German Inspired Crispy Pork Shoulder Roast, Potato Dumplings, Asparagus, Thanksgiving, Holidays.

Hey there and welcome back! We're celebrating fall and Thanksgiving with an alternative to Turkey this year. Our German Inspired Crispy Pork Shoulder Roast is a delicious way to change things up, yet still keep that holiday flavor going! With luscious potato dumplings and asparagus spears, I didn't miss the Turkey!
Please let us know what you think and thanks for watching!
~TWL

German Inspired Crispy Pork Shoulder Roast

Ingredients:
· 1 Pork shoulder roast (roughly 8-10 lbs)
· 1-2 large onions, chopped
· 3 ribs celery, cut into 3-inch sections
· 3 carrots, peeled and cut into 3-inch sections
· 2-3 green onions, cut into 3-inch sections
· 1 ½ bulbs of garlic, peeled
· 1 Sixteen oz. bottle of pale ale or pilsner (No regular ale or dark beer)
· water to cover pork roasted
· 1 teaspoon black peppercorns
· 3-5 bay leaves · 1/4 teaspoon caraway seeds
· 5 whole cloves
· 2 cups of chicken stock (or pork water from the pot in cooking instructions) · 1 tablespoon kosher salt
· 2 tbsp white vinegar · 3 tablespoons cornstarch dissolved in 3 tablespoons water , or more as needed to thicken gravy to desired consistency

Instructions:
Using a sharp paring knife, clean and scrape pig skin of hair. Make sure to clean outer skin thoroughly. Then take bamboo skewers, knife, or meat tenderizer and poke fine holes into the skin of the pork. This will give the pork a crispy skin when roasting in the oven. You can also do this after the pork has been boiled in a pot. Make 10-12 holes in the pork and insert the garlic cloves into the holes. Any leftover garlic will be used when boiling the roast.

Using a large enough pot, place pork in the pan and pour water to only cover the top of the pork. Add black peppercorns, bay leaves, caraway seeds, cloves, kosher salt, fennel, and green onions. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot. Cook the pork shoulder for 90 minutes, occasionally skimming off the foam that rises to the top.

While the pork roast is cooking in the pot, cut your remaining garlic, carrots, onions, and celery and place them at the bottom of a roasting pan. This will keep the pork from sticking to the bottom. If your pan has a rack, still do this step. The vegetable rendering, broth, and beer will make a gravy.

After 90 minutes carefully remove the pork shoulder and place it into the roast pan with the vegetables. Pour your beer and broth into the pan. Sprinkle a little salt all over the skin

(optional). Be sure to start your oven and set it for 400 degrees. Place your pork in the oven at that temperature for 30 minutes then reduce the heat to 350 degrees. You will continue to cook the roast for about 2 hours. About an hour and a half into cooking the roast, take it out and brush the skin with vinegar. This will help to make the skin crispier. Total time in the oven should be 2 ½ hours.

Beer Gravy:
Strain the cooking liquid from the roasting pan through a sieve. You should have up to 2-3 cups of drippings. Pour the drippings into a sauce pan. If it has a strong beer taste, you can dilute it with some chicken stock. Bring the drippings to a boil. In a separate bowl, add a ¼ cup of cold water and stir in 3 tbsp of corn starch. Once it is dissolved, slowly add the corn starch liquid to your sauce pan while stirring. The drippings will thicken to a gravy. If it is too thick, add more broth. If it is not thick enough add repeat the corn starch step. Add salt and pepper to taste.

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