In our restaurant Peter & Wolff we serve daily an oven-fresh roasted pork with perfect crackling. Today we have a special „Schmankerl“ for you: Our deputy chef Claus Wesel explains his recipe for delicious roasted pork with perfect crackling.


1 kg of pork shoulder
caraway, garlic, salt, pepper
mirepoix (onions, carrots, celery root, leek – chopped)
1 bottle of beer (we recommend König Ludwig Dunkel)
bones (pork)


First, score the rind in a cross pattern. Be careful not to cut into the meat.

Now prepare the pork shoulder with some caraway, garlic, salt and pepper and put it into a roasting dish with the mirepoix – always with the skin upwards. It should remain in the oven for about 1 ½ – 2 hours at about 150 °C. During this period the pork must be basted and brushed with beer repeatedly.

Tip: After 1 ½ – 2 hours when the meat is already soft raise the temperature to 200 °C. By this you obtain the delicious crackling in the end. Leave the meat in the oven until the crackling starts to break. 

After that take the meat out of the oven and keep it warm. Please do not cover the pork shoulder, otherwise the crackling will get soft again. Then put the contents of the roasting dish (bones, mirepoix etc.) into a pot, add water and heat it up. Season it up with salt, pepper and some König Ludwig beer and strain it through a sieve. 

Important: The real beer sauce for the roasted pork is not a binded gravy – so please do not use thickener. As side dish we recommend potato dumplings or coleslaw.  

In case the crackling is not perfect, come and visit us at the Peter & Wolff restaurant. We serve oven-fresh crisp roasted pork – with dark beer sauce, potato dumpling and Bavarian coleslaw – while stocks last.