Schweinebraten (German Pork Roast with Crispy Crackling)

🧂 Ingredients

• 2 kg Pork shoulder with skin(Ensure the skin is intact and has a good layer of fat underneath for crackling.)
• 500 ml Dark beer (e.g., Märzen or Dunkel)(Provides depth of flavor to the roast and gravy.)
• 2 large Yellow onions(Roughly chopped.)
• 1 tbsp Caraway seeds(Toasted lightly for enhanced flavor.)
• 4 cloves Garlic(Peeled and smashed.)
• 2 tbsp Coarse sea salt(For rubbing the skin.)
• 1 tsp Black pepper(Freshly ground.)
• 250 ml Water or beef broth(For the roasting pan, to prevent drippings from burning.)

👨‍🍳 Instructions

1. 1

   Prepare the Pork Skin: Pat the pork shoulder completely dry with paper towels. Using a very sharp knife or a utility knife, score the skin deeply in a diamond pattern, cutting through the skin but not into the meat. This is crucial for achieving crispy crackling. Rub the entire surface of the pork, especially the scored skin, generously with coarse sea salt and freshly ground black pepper. Press the salt and pepper into the scores. Sprinkle the toasted caraway seeds over the skin and rub them in.

   ⏱️ 15 minutes
2. 2

   Prepare for Roasting: Preheat your oven to 220°C (425°F). Place the chopped onions and smashed garlic cloves in the bottom of a sturdy roasting pan. Place the seasoned pork shoulder, skin-side up, on top of the vegetables. Pour the dark beer and water (or broth) into the bottom of the roasting pan, ensuring it doesn't touch the skin of the pork. This liquid will create steam and help tenderize the meat, while the vegetables add flavor to the drippings.

   ⏱️ 10 minutes
3. 3

   Initial Roasting: Place the roasting pan in the preheated oven. Roast at 220°C (425°F) for 30 minutes. This high initial heat helps to start puffing up the skin for crackling.

   ⏱️ 30 minutes
4. 4

   Slow Roasting: Reduce the oven temperature to 160°C (320°F). Continue to roast the pork for approximately 2.5 to 3 hours, or until the internal temperature reaches 85°C (185°F) when a meat thermometer is inserted into the thickest part of the meat, avoiding the bone. Baste the pork occasionally with the pan juices, being careful not to pour liquid over the skin. If the skin starts to look too dark, you can loosely tent it with foil.

   ⏱️ 2 hours 30 minutes to 3 hours
5. 5

   Crisp the Crackling: Once the pork is cooked through and tender, remove the roasting pan from the oven. Increase the oven temperature to its highest setting, or switch to the broiler/grill function (around 240°C/475°F). Place the pork back into the oven, uncovered, and watch it very closely. Roast for another 10-20 minutes, or until the skin has puffed up and become golden brown and crispy crackling. Be vigilant to prevent burning.

   ⏱️ 10-20 minutes
6. 6

   Rest and Make Gravy: Carefully remove the roasted pork from the pan and place it on a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist roast. While the pork rests, prepare the gravy. Strain the pan juices into a saucepan, discarding the solids (or reserving some softened onions if desired). Skim off excess fat from the surface. Bring the juices to a simmer. If the gravy is too thin, you can thicken it with a slurry of cornstarch and water (1 tbsp cornstarch mixed with 2 tbsp cold water), whisking it in until desired consistency is reached. Season the gravy with salt and pepper to taste.

   ⏱️ 20 minutes
7. 7

   Serve: Carve the rested Schweinebraten into thick slices, ensuring each slice has some of the crispy crackling. Serve hot with the prepared gravy. Traditionally served with potato dumplings (Knödel) and sauerkraut or red cabbage.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the crispiest crackling, ensure the pork skin is completely dry before scoring and salting. Patting it down thoroughly with paper towels is essential.
• ✓Scoring the skin deeply and in a diamond pattern helps the salt and fat penetrate, leading to superior crackling.
• ✓Using a dark, flavorful beer like a Märzen or Dunkel adds significant depth to the roast and the final gravy.
• ✓Don't skip the resting period! It's vital for a juicy and tender pork roast.
• ✓If your oven has a fan function, you might need to adjust temperatures slightly or monitor more closely to prevent drying out the meat.

🔄 Variations

• For a richer gravy, deglaze the roasting pan with a splash of red wine before adding the beer and broth.
• Add other root vegetables like carrots or parsnips to the roasting pan for added flavor and to serve alongside the roast.
• A pinch of marjoram can be added with the caraway seeds for a slightly different herbal note.

🥗 Nutrition

Per serving