Perfect Crispy Roast Caraway Pork Roast Recipe

There’s something incredibly satisfying about transforming a humble pork shoulder into a mouthwatering masterpiece. As I prepare to score the skin and rub in those aromatic spices, I’m reminded that sometimes the simplest ingredients—when treated with a little patience and love—create the most unforgettable flavors. Let’s dive into this culinary adventure!

My Perfect Crispy Roast Caraway Pork Roast combines flavors I love: the earthy notes of caraway seeds complement the savory pork shoulder beautifully. This dish is not just flavorful but is also hearty and satisfying.

A touch of kosher salt, freshly ground black pepper, and a hint of garlic make it so. Nutritional value is enhanced by carrots and onions, while the combination of apple cider vinegar and chicken broth ensures that the meat is tender and juicy.

Ingredients

• Pork Shoulder: Rich in protein and flavor; fantastic for roasting.
• Caraway Seeds: Adds aromatic notes; enhances flavor with anise-like profile.
• Garlic: Boosts immune health; offers savory depth and aroma.
• Onion: Sweetens as it cooks; provides vitamin C and antioxidants.
• Carrots: Adds sweetness and color; packed with fiber and beta-carotene.
• Apple Cider Vinegar: Tenderizes meat; introduces acidity and balance.

Ingredient Quantities

• 4 lbs pork shoulder, bone-in and skin-on
• 2 tablespoons caraway seeds
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 large onion, quartered
• 2 medium carrots, cut into chunks
• 2 cups chicken broth
• 2 tablespoons apple cider vinegar

How to Make this

1. Set your oven to preheat at 450 degrees Fahrenheit, which is equivalent to 232 degrees Celsius.

2. Using a sharp knife, score the skin of the pork shoulder in a crosshatch pattern, taking care not to cut into the meat.

3. In a tiny bowl, combine the kosher salt, black pepper, and caraway seeds. Make sure to work the mixture into the scored areas of the pork shoulder as you rub it all over the meat.

4. In a large, ovenproof skillet or roasting pan, heat the olive oil over medium-high heat. Sear the pork shoulder, this time skin-side down, for about 5-7 minutes, or until it is crispy and golden brown. Flip the shoulder over and sear the other side for about 5 minutes.

5. Take the pork out of the pan and set it aside. Put the minced garlic, onion, and carrot into the pan and sauté for about 3 minutes; let them soften and become aromatic.
1. Remove the pork from the pan and set aside.
2. Add minced garlic, onion, and carrot to the pan.

6. Add the chicken broth and apple cider vinegar, and deglaze the pan by stirring while incorporating any browned bits.

7. Put the pork back in the pan, with the skin side up, resting on top of the vegetables.

8. Put the pan into the oven and roast it for half an hour. Then lower the temperature of the oven to 325 degrees Fahrenheit.

9. Keep on roasting the pork for
2.5 to 3 more hours, or until the meat is fork-tender and the skin is crunchy.

10. Let the roast rest for 15-20 minutes before carving. Carve the meat against the grain. Serve with roasted root vegetables and pan juices.

Equipment Needed

1. Oven
2. Sharp knife
3. Small bowl
4. Measuring spoons
5. Large ovenproof skillet or roasting pan
6. Stove or cooktop
7. Tongs or spatula
8. Cutting board
9. Spoon or spatula for stirring
10. Carving knife
11. Meat thermometer
12. Aluminum foil (optional, for resting)

FAQ

• Q: Can I make this recipe without a bone-in pork shoulder?You can use a boneless pork shoulder, but it may be slightly quicker cooking than if you used a pork shoulder with bones.
• Q: What is the purpose of the caraway seeds in the recipe?Caraway seeds give a special, slightly nutty and peppery taste that works with the pork’s richness.
• Q: Is it necessary to use chicken broth, or can I substitute with another liquid?You can replace chicken stock with vegetable stock, water, or even an equal amount of dry white wine. Each of these ingredients brings its own distinctive taste to the party.
• Q: Can this roast be prepared in advance?A: Seasoning the pork and refrigerating it overnight is an excellent way to boost flavor. Let the pork come to room temperature (not too hot, not too cold) before roasting.
• Q: Why is apple cider vinegar used in the recipe?Apple cider vinegar helps to tenderize the meat and adds a subtle, tangy flavor that balances the dish.
• Q: How can I ensure the pork skin becomes crispy?A: To achieve crispiness, score the skin, dry it, and season it. Then cook the skin at high heat. These are the four basic components to ensuring your beef has leathery, not tender, skin.
• Q: What sides pair well with this roast pork?A: Sauerkraut, mashed potatoes, or a simple green salad are traditional accompaniments that round out the meal.

Perfect Crispy Roast Caraway Pork Roast Recipe Substitutions and Variations

Replace 2 tablespoons of caraway seeds with 2 tablespoons of fennel seeds.
Instead of kosher salt, use either sea salt or Himalayan salt.
Instead of apple cider vinegar, try using white wine vinegar or rice vinegar.
1 tablespoon of vegetable oil or canola oil in place of olive oil
2 cups vegetable broth, instead of chicken broth,

Pro Tips

1. Use a Dry Brine For enhanced flavor and an even more crispy skin, rub the pork shoulder with the salt, caraway seed, and pepper mixture and refrigerate it uncovered for several hours or overnight to let the flavors penetrate the meat more deeply.

2. Temperature Accuracy Use a meat thermometer to monitor the internal temperature of the pork. Aim for about 190-205°F (88-96°C) for perfectly tender meat. This ensures that the pork shoulder is not only fork-tender but also juicy.

3. Cooking Versatility You can add additional herbs such as thyme or rosemary to the vegetable mix for added aromatic complexity. These herbs complement the caraway seeds and the richness of the pork.

4. Pan Sauce Enhancement After roasting, strain the pan juices and reduce them on the stovetop to concentrate the flavors. You can whisk in a little butter for a richer, silkier sauce to serve alongside the pork.

5. Skin Crispy Finish If the skin isn’t as crispy as desired after roasting, blast the pork with a final 5-10 minutes under the broiler. Watch closely to prevent burning, and you’ll get extra-crispy crackling skin.