Entree: Germany – Lower Saxony – Braunschweiger Mummebraten (Traditional Braunschweig roast pork glazed and braised with Mumme malt extract and regional spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 10 min

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, trimmed
- 1 tbsp (15 ml) vegetable oil
- 4 oz (115 g) smoked bacon or pancetta, diced
- 2 large onions, coarsely chopped
- 3 cloves garlic, smashed
- 1 cup (240 ml) dark beer (brau or porter)
- 3 tbsp (45 ml) Mumme (Braunschweiger malt extract) or 3 tbsp (45 ml) dark malt syrup
- 2 tbsp (30 g) brown sugar
- 2 tbsp (30 ml) Dijon mustard
- 2 bay leaves
- 1 tsp (5 g) caraway seeds, lightly crushed
- 4 whole allspice berries
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) low-sodium beef or pork stock
- 2 tbsp (30 g) cold unsalted butter (for finishing sauce)
- 2 tbsp (15 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork shoulder dry and season all over with salt and pepper.
2. In a large heavy Dutch oven over medium-high heat, add vegetable oil. Sear the pork on all sides until deeply browned, about 3–4 minutes per side. Transfer pork to a plate.
3. Add diced bacon to the pot and cook until rendered and beginning to crisp. Add chopped onions and cook until softened and caramelized, about 8–10 minutes. Add garlic and cook 1 minute.
4. Stir in mustard, Mumme (or malt syrup), brown sugar, caraway seeds, and whole allspice. Cook 1–2 minutes to bloom the spices. Pour in dark beer and scrape up browned bits from the bottom of the pot.
5. Return the pork to the pot, add bay leaves and enough stock to come about one-third up the meat. Bring to a simmer, cover, and transfer to the oven.
6. Roast 2 to 2 1/2 hours, basting occasionally with pan juices, until meat is fork-tender and internal temperature reaches about 185°F (85°C) for tender pulled slices.
7. Remove pork to a cutting board and tent with foil to rest 15 minutes. Skim excess fat from the braising liquid and strain or leave solids for flavor.
8. Place the pot with pan juices on the stovetop over medium heat. Reduce if needed, then whisk in cold butter to create a glossy gravy. Adjust seasoning with salt and pepper.
9. Slice the pork shoulder or pull into large slices, spoon gravy over, and garnish with chopped parsley. Serve with boiled or roasted potatoes and braised red cabbage for a traditional Lower Saxony meal.