Ingredients with Measurements:
- 1.5 kg pork shoulder
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 tbsp caraway seeds
- 2 tbsp smoked paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 500 ml beef broth
- 500 ml beer
- 2 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 160°C.
2. In a small bowl, mix together the caraway seeds, smoked paprika, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder.
4. Heat the olive oil in a roasting pan over medium-high heat.
5. Add the chopped onions and minced garlic to the pan and cook until softened.
6. Add the seasoned pork shoulder to the pan and sear on all sides until browned.
7. Pour the beef broth and beer into the pan.
8. Cover the pan with foil and place it in the oven.
9. Roast the pork for 3-4 hours or until the internal temperature reaches 70°C.
10. Remove the foil from the pan and increase the oven temperature to 220°C.
11. Roast the pork for an additional 20-30 minutes or until the skin is crispy and golden brown.
12. Remove the pork from the oven and let it rest for 10-15 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 4-5 hours
Temperature:
Oven temperature: 160°C (for roasting) and 220°C (for crisping)
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 7g
Protein: 50g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork belly.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Beer can be substituted with apple cider or white wine.
Variations:
- Add sliced apples or sauerkraut to the roasting pan for a sweeter or tangier flavor.
- Use different spices such as thyme, rosemary, or sage for a different flavor profile.
Tips and tricks:
- Make sure to sear the pork shoulder on all sides to create a flavorful crust.
- Use a meat thermometer to ensure that the internal temperature of the pork reaches 70°C.
- Let the pork rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the oven at 180°C for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sliced pork on a platter with roasted vegetables and potatoes.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
Roasted potatoes, braised red cabbage, or green beans.
Troubleshooting advice:
If the skin is not crispy enough, place the pork under the broiler for a few minutes.
Food safety advice:
Make sure to cook the pork to an internal temperature of 70°C to ensure that it is safe to eat.
Food history:
Schlesische Krustenbraten is a traditional German dish from the Silesia region, which is now part of Poland.
Flavor profiles:
The pork is seasoned with caraway seeds, smoked paprika, salt, and black pepper, which creates a savory and slightly spicy flavor.
Serving suggestions:
Serve the sliced pork with a dollop of mustard or horseradish sauce.
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Region: German