As a child, I remember waking up on a Sunday morning to the smell of my mothers Bavarian Pork Roast in the oven. She would go to the early church service, and then roast the Schweinebraten while we were gone to the later mass. At noon we were ready to sit at the table or Mittagstisch.
Usually you would sear the meat before placing it in the oven or pot. I prefer a smoky taste, so I placed the large pork shoulder on the grill on each side for several minutes, then into the oven (or stove top) for several hours. Another option I prefer is the Instant Pot (see recipe below). The roast pictured was too large, so I cooked it in the oven instead.
If you want to save time, the Instant Pot for 45 minutes to 1 hour (20 min per pound). Instant Pot recipe: Pressure cook the meat on high for 20 minute per pound. Sear the seasoned pork in vegetable oil on all sides, add the chopped vegetables and sear 2 more minutes. Combine 2 cups of beer, onions, garlic, caraway seeds, honey and Worcestershire sauce, pour over pork roast. Close lid and cook a 3 to 4 lb roast for 55 minutes, 10 minutes slow release. Turn the oven on broil. Place the pork, fatty side up, into a roasting pan. Add 1 cup beer or liquid to pan and broil until the fat is crusty on top, about 1o to 15 minutes. Prepare the gravy as directed below.