Juicy Bavarian-Style Pork Roast with Crispy Crackling

Instructions

1. 11

   Preheat your oven to 325°F (160°C). Score the pork skin in a diamond pattern, being careful not to cut into the meat. Pat the roast dry thoroughly with paper towels.

2. 22

   In a small bowl, mix the salt, black pepper, caraway seeds, sweet paprika, and minced garlic to create a spice rub. Rub this mixture generously all over the pork roast, making sure to get some into the scored skin.

3. 33

   Place the onions, carrots, and celery in the bottom of a roasting pan. This will create a aromatic bed for the roast and flavor the gravy.

4. 44

   Place the seasoned pork roast, skin side up, on top of the vegetables in the roasting pan. Pour the dark beer and beef broth into the pan around the roast (not over the skin).

5. 55

   Roast for 2.5 to 3 hours, or until the internal temperature of the pork reaches 160°F (71°C). Baste the roast occasionally with the pan juices.

6. 66

   Once the internal temperature is reached, increase the oven temperature to 400°F (200°C) and roast for another 20-30 minutes, or until the skin is puffed up and crispy. Keep a close eye on it to prevent burning.

7. 77

   Remove the roast from the oven and let it rest on a cutting board, covered loosely with foil, for at least 15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy roast.

8. 88

   While the roast is resting, prepare the gravy: Skim off any excess fat from the pan juices. Strain the pan juices into a saucepan, pressing down on the vegetables to extract all their flavor. Bring to a simmer.

9. 99

   Stir in the mustard. If you prefer a thicker gravy, whisk in 1 tablespoon of flour mixed with a little cold water to create a slurry, then add to the simmering gravy and cook until thickened. Season with additional salt and pepper to taste.

10. 1010

    Slice the pork roast against the grain and serve with the homemade gravy and your favorite side dishes, such as potato dumplings or sauerkraut.