German Pork Roast (Schweinebraten) Recipe

Introduction

Schweinebraten, a traditional German pork roast, features tender, flavorful meat with a crispy skin and a rich, savory gravy. This comforting dish is perfect for a family dinner or special occasion, delivering authentic taste with simple ingredients.

Ingredients

• 2 lb pork shoulder roast (boneless, ideally with skin)
• 1/2 tsp caraway seeds
• 1 clove garlic
• 3/4 tsp salt (divided)
• 1/2 tsp pepper
• 1 tsp oil
• 1 onion
• 1 carrot
• 1 parsnip (or 2 if smaller)
• 12 fl oz dark beer
• 1 tbsp butter
• 1 tbsp all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Pat the pork shoulder dry with paper towels and score the skin in a diamond pattern to help it crisp.
2. Step 2: Rub the pork with salt (reserve some for seasoning later), pepper, and crushed garlic. Sprinkle caraway seeds evenly over the meat.
3. Step 3: Heat oil in a heavy oven-safe pan or Dutch oven over medium-high heat. Brown the pork on all sides until golden, then remove from the pan.
4. Step 4: Peel and chop the onion, carrot, and parsnip into large chunks. Add them to the pan and sauté for about 5 minutes until slightly softened.
5. Step 5: Return the pork to the pan atop the vegetables. Pour in the dark beer carefully to avoid washing the seasoning off the meat.
6. Step 6: Cover the pan with a lid or foil and roast in the oven for 1.5 to 2 hours, basting occasionally with the pan juices.
7. Step 7: Remove the pork from the pan and let it rest covered with foil for 10 minutes. Remove vegetables with a slotted spoon and keep warm.
8. Step 8: Place the pan with the cooking liquid on the stove over medium heat. Stir in butter and sprinkle flour gradually, whisking constantly until the sauce thickens to a gravy consistency. Season to taste.
9. Step 9: Serve the sliced pork with the vegetables and pour the gravy over the top for a hearty, flavorful meal.

Tips & Variations

• For extra crispy skin, pat it dry thoroughly before scoring and consider finishing the roast under the broiler for a few minutes.
• You can substitute parsnips with potatoes if preferred for a different vegetable flavor.
• Using a good quality dark beer enhances the deep, rich flavor of the gravy.
• If skin is not available, roast pork shoulder still yields tender, juicy meat but won’t have the crispy crackling.

Storage

Store leftover pork and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or beer to loosen the gravy if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork for this recipe?

Yes, pork shoulder is preferred for its balance of meat and fat, but pork butt or a pork roast with skin can also work well.

How do I ensure the pork stays juicy?

Roast the pork covered to keep moisture in and allow it to rest after cooking so juices redistribute before slicing.

German Pork Roast (Schweinebraten) Recipe

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Schweinebraten is a traditional German pork roast featuring a tender pork shoulder with crispy skin, seasoned with caraway seeds, garlic, and a rich dark beer gravy. This hearty dish captures authentic Bavarian flavors and is perfect for a comforting family meal.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Roasting
• Method: Roasting
• Cuisine: German

Ingredients

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Meat and Seasoning

• 2 lb pork shoulder roast (boneless, ideally with skin)
• 1/2 tsp caraway seeds
• 1 clove garlic
• 3/4 tsp salt (divided)
• 1/2 tsp pepper
• 1 tsp oil

Vegetables

• 1 onion
• 1 carrot
• 1 parsnip (or 2 if smaller)

Liquids and Fat

• 12 fl oz dark beer
• 1 tbsp butter

Other

• 1 tbsp all purpose flour

Instructions

1. Prepare the Pork: Score the pork skin and rub the pork shoulder evenly with salt, pepper, caraway seeds, and minced garlic. Let it marinate for at least 30 minutes to enhance flavor.
2. Sear the Meat: Heat 1 teaspoon of oil in a roasting pan or heavy skillet over medium-high heat. Brown the pork shoulder on all sides until it develops a rich golden crust, about 5-7 minutes per side. This seals in juices and adds flavor.
3. Prepare Vegetables: Peel and roughly chop the onion, carrot, and parsnip. Scatter them around the browned pork in the roasting pan to create a flavorful base for the sauce and add natural sweetness.
4. Add Beer and Roast: Pour the 12 fl oz of dark beer over the meat and vegetables. Place the pan in a preheated oven at 350°F (175°C) and roast uncovered for about 1.5 to 2 hours, basting occasionally with the pan juices. The pork is done when it reaches an internal temperature of 145°F and the skin is crispy.
5. Make Gravy: Remove the roast and vegetables to a plate to rest and keep warm. Place the roasting pan on the stovetop, add 1 tablespoon of butter, and melt it over medium heat. Sprinkle 1 tablespoon of all-purpose flour over the pan drippings and whisk constantly to make a smooth roux. Gradually add any remaining beer or water to thin the gravy, cooking until it thickens to desired consistency.
6. Serve: Slice the pork roast and serve with the rich dark beer gravy and roasted vegetables. Traditional sides like sauerkraut, potato dumplings, or spaetzle pair perfectly with this classic German dish.

Notes

• For extra crispy skin, ensure the skin is thoroughly dried and score it deeply before seasoning.
• Using dark beer enhances the rich flavor and adds a slight bitterness that balances the pork’s sweetness.
• Marinating the meat overnight in the fridge can improve depth of flavor.
• Letting the meat rest after roasting ensures juicy slices.
• Adjust roasting time if using different cuts or weights of pork.

Keywords: Schweinebraten, German pork roast, pork shoulder, dark beer gravy, Bavarian roast, traditional German recipe