Bavarian Pork Roast with Beer Sauce

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Crispy Bavarian Roast Pork - Juicy, Tender & Flavorful!

Cook Time3

Total Time3

Course: Main Course

Cuisine: Bavarian, German

Keyword: Bavarian Cuisine, Pork, Pork Roast

Servings: people

Calories: 418kcal

Get Recipe Ingredients

Preheat your oven to 350°F (175°C).
Season the pork shoulder roast with coarse salt and freshly ground black pepper.
3-4 lbs. Pork Roast, 1 tbsp. Coarse Salt, 1 tbsp. Black Pepper
In a large, oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat.
2 tbsp. Vegetable Oil
Sear the pork roast on all sides until it forms a nice golden-brown crust. This should take about 5-7 minutes per side.
Remove the roast from the skillet and set aside.

In the same skillet, add the chopped onions and cook until they are softened and golden brown, about 5-7 minutes.
2 large Onions
Pour in the dark German beer and beef broth, stirring well to deglaze the pan.
1 cup Dark German Beer, 2 cups Beef Broth
Add the caraway seeds and dried marjoram, stirring to combine.
1 tbsp. Caraway Seeds, 1 tbsp. Dried Marjoram
Return the seared pork roast to the skillet, ensuring it is nestled in the sauce.
Place the skillet or Dutch oven in the preheated oven and roast for 2-2.5 hours, or until the pork is tender and the internal temperature reaches 145°F (63°C).

Remove the roast from the skillet and let it rest on a cutting board, tented with foil, for about 10 minutes.
While the roast rests, place the skillet with the sauce on the stovetop over medium heat.
In a small bowl, whisk together the all-purpose flour and cold water until smooth.
2 tbsp. All-Purpose Flour, 2 tbsp. Cold Water
Slowly whisk the flour mixture into the simmering sauce, cooking for 3-4 minutes or until the
Salt & Pepper