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a sliced roast pork with crispy crackling skin in a wide horizontal shot on a serving board, glossy gravy pooled to one side with roasted carrots, on a festive wooden table, warm natural light, shallow depth of field, landscape orientation

Schweinebraten

Beer-braised pork roast with crispy skin and caraway-infused gravy.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb pork shoulder skin on
  • 2 tsp caraway seeds
  • 1 tbsp salt
  • 1 onion quartered
  • 2 carrots chopped
  • 1 cup dark beer
  • 1 cup beef broth

Method
 

  1. Score the pork skin in a crosshatch and rub all over with salt and caraway seeds.
  2. Set the roast on a bed of onion and carrots in a roasting pan and pour the beer and broth around it.
  3. Roast at 325F for about 2 hours, basting occasionally with the pan juices.
  4. Crank the oven to 425F for the last 20 minutes to crisp the skin into crackling.
  5. Rest the roast, then strain the pan juices into a gravy and slice the pork thick.

Notes

Bumping the heat at the end is the secret to crispy crackling skin.