Bavarian crispy pork roast with dark-beer gravy

About this recipe

Bavarian crispy pork roast, known as Krustenbraten, is a much-loved dish in southern German and Austrian tavern cooking. A piece of pork shoulder with an intact layer of rind is especially suitable: its fat and connective tissue keep the meat succulent during slow roasting. Scoring the rind without cutting into the meat, rubbing it with salt and keeping it above the cooking liquid help develop crunchy crackling. The skin is finished with a brief burst of high oven heat, while a meat thermometer helps protect the juicy interior. For the optional gravy, browned root vegetables, vegetable stock and dark beer provide a deep, malty flavour. This roast works well as a weekend family meal or festive main course. Classic accompaniments include homemade potato dumplings and gently braised apple red cabbage; both can be selected separately.