Schweinebraten - German pork roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 5 mins
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Total Time
2 hrs 15 mins
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Servings
4 approx
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Calories
331 kcal
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Course
Main Course
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Cuisine
German
Schweinebraten - German pork roast
Description
This German pork roast begins by scoring the skin in a crosshatch pattern and rubbing it with a fragrant mix of ground caraway seeds, crushed garlic, salt, black pepper, and cooking oil. The pork rests on a bed of roughly chopped root vegetables in a roasting vessel. Dark beer is poured over the pork and vegetables to infuse moisture and flavor during a covered initial roast phase. Turning the pork skin side up and salting the skin before roasting uncovered at a moderate temperature for over an hour encourages the skin to crisp while the meat remains juicy.
The dish yields tender, seasoned pork with an aromatic crust and a hearty base of roasted vegetables that complement the meat's rich flavor. It fits well as a main course for a special meal or Sunday dinner, typically served with traditional side dishes.
Adjusting the size of the pork shoulder is possible, but cooking time and seasoning amounts should be modified accordingly to ensure even cooking and balanced flavors.
Ingredients
- 2 lb pork shoulder boneless, ideally with skin, roast
- ½ teaspoon caraway seeds
- 1 clove garlic
- ¾ teaspoon salt divided
- ½ teaspoon black pepper
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 onion
- 1 carrot
- 1 parsnip (or 2 if smaller)
- 12 fl oz dark beer
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350F/175C.
- Score the skin of the pork (if it has skin) in a crossed pattern, cutting through the skin but not deeper into the pork itself. Pat dry the pork.
- Grind the caraway seeds with a pestle and mortar or chop them as finely as you can with a knife. Grate or crush the garlic. Mix both together with ½tsp salt, the pepper and oil into a paste then rub the mixture all over the pork, both into the scores in the skin and over the exposed pork.
- Peel and roughly dice the onion, carrot and parsnip. Place the pork, skin side down, in a Dutch oven or other roasting dish with a lid and place the chopped vegetables around the pork.
- Pour most of the beer over both the pork and vegetables then roast for around 45 minutes, covered.
- Turn over the pork so the skin side is up and pour over the remaining beer. Rub the extra salt over the skin then return to the oven and roast for another 1 ¼hour, approximately, uncovered, until it is starting to look crisp on top (and meat thermometer gives an internal reading of 165F/74C).
- Once the pork is cooked, place the meat on a tray and finish off under an overhead broiler/grill to crisp skin slightly more, if needed, then cover to rest before cutting. Keep an eye on it as the skin crisps as it may quickly turn from crisp to burnt.
- As the pork is resting, make the gravy. Strain the beer mixture from the roasting dish. Once it has settled a minute, starin off the fat from the top. Melt the butter in a pan and add the flour and stir to form a paste. Add the strained beet and stir to reduce slightly and thicken a bit.
- Remove the pork skin and serve in chunks alongside slices of pork, topped with the beer gravy with your choice of sides.
Notes
- Pork shoulder size can vary; adjust cooking time accordingly for even doneness.
- Increase seasoning quantities if using larger cuts to maintain flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4approx
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 585mg | 24% |
| Potassium | 742mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2646IU | 53% |
| Vitamin C | 11mg | 12% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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