Bavarian Pork Roast With Cracklings, Bread Dumplings, and Gravy

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Bavarian Pork Roast With Cracklings, Bread Dumplings, and Gravy

This is certainly not an easy recipe and it requires a little knowledge about cooking. Everything is from scratch. It might not come out perfect the first time, but it is worth every try until you master the recipe. Lucky me, my grandmother and mother prepared that meal for us every time.

Serves 6 to 8

• 5 pounds boneless, skin-on pork shoulder
• 2 tablespoons salt, or more to taste
• 2 teaspoons coarse black pepper
• 1 tablespoon whole caraway seeds (optional)
• 5 cups diced onions
• 1 cup peeled and diced carrots
• 1/2 cup crushed garlic cloves
• 1 tablespoon vegetable oil
• 3 1/2 cups water, divided
• 12 ounces beer, lager or similar

Rub the entire pork shoulder generously with salt, especially the skin. Sprinkle the caraway seeds and pepper only on the meat side (not the skin). Let sit for at least 1 hour.