German Schweinepfeffer Peppered Pork
Experience the hearty flavors of traditional German cuisine with this Schweinepfeffer Peppered Pork recipe—a comforting dish that combines tender, slow-simmered pork shoulder with the bold kick of coarsely ground black pepper. Infused with aromatic onions, garlic, bay leaves, and optional juniper berries, this rich stew is elevated further with a splash of white wine vinegar and a touch of velvety heavy cream. The result is a deeply flavorful, pepper-forward dish that’s perfect for cold-weather meals. Serve this classic alongside spaetzle, boiled potatoes, or crusty bread for an authentic German dining experience. With its fragrant spices and creamy sauce, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless)
- 2 tablespoons coarsely ground black pepper
- 1.5 teaspoons salt
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef or chicken stock
- 2 tablespoons white wine vinegar
- 2 pieces bay leaves
- 6 pieces juniper berries (optional)
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Cut the pork shoulder into 1.5-inch cubes and pat them dry with paper towels.
Sprinkle the pork cubes evenly with the coarsely ground black pepper and 1 teaspoon of salt. Rub the seasoning into the pork.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches to avoid overcrowding, sear the pork cubes until browned on all sides. Remove the browned pork and set aside on a plate.
Reduce the heat to medium and add the chopped onion to the pot. Sauté for 4-5 minutes, stirring frequently, until softened and lightly golden.
Add the minced garlic and cook for 30 seconds, stirring, until fragrant.
Sprinkle the flour over the onions and garlic, stirring to coat evenly. Cook for 1-2 minutes, allowing the flour to brown slightly.
Gradually whisk in the stock, ensuring there are no lumps. Add the white wine vinegar, bay leaves, and juniper berries (if using). Stir to combine.
Return the browned pork (along with any juices collected on the plate) to the pot. Ensure the meat is mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
Once the pork is tender, stir in the heavy cream and cook for an additional 5 minutes. Taste the sauce and adjust the seasoning with more salt if needed.
Remove the bay leaves (and juniper berries, if used) before serving.
Serve the Schweinepfeffer hot, garnished with chopped parsley if desired. Pair with boiled potatoes, spaetzle, or crusty bread for a complete German meal.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
