Oktoberfest Pork Roast
Celebrate the flavors of fall and German tradition with this succulent Oktoberfest Pork Roast, a hearty dish that's slow-cooked to perfection. Featuring a tender, golden-brown boneless pork shoulder braised in a flavorful blend of German-style beer, fresh thyme, rosemary, and a tangy sauce made with apple cider vinegar and whole grain mustard, this recipe is a true crowd-pleaser. Sweet Granny Smith apples and caramelized onions lend a deliciously balanced sweetness to the dish, while earthy spices like paprika and caraway seeds add depth and authenticity. Perfect for pairing with warm pretzels, sauerkraut, or creamy mashed potatoes, this comforting recipe is an ideal centerpiece for any Oktoberfest celebration or cozy family gathering. With its rich aroma and melt-in-your-mouth texture, this pork roast will transport your taste buds straight to Munich!
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Recipe Information
Ingredients
- 3 lbs boneless pork shoulder
- 2 medium yellow onion
- 2 medium granny smith apple
- 4 large garlic cloves
- 2 cups German-style beer (lager or Märzen)
- 2 tbsp apple cider vinegar
- 2 tbsp whole grain mustard
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp caraway seeds
- 1 tsp ground black pepper
- 2 tsp sea salt
- 2 tbsp vegetable oil
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder dry with paper towels and rub it with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. Set aside.
Peel and thinly slice the onions. Core and thinly slice the apples. Mince the garlic cloves. Set these aside.
Heat the vegetable oil in a large Dutch oven or oven-safe roasting pot over medium-high heat. Sear the pork shoulder on all sides until it’s golden brown, about 3-4 minutes per side. Remove the pork and set it aside.
In the same pot, reduce the heat to medium and add the sliced onions. Sauté for 5 minutes until softened and slightly caramelized.
Add the sliced apples and minced garlic to the onions. Cook for 2 minutes, stirring occasionally.
Deglaze the pot by pouring in the German-style beer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the apple cider vinegar, whole grain mustard, brown sugar, paprika, caraway seeds, and the remaining sea salt and black pepper.
Return the seared pork shoulder to the pot. Scatter fresh thyme and rosemary sprigs around the roast.
Cover the pot with its lid and transfer it to the preheated oven. Roast for about 3 hours, or until the pork is tender and can be easily shredded with a fork.
After 2.5 hours, check the roast. If the liquid has reduced too much, add a little more beer or water to prevent it from drying out.
Once cooked, remove the pork roast from the pot and let it rest for 10 minutes before slicing or shredding.
Serve the pork with the cooked apples, onions, and a ladle of the flavorful beer-based pan sauce. Pair with warm pretzels, sauerkraut, or mashed potatoes for the perfect Oktoberfest meal.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
