Altbayerischer Schweinebraten (Bavarian Pork Roast)

• •2 lb Pork Shoulder Roast (bone-in)
• •1 bottle Dark Beer (Ayinger Jahrhundertbier or similar)
• •2 piece Onion (roughly chopped)
• •2 piece Carrots (roughly chopped)
• •2 stalk Celery (roughly chopped)
• •4 clove Garlic (minced)
• •4 sprig Fresh Thyme
• •2 sprig Fresh Rosemary
• •2 piece Bay Leaves
• •2 tbsp Mustard (German-style)
• •2 tbsp Vegetable Oil
• •2 cup Pork Broth
• •2 tbsp All-Purpose Flour
• •to taste Salt
• •to taste Black Pepper
• •1.5 lb Potatoes (for Kartoffelknödel, peeled and cooked)
• •1 cup Potato Starch (for Kartoffelknödel)
• •1 piece Egg (for Kartoffelknödel)
• •1 tsp Nutmeg (for Kartoffelknödel, grated)
• •4 cup Bread (for Semmelknödel, cubed and dried)
• •1 cup Milk (for Semmelknödel, warm)
• •1 piece Onion (for Semmelknödel, finely chopped and sautéed in butter)
• •2 tbsp Parsley (for Semmelknödel, chopped)
• •2 piece Egg (for Semmelknödel)
• •2 tbsp Butter (for Semmelknödel)

Instructions

1. 1

   Prepare the Marinade: In a large bowl, combine the dark beer, chopped onions, carrots, celery, minced garlic, thyme, rosemary, bay leaves, mustard, salt, and pepper.

2. 2

   Marinate the Pork: Place the pork shoulder roast in the marinade, ensuring it's fully submerged. Cover and refrigerate for at least 24 hours, turning occasionally.

3. 3

   Preheat Oven: Preheat your oven to 325°F (160°C).

4. 4

   Sear the Pork: Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade. Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork on all sides until golden brown.

5. 5

   Braise the Pork: Remove the pork from the pot. Add the reserved marinade to the pot and bring to a simmer, scraping up any browned bits from the bottom. Place the pork back in the pot, add pork broth, and bring to a simmer. Cover the pot and transfer it to the preheated oven.

6. 6

   Bake: Bake for 2.5-3 hours, or until the pork is very tender and easily pulls apart with a fork. Baste the pork with the braising liquid every 30 minutes.

7. 7

   Crisp the Crust: Increase the oven temperature to 450°F (232°C). Remove the lid from the pot and continue to roast for another 15-20 minutes, or until the crust is crispy and golden brown. Watch carefully to prevent burning.

8. 8

   Make the Sauce: Remove the pork from the pot and set aside to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan. Skim off any excess fat. In a small bowl, whisk together the all-purpose flour with a little cold water to form a slurry. Bring the strained braising liquid to a simmer over medium heat. Whisk in the flour slurry and cook, stirring constantly, until the sauce has thickened to your desired consistency. Season with salt and pepper to taste.

9. 9

   Prepare Kartoffelknödel (Potato Dumplings): While the pork is baking, mash the cooked potatoes thoroughly. Mix in potato starch, egg, and nutmeg. Season with salt. Form the mixture into dumplings. Bring a large pot of salted water to a simmer. Gently drop the dumplings into the simmering water and cook for about 20-25 minutes, or until they float to the surface and are cooked through.

10. 10

    Prepare Semmelknödel (Bread Dumplings): In a large bowl, soak the dried bread cubes in warm milk for about 15 minutes. Sauté finely chopped onion in butter until softened. Add the sautéed onion, chopped parsley, and eggs to the soaked bread. Season with salt and pepper. Mix well. Form the mixture into dumplings. Wrap each dumpling in cheesecloth or place in a heat-proof bag. Steam over simmering water for about 25-30 minutes, or until firm.

11. 11

    Serve: Slice the pork roast and serve with the Ayinger Jahrhundertbier sauce, Kartoffelknödel, and Semmelknödel. Garnish with fresh herbs, if desired.

Chef's Tips

• 💡For an extra crispy crust, you can broil the pork for the last few minutes of cooking, but watch it carefully to prevent burning.
• 💡If the sauce is too thin, you can thicken it further with a cornstarch slurry.
• 💡Make the potato and bread dumplings ahead of time and reheat them before serving.
• 💡Serve with red cabbage for a complete Bavarian meal.