5.0 from 27 votes
Schweinebraten - German pork roast
This delicious German roast has simple seasonings, and the beer used for braising makes a tasty gravy, too.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 15 mins
Servings: 4 approx
Calories: 331 kcal
Course:
Main Course
Cuisine:
German
Ingredients
- 2 lb Pork shoulder roast boneless, ideally with skin
- ½ teaspoon caraway seeds
- 1 clove garlic
- ¾ teaspoon salt divided
- ½ teaspoon pepper
- 1 teaspoon 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.
Cup of Yum
Notes
- A slightly larger or smaller piece of pork is fine, it just may take a little longer or shorter time to cook. And if much larger, you will need additional salt/caraway/garlic rub as well.
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
16g
(5%)
Protein
29g
(58%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
585mg
(24%)
Potassium
742mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2646IU
(53%)
Vitamin C
11mg
(12%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4approx
Amount Per Serving
Calories 331
% 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.