Spanferkelbraten

Ingredients

• 2 kgsuckling pig shoulder roast — skin scored
• 2onions
• 500 mlbeer
• 1 tspcaraway seeds
• 4 clovesgarlic
• to tastecoarse sea salt

Method

1. Begin by preparing the suckling pig shoulder roast, weighing 2 kg, by patting it dry with paper towels. Generously season the meat with coarse sea salt, ensuring an even coating on all sides. Crush 4 cloves of garlic and rub them into the meat along with 1 teaspoon of caraway seeds. Allow the seasoned meat to rest in the refrigerator for at least 2 hours, or preferably overnight, to let the flavors penetrate deeply.
2. Preheat your oven to 180°C (356°F). In a large, heavy-bottomed roasting pan, heat a few tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, carefully place the seasoned roast into the pan. Brown the meat on all sides, turning occasionally, until it develops a deep, golden-brown crust. This should take about 10 minutes per side, and it will help lock in the juices and flavor.
3. While the meat is browning, peel and slice 2 onions into thick rings. Once the meat is browned, remove it from the pan and set it aside. Add the onion slices to the pan, stirring them in the remaining butter and meat drippings until they soften and begin to caramelize, which should take about 5 minutes. This step enhances the flavor of the dish by adding a sweet, savory base.
4. Return the browned roast to the pan, placing it on top of the caramelized onions. Pour 500 ml of beer over the meat, ensuring that the liquid comes about halfway up the sides of the roast. The beer will add a rich, malty flavor to the dish and help tenderize the meat during cooking.
5. Cover the roasting pan with a lid or aluminum foil, and transfer it to the preheated oven. Allow the roast to braise for approximately 2 to 3 hours, or until the meat is fork-tender. Check occasionally to ensure the liquid level is maintained, adding a bit more beer or water if necessary. The meat is done when it easily pulls apart with a fork and has a rich, aromatic scent.
6. Once the roast is tender, carefully remove it from the oven and transfer the meat to a serving platter. Skim any excess fat from the surface of the cooking liquid, then taste the sauce and adjust the seasoning with additional salt if needed. Serve the Spanferkelbraten with traditional sides such as potatoes, Spätzle, or crusty bread, allowing the sauce to be generously spooned over each serving.