Slow Cooker German Beer-Braised Pork Roast
Tender, melt-in-your-mouth pork shoulder infused with German mustard, caraway seeds, onions, and malty beer. Perfect for feeding a crowd, this comforting dish yields succulent meat paired with an aromatic pan gravy.
Ingredients
- •8 lb bone-in or boneless pork butt roast (trimmed of excess surface fat cap to about 1/4 inch)
- •2 tbsp kosher salt
- •1 tbsp coarsely ground black pepper
- •1.5 tbsp caraway seeds (lightly crushed in a mortar or with the back of a knife)
- •3 tbsp German whole grain or spicy brown mustard (Düsseldorf style preferred)
- •2 piece yellow onions (thickly sliced)
- •1 piece Granny Smith or Honeycrisp apple (cored and quartered)
- •6 piece garlic (cloves, smashed)
- •12 oz German Dunkel, Märzen, or amber beer (substitute with low-sodium beef broth and 2 tbsp apple cider vinegar if alcohol-free)
- •1 cup beef or vegetable broth (low-sodium)
- •2 piece bay leaves (dried)
- •6 piece juniper berries (lightly bruised (optional))
- •2 tbsp cornstarch (whisked with 2 tbsp cold water for gravy (optional))
Instructions
- 1.
Scatter the sliced onions, apple quarters, smashed garlic cloves, bay leaves, and bruised juniper berries evenly across the bottom of a 7- to 8-quart slow cooker.
Time: 5 min - 2.
In a small bowl, combine the kosher salt, black pepper, and crushed caraway seeds. Rub the entire pork butt with the German mustard, then coat all sides thoroughly with the spice blend.
Time: 5 min - 3.
Place the seasoned pork roast into the slow cooker directly on top of the bed of onions and apples (fat cap facing up). Pour the German beer and broth around the sides of the roast, being careful not to wash off the mustard-spice crust on top.
Time: 3 min - 4.
Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours) until the pork is fork-tender and registers an internal temperature of at least 195°F to 203°F (90°C to 95°C).
Time: 480 min - 5.
Carefully transfer the cooked roast to a cutting board or carving platter, tent loosely with foil, and let rest for 15 minutes. Discard the bay leaves and juniper berries.
Time: 15 min - 6.
Skim off excess surface fat from the cooking liquid. For a rich gravy, strain the remaining juices into a saucepan over medium-high heat, whisk in the cornstarch slurry, and simmer for 3 to 5 minutes until thickened.
Time: 5 min - 7.
Carve or pull the pork roast into hearty chunks or slices. Serve warm with the warm beer-onion gravy spooned generously over top.
Time: 5 min
Tips
- 💡If your 8-lb roast is too large to fit comfortably under the slow cooker lid, slice it in half across the grain before seasoning and nestle the two pieces side-by-side.
- 💡Serve this traditional feast alongside braised red cabbage (Rotkohl), warm sauerkraut, and potato dumplings (Knödel) or boiled buttery baby potatoes.
- 💡For crispier edges, place the rested, shredded, or sliced pork on a baking sheet and broil under high heat for 3–5 minutes right before serving.
Recipe from TheCookbook.ai
Created by Anonymous