof pot
  • baking dish
  • sieve
  • pot
  • sauce boat

Nutrition per serving

Cal
651
Protein
62g
Fat
57g
Carb
9g

Step 1/4

Preheat the oven to 140°C/280°F. Peel and roughly chop carrots, onion, and celery root. Clean and roughly chop leek. Place all vegetables in a roasting pan.
  • 2 carrots
  • 1 onion
  • 200 celery roots
  • 1 leek
  • oven
  • cutting board
  • knife
  • ovenproof pot

Preheat the oven to 140°C/280°F. Peel and roughly chop carrots, onion, and celery root. Clean and roughly chop leek. Place all vegetables in a roasting pan.

Step 2/4

Using a sharp knife, make incisions in the pork rind to create a diamond pattern. Salt generously, flip, and season again with salt and pepper. Sprinkle with paprika powder and caraway seeds. Rub pork with the spices and transfer into an ovenproof pot, skin-side up.
  • 2 kg pork shoulder
  • ½ tsp sweet paprika powder
  • 1 tsp caraway seed
  • salt
  • pepper

Using a sharp knife, make incisions in the pork rind to create a diamond pattern. Salt generously, flip, and season again with salt and pepper. Sprinkle with paprika powder and caraway seeds. Rub pork with the spices and transfer into an ovenproof pot, skin-side up.

Step 3/4

Pour in half of the dark beer and transfer oven-proof pot nto the oven and let roast for approx. 5 hrs. at 140°C/280°F. Check back often to top up the pan with more dark beer, until used up, and brush the pork rind with cold water to ensure crispiness.
  • 1 dark beer
  • water (cold)
  • oven

Pour in half of the dark beer and transfer oven-proof pot nto the oven and let roast for approx. 5 hrs. at 140°C/280°F. Check back often to top up the pan with more dark beer, until used up, and brush the pork rind with cold water to ensure crispiness.

Step 4/4

Remove pot from the oven and transfer pork roast into a baking dish. Switch the oven to broiling function and broil for approx. 5 – 7 min. more, or until pork rind becomes crackling. Strain the roasting juices through a sieve into a pot and reduce on medium-high heat to desired consistency, then remove from heat. Transfer gravy into a gravy boat. Remove pork roast from the oven and serve with sauce and sauerkraut, if desired. Enjoy!
  • sauerkraut (for serving)
  • baking dish
  • sieve
  • pot
  • sauce boat

Remove pot from the oven and transfer pork roast into a baking dish. Switch the oven to broiling function and broil for approx. 5 – 7 min. more, or until pork rind becomes crackling. Strain the roasting juices through a sieve into a pot and reduce on medium-high heat to desired consistency, then remove from heat. Transfer gravy into a gravy boat. Remove pork roast from the oven and serve with sauce and sauerkraut, if desired. Enjoy!