Low Carb German Style Pork Roast
Elevate your dinner table with this flavorful Low Carb German Style Pork Roast, a hearty and satisfying dish perfect for cozy evenings or special occasions. This recipe features a tender, boneless pork shoulder roast that's slow-cooked to perfection in a rich, savory broth infused with classic German-inspired flavors like caraway seeds, Dijon mustard, and apple cider vinegar. Searing the roast before braising locks in incredible depth of flavor, while slow roasting ensures melt-in-your-mouth tenderness. Served with a luscious onion mustard gravy and a sprinkle of fresh parsley, this low-carb, gluten-free dish is a true fusion of comfort and sophistication. Ideal for meal prep or entertaining, it’s a wholesome, crowd-pleasing option that pairs beautifully with a side of roasted vegetables or a crisp green salad.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder roast (boneless)
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried thyme
- 1 tsp Caraway seeds
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 2 large Onions (sliced thinly)
- 2 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
- 2 cups Beef broth (low sodium)
- 1 tbsp Butter
- 2 tbsp Chopped fresh parsley
Instructions
Preheat your oven to 325°F (160°C).
In a small bowl, mix together the salt, black pepper, thyme, caraway seeds, and garlic powder.
Pat the pork shoulder roast dry with paper towels. Rub the seasoning mixture evenly over the entire surface of the roast.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Remove the roast and set it aside on a plate.
Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until the onions are softened and lightly golden, about 8 minutes.
Stir in the Dijon mustard and apple cider vinegar, scraping the bottom of the pot to deglaze any browned bits.
Pour the beef broth into the pot and bring the mixture to a simmer. Return the pork roast to the pot, ensuring it is partially submerged in the broth.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.
Carefully remove the pot from the oven. Transfer the pork roast to a cutting board and let it rest for 10 minutes before slicing.
To make the gravy, place the pot with the cooking liquid back on the stovetop over medium heat. Stir in the butter and simmer until the sauce has thickened slightly, about 5-7 minutes.
Slice the pork roast and serve with the onion mustard gravy spooned over the top. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
5141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.4 g | 526% | |
| Saturated Fat | 137.8 g | 689% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 6970 mg | 303% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.3 g | ||
| Protein | 336.1 g | 672% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5808 mg | 124% | |
*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.
