Beer-Braised Pork Shoulder Roast With Crackle

8 servings
4 hr 5 min

This beautiful slow-roasted pork shoulder yields juicy, fork-tender meat and crispy skin. Not only is it delicious, but it also requires only three simple ingredients - meat, salt, and beer.

Believe it or not, this flavor-packed pork roast might just be our easiest recipe yet. It even beats our easy honey-mustard pork roast.

I'm so excited about this dish because it is seriously the best roast I've ever made. One of Serbian Christmas traditions is certainly a whole pork roast, but not everyone has the opportunity to roast a pig on a spit.

With this recipe, you'll get the same results. It is easy to make, and it looks impressive when brought out on its platter.

You can also prepare most of it ahead of time, making for less stress when your friends come over! Who doesn't love that?

Why it Works

  • Abundant: Pork roasts are always crowd-pleasers.
  • Simple: This recipe has just three ingredients but delivers big on flavor! You'll find yourself coming back for seconds (and thirds).
  • No-fuss prep: A delicious Sunday dinner is just a few simple steps away. No waiting hours for the meat to marinate!
  • Versatile: It tastes delicious, either warm or cold.

Beer-Braised pork shoulder isn't just your average Sunday dinner either; this recipe is perfect for holidays or entertaining guests at home! We love this pork roast equally for Thanksgiving, Christmas, and Easter.

The beer seeps into every bite and makes for a fantastic flavor. Add to that some perfectly crispy skin, and you have a winner!

What better way than getting together over some good old-fashioned Balkan-style cooking?

How Much Pork Roast Per Person?

Cookbooks often recommend serving around 4 ounces of cooked pork shoulder roast per person. That's a lot less than other meats, but that should still do the trick for an average-sized household!

So if you have one 3 lb roast then it will serve 8 to 12 people depending on how much fat is present in your piggy jiggling around outside its skin.

Beer-Braised Pork Shoulder Roast With Crackle
Recipe details
  • 8  servings
  • Prep time: 5 Minutes Cook time: 4 Hours Total time: 4 hr 5 min
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  • ▢ 4-5 pounds pork shoulder with skin on
  • ▢ 1 tablespoon sea salt
  • ▢ 1 cup light beer

Preheat oven to 480 degrees Fahrenheit.
Pat the roast dry. With a sharp knife, score ½-inch wide strips through skin and fat, but be careful not to cut into the meat.
Rub the pork generously with salt all over, adding it also into the slits. Place the pork on a wire rack into a roaster with skin-side up.
Add water to the bottom of the pan. Place the pan into the oven and lower the heat to 350 F.
Bake until skin is crispy and golden in color, about four hours, or until the meat reaches an internal temperature of 180 F to 190 F.
Pour beer over the roast. Bake 5 minutes longer.
Take the roast out of the oven and let it rest for 15-30 minutes before slicing.
  • If you plan ahead and have time, refrigerate the salted meat overnight.
  • Don't forget to take your pork roast out of the fridge and let it sit at room temperature for 30 minutes or so before you are ready to cook.
  • If your pork roast has a thick layer of fat on the outside, cut all but a thin layer away.
  • If the piece of meat you are roasting is not the same thickness at both ends, put a slightly crumpled foil on the thinner end so that both ends are the same height (this way, the skin bakes evenly).
  • Bake on low heat (between 320-350 degrees Fahrenheit, depending on the strength of your oven), 30 minutes per pound.
  • Be patient! Never increase the heat to speed up the process. It will burn the meat on the outside, and inside will be tough and undercooked. The slow roasting will yield tender pork.
  • During baking, make sure that the water does not evaporate. If this happens, add a little more.
  • After you add beer, bake for no longer than 5-10 minutes; otherwise, the beer will turn the meat bitter.
  • It is important to let the meat rest for at least 15 minutes before slicing.
  • Find additional ingredient tips and FAQs in the original post on the blog.
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