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!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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.

Step 3

Peel and thinly slice the onions. Core and thinly slice the apples. Mince the garlic cloves. Set these aside.

Step 4

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.

Step 5

In the same pot, reduce the heat to medium and add the sliced onions. Sauté for 5 minutes until softened and slightly caramelized.

Step 6

Add the sliced apples and minced garlic to the onions. Cook for 2 minutes, stirring occasionally.

Step 7

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.

Step 8

Stir in the apple cider vinegar, whole grain mustard, brown sugar, paprika, caraway seeds, and the remaining sea salt and black pepper.

Step 9

Return the seared pork shoulder to the pot. Scatter fresh thyme and rosemary sprigs around the roast.

Step 10

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.

Step 11

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.

Step 12

Once cooked, remove the pork roast from the pot and let it rest for 10 minutes before slicing or shredding.

Step 13

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

Serving size	2561.9 grams (2561.9g)

Amount per serving	% Daily Value*
Calories	4267

Total Fat 302.80g	388%
Saturated Fat 99.30g	497%
Polyunsaturated Fat 16.80g
Cholesterol 1089mg	363%
Sodium 665645mg	28941%
Total Carbohydrate 110.40g	40%
Dietary Fiber 15.50g	55%
Total Sugars 56.50g
Protein 253.50g	507%

Vitamin D 0IU	0%
Calcium 322mg	25%
Iron 19mg	103%
Potassium 4916mg	105%

*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.

Source of Calories

Fat: 65.2%

Protein: 24.3%

Carbs: 10.6%