Schweinebraten German Style Roast Pork
Dive into the essence of Bavarian comfort food with Schweinebraten, a traditional German-style roast pork that’s as hearty as it is flavorful. This dish features a succulent bone-in pork shoulder, generously seasoned with caraway seeds, garlic, and mustard, then slow-roasted to tender perfection over a bed of aromatic vegetables. The magic happens in the roasting pan, where a combination of beef stock and German lager infuses the pork with deep, savory richness, while the fat cap crisps beautifully in the final stages of cooking. Served with a luscious gravy made from the pan drippings, this roast is perfectly paired with classic sides like potato dumplings, spaetzle, or tangy red cabbage. Whether you’re recreating an Oktoberfest feast or simply indulging in a comforting family meal, this recipe is your ticket to an authentic German dining experience.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in, with fat cap)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 Garlic cloves (minced)
- 2 teaspoons Caraway seeds
- 2 tablespoons German mustard (or Dijon mustard)
- 2 large Onions (roughly chopped)
- 4 medium Carrots (peeled and cut into chunks)
- 2 stalks Celery stalks (cut into chunks)
- 2 Bay leaves
- 2 cups Beef or vegetable stock
- 1 cup Beer (preferably a German lager or dark beer)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (160°C).
Pat the pork shoulder dry with paper towels and score the fat cap in a crisscross pattern using a sharp knife. Be careful not to cut into the meat.
Season the pork generously with salt, black pepper, and caraway seeds. Rub the minced garlic and mustard all over the meat, ensuring it's evenly coated.
In a large oven-safe roasting pan, arrange the chopped onions, carrots, celery, and bay leaves as a bed for the pork.
Place the seasoned pork shoulder on top of the vegetables in the roasting pan, fat side up.
Pour the beef or vegetable stock and beer into the roasting pan, ensuring the liquid comes up about halfway around the pork. Add more stock or water if necessary.
Cover the pan tightly with aluminum foil or a lid and roast in the oven for 2 to 2.5 hours, basting the meat with the pan juices every 30-45 minutes.
After the initial roasting time, remove the foil or lid and increase the oven temperature to 425°F (220°C). Roast the pork for an additional 30-45 minutes to crisp up the fat cap, basting once or twice.
Check if the pork is done by inserting a meat thermometer into the thickest part of the roast. It should read 145°F (63°C) for medium rare or 160°F (71°C) for medium.
Remove the pork from the roasting pan and let it rest for 15 minutes before slicing.
To make the gravy, strain the pan drippings into a small saucepan, discarding the solids. Skim off excess fat if needed.
Place the saucepan over medium heat. In a small bowl, mix the cornstarch with water to form a slurry, then stir it into the simmering drippings to thicken the gravy.
Carve the pork into slices and serve with the rich gravy. Traditionally, it pairs well with potato dumplings or spaetzle and a side of sauerkraut or red cabbage.
Nutrition Facts
Calories |
4930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.6 g | 470% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 8202 mg | 357% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.5 g | ||
| Protein | 339.0 g | 678% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6213 mg | 132% | |
*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.
