Get ready to embark on a culinary journey that will transport you straight to the heart of Germany with this mouthwatering Cerdo Laqueado a la Manzana con Salsa de Cerveza y Servietten Knodel! Imagine tender, glossy pork shoulder infused with the rich flavors of beer and apples, creating a dish so irresistible that it will have your dinner guests begging for seconds. This isn't just a recipe; it's a gastronomic experience that combines traditional German cooking techniques with an unexpected twist of flavor complexity.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: German
Serves: 8 servings
Ingredients
- 1 whole pork shoulder (about 5 lbs)
- 2 apples, sliced
- 1 cup beer
- 2 tbsp brown sugar
- 1 tbsp mustard
- Salt and pepper to taste
- 4 Servietten Knödel (bread dumplings)
Instructions
- Remove pork shoulder from refrigerator 1 hour before cooking to reach room temperature. Pat dry thoroughly with paper towels and season generously with salt and pepper on all sides.
- Preheat oven to 325°F (165°C). Select a large Dutch oven or heavy roasting pan with a tight-fitting lid.
- Sear the pork shoulder in hot oil over high heat until golden brown on all sides, approximately 3-4 minutes per side, creating a rich caramelized exterior.
- In a separate bowl, whisk together beer, brown sugar, and mustard to create a glazing liquid. Pour mixture over the seared pork shoulder.
- Arrange sliced apples around the meat in the roasting pan. Cover tightly with lid or aluminum foil to ensure moisture retention.
- Slow roast in the preheated oven for approximately 3 hours, basting the meat every 45 minutes with pan juices to maintain moisture and enhance flavor.
- During the last 30 minutes of cooking, remove lid and increase oven temperature to 375°F to create a glossy, lacquered exterior.
- Remove from oven and let rest for 20 minutes before slicing. Serve with prepared Servietten Knödel and pan drippings.
- For Servietten Knödel, steam bread dumplings according to traditional German preparation methods, serving alongside the glazed pork.
Tips
- Temperature is Key: Always let your pork shoulder come to room temperature before cooking to ensure even roasting.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the meat, guaranteeing a beautiful golden-brown crust.
- Basting Magic: Regular basting every 45 minutes keeps the meat incredibly moist and develops deep, rich flavors.
- Low and Slow Wins: Maintain a consistent low temperature for the first
- 5 hours to break down tough muscle fibers.
- Final Glaze Technique: The last 30 minutes at a higher temperature creates that stunning lacquered exterior.
- Resting is Crucial: Allow the meat to rest for at least 20 minutes after cooking to redistribute juices and ensure maximum tenderness.
- Beer Selection Matters: Choose a German-style beer like a Märzen or Dunkel for authentic flavor depth.
Nutrition Facts
Calories: 739kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
