German Roast Pork with Caramelized Onions and Beer Gravy

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A classic Bavarian Sunday dinner, this slow-roasted pork shoulder is marinated overnight in vinegar, caraway, and juniper, then braised until fork-tender and finished with a deep, malty dark-beer pan gravy. Serve with potato dumplings, spaetzle, or crusty bread to soak up every drop of the rich sauce.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 4 gSugar
• 40 gProtein
• 540 mgSodium
• 780 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 155 mcgVitamin A

Ingredients

For the pork and marinade

• 1 (3 lb) boneless pork shoulder roast, tied
• 1 large yellow onion, sliced
• 4 cloves garlic, smashed
• 1/4 cup apple cider vinegar
• 1 cup dark beer (such as dunkel)
• 2 tbsp whole-grain mustard
• 1 tbsp caraway seeds
• 1 tsp juniper berries, lightly crushed
• 2 bay leaves
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil

For roasting and gravy

• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 1 large onion, quartered
• 1 cup beef broth
• 1 cup dark beer
• 2 tbsp all-purpose flour
• 1 tbsp butter
• 1 tsp honey

Directions

1. The night before, combine the sliced onion, garlic, vinegar, 1 cup beer, mustard, caraway, juniper, bay leaves, salt, and pepper in a large bowl or resealable bag. Add the pork, coat well, cover, and refrigerate 8 to 24 hours, turning once if possible.
2. Remove the pork from the marinade 30 minutes before cooking and pat dry; reserve the marinade. Preheat the oven to 325°F (165°C). Heat the oil in a Dutch oven over medium-high and sear the pork on all sides until deep golden, about 8 minutes total. Transfer to a plate.
3. Add the carrots, celery, and quartered onion to the pot and cook 4 minutes until lightly browned. Pour in the reserved marinade, beer, and beef broth; bring to a simmer and scrape up any browned bits.
4. Return the pork and any juices to the pot, cover tightly, and transfer to the oven. Roast for 2 to 2 1/2 hours, turning the roast once at the halfway mark, until a fork slides easily into the thickest part and the internal temperature reads 195°F (90°C).
5. Transfer the pork to a cutting board, tent loosely with foil, and let rest 15 minutes. Meanwhile, strain the cooking liquid into a saucepan, discarding the solids. Bring to a gentle simmer.
6. Whisk the flour and butter into a smooth paste (beurre manié) and whisk it into the simmering liquid in small bits. Add the honey and cook, whisking, until the gravy thickens and coats the back of a spoon, 3 to 4 minutes. Season to taste with salt and pepper.
7. Slice the pork across the grain into thick slices and arrange on a warm platter. Spoon the caramelized-onion beer gravy generously over the top and serve with potato dumplings, buttered spaetzle, or braised red cabbage.

Cook’s Notes

• For the most tender, pull-apart texture, use pork shoulder with some marbling; a lean loin roast will turn dry at this long cook time.
• Don't skip the overnight marinade — the vinegar and juniper penetrate the meat and are essential for authentic Bavarian flavor.
• If you don't have dark beer, substitute 1 cup of beef broth plus 1 teaspoon of malt vinegar.
• Save a few spoonfuls of the cooked onion-celery mixture to stir back into the gravy for extra body and a deeper, sweeter flavor.
• Leftovers reheat beautifully: shred the pork and simmer briefly in extra gravy for an easy sandwich or potato-topping the next day.

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