German-style Roast Pork with Beer Gravy

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder 1.5 kg (3.3 lbs) pork shoulder
• 2 tablespoons caraway seeds 2 tablespoons caraway seeds
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• Salt and pepper to taste Salt and pepper to taste
• 500 ml (2 cups) dark beer 500 ml (2 cups) dark beer
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the caraway seeds, minced garlic, Dijon mustard, salt, and pepper.
3. 3.
   Rub the pork shoulder with the spice mixture, ensuring it is evenly coated.
4. 4.
   Place the pork shoulder in a roasting pan and pour in the beer and beef broth.
5. 5.
   Cover the roasting pan with foil and roast in the preheated oven for 3 hours.
6. 6.
   Remove the foil and increase the oven temperature to 220°C (430°F). Roast for an additional 30 minutes or until the pork has a crispy golden crust.
7. 7.
   Transfer the pork to a cutting board and let it rest for 10 minutes before slicing.
8. 8.
   While the pork is resting, prepare the gravy. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned.
9. 9.
   Gradually whisk in the pan juices from the roasting pan, making sure there are no lumps.
10. 10.
    Simmer the gravy for 5-10 minutes until thickened, then season with salt and pepper to taste.
11. 11.
    Slice the pork and serve with the beer gravy.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled pork shoulder for maximum flavor and tenderness.
• Caraway seeds — Toasting the caraway seeds before using them will enhance their aroma and flavor.

Tips & Tricks

• For a richer flavor, marinate the pork shoulder overnight in the refrigerator.
• If you prefer a thicker gravy, you can add a cornstarch slurry to the sauce and simmer until desired consistency is reached.
• Serve the roast pork with traditional German sides like sauerkraut, potato dumplings, or spaetzle.

Serving advice

Serve the German-style Roast Pork with Beer Gravy as the centerpiece of a hearty meal. Accompany it with sides such as sauerkraut, potato dumplings, and a fresh green salad.

Presentation advice

Present the sliced roast pork on a platter, drizzled with the beer gravy. Garnish with fresh herbs such as parsley or thyme for an added touch of color.