Entree: Austria – Salzburg & Alpine Austria – Schweinsbraten (Roast pork with crackling and a savory pan gravy)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 20 min

Total 3 hrs 50 min

Ingredients

- 4 lb (1.8 kg) pork shoulder with rind, bone-in
- 2 tsp (10 ml) coarse salt for the meat
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 2 tsp (10 ml) cracked black pepper
- 1 tbsp (15 ml) caraway seeds, lightly crushed
- 6 cloves (approx. 30 g) garlic, crushed
- 2 large (about 14 oz / 400 g) onions, halved and thickly sliced
- 1 cup (240 ml) dark beer or dry white wine
- 1 cup (240 ml) beef or pork stock
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
- 2 tbsp (16 g) all-purpose flour for gravy
- 2 tbsp (30 ml) cold water for slurry (if preferred)
- Additional coarse salt for scoring the rind and seasoning to taste

Instructions

1. Preheat oven to 500°F (260°C). Using a very sharp knife, score the rind in parallel lines about 1/2 inch (1.3 cm) apart without cutting into the meat; rub the rind thoroughly with coarse salt to draw out moisture and help crisping. Pat the meat side dry and rub with 2 tsp (10 ml) coarse salt, cracked pepper, crushed caraway seeds, and crushed garlic.
2. In a large roasting pan, heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) butter over medium-high heat on the stovetop. Sear the pork shoulder rind-side down briefly to tighten the rind, then transfer rind-side up to a rack set in the roasting pan. Scatter the sliced onions, bay leaves, and thyme around the roast.
3. Pour 1 cup (240 ml) beer or wine and 1 cup (240 ml) stock into the pan (not over the rind) and place the roast in the oven. Roast at 500°F (260°C) for 20–30 minutes until the rind begins to blister and crackle, then reduce the oven temperature to 325°F (160°C).
4. Continue roasting at 325°F (160°C) for about 2–2.5 hours (approx. 30–35 minutes per pound) or until an instant-read thermometer reaches about 150°F–155°F (65°C–68°C) in the thickest part. Baste occasionally with pan juices; add a splash of stock or beer if the pan becomes dry.
5. Remove the roast to a cutting board and tent loosely with foil; let rest for 15–20 minutes. While it rests, strain pan juices into a saucepan, skim off excess fat, and bring to a simmer.
6. To make gravy, whisk 2 tbsp (16 g) flour into the hot pan juices off the heat to form a smooth paste, then return to medium heat and whisk until thickened and glossy. If preferred, mix 2 tbsp (30 ml) cold water with 2 tbsp (16 g) flour to make a slurry and whisk into simmering juices until thickened. Adjust seasoning with salt and pepper.
7. Carve the pork into slices, serve with crackling on top, and spoon the warm gravy and pan-roasted onions over the meat.