Oktoberfest: Crispy Bavarian Pork Roast with Beer Sauce ✪ MyGerman.Recipes

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs reduce fat content while pork loin is often less expensive.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple juice

Non-alcoholic beer maintains flavor without alcohol; apple juice adds sweetness.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and water with bouillon is budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less costly.

In a large pot, bring about 1 inch of water to a boil.

Put the pork into the water, skin side down, and simmer for 20 minutes.

Dice the celery, carrots, and onion into equal sizes.

Remove the roast from the pot and let it cool slightly.

Heat oil in a large pot, sauté the vegetables, then add garlic and tomato paste, roasting for half a minute.

Pour in the broth and beer, simmering while preparing the meat.

Preheat the oven to 80°C (175°F).

Cut the skin and fat of the roast (not into the meat).

Roast the meat at low temperature until the center reaches almost 60°C (140°F).

Remove the vegetables and liquid, then increase the oven temperature to 240°C (465°F) for about 20 minutes to crisp the skin.

Cooking Techniques

Equipment Needed

Spice Level: