Schweinebraten (German Pork Roast)

Ingredients

• 4 lbs Pork shoulder roast
• 2 tbsp Caraway seeds
• 4 cloves Garlic, minced
• 1 Onion, chopped
• 2 cups Beef broth
• 1 cup Dark beer (optional)
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Vegetable oil

Instructions

1. 1Preheat your oven to 325°F (160°C). Score the skin of the 4 lbs Pork shoulder roast in a crosshatch pattern, making cuts about 1/2-inch deep and 1-inch apart. Rub the entire roast with the 2 tbsp Caraway seeds, the 4 cloves minced Garlic, the 1.5 tsp Salt, and the 0.5 tsp Black pepper, pressing the seasonings into the scored skin and meat.
2. 2Heat the 2 tbsp Vegetable oil in a large Dutch oven or a heavy-bottomed pot (at least 6-quart capacity) over medium-high heat until it shimmers. Carefully place the seasoned pork roast into the hot oil and sear it on all sides for 3-5 minutes per side, until deeply browned. Remove the browned roast from the pot and set it aside on a plate.
3. 3Add the 1 chopped Onion to the same pot and cook over medium heat for 5-7 minutes, stirring occasionally, until it has softened and become translucent. Pour in the 2 cups Beef broth and, if using, the 1 cup Dark beer, then bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot.
4. 4Carefully return the seared pork roast to the pot with the simmering liquid. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Bake for 2.5 to 3 hours, or until the pork is very tender and an instant-read thermometer inserted into the thickest part of the meat (avoiding bone) registers 190-200°F (88-93°C).
5. 5Carefully remove the Dutch oven from the oven. Transfer the cooked pork roast to a cutting board or platter and let it rest for at least 15-20 minutes; this allows the juices to redistribute, ensuring a more tender and flavorful roast.
6. 6While the roast rests, carefully pour the cooking liquid from the pot through a fine-mesh sieve into a separate bowl, discarding the cooked onion. Skim off any excess fat from the surface of the strained liquid using a spoon or a fat separator to create the gravy.
7. 7Slice the rested pork roast into thick pieces and serve immediately with the prepared gravy.

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