Dairy-Free Schweinebraten (German Roast Pork)

Experience the rich, comforting flavors of Bavaria with this Dairy-Free Schweinebraten, a traditional German roast pork made accessible for those avoiding dairy. This recipe showcases a tender, slow-cooked pork shoulder infused with aromatic spices like caraway and paprika, seared to golden perfection before being roasted alongside a medley of onions, carrots, celery, and garlic. A splash of apple cider vinegar and a dollop of whole grain mustard elevate the broth into a tangy, savory pan sauce, perfect for drizzling over the juicy, fall-apart pork. With no dairy in sight, this dish is a perfect centerpiece for family dinners or festive occasions, served with classic sides like sauerkraut or roasted potatoes. Create your own taste of Germany in a dish that’s both traditional and allergy-friendly!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 4 pounds pork shoulder roast
• 2 large onion
• 4 whole garlic cloves
• 3 medium carrots
• 2 large celery stalks
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 1 tablespoon paprika
• 2 whole bay leaves
• 2 tablespoons whole grain mustard
• 2 cups vegetable broth
• 1 tablespoon apple cider vinegar
• 4 sprigs fresh thyme

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

Peel and thinly slice the onions, mince the garlic, and cut the carrots and celery into chunks.

Step 3

In a small bowl, combine salt, pepper, caraway seeds, and paprika. Rub this spice mixture all over the pork shoulder.

Step 4

In a large ovenproof roasting pan, heat olive oil over medium-high heat. Add the pork shoulder and sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Step 5

In the same pan, add onions, garlic, carrots, and celery. Sauté for about 5 minutes until vegetables start to soften.

Step 6

Stir in the whole grain mustard and coat the vegetables evenly.

Step 7

Pour in the vegetable broth and apple cider vinegar, and bring the mixture to a simmer.

Step 8

Return the pork shoulder to the pan, place the bay leaves and thyme sprigs around it. Cover the pan with a lid or aluminum foil.

Step 9

Place the pan in the preheated oven and roast for 2.5 to 3 hours or until the pork is tender and easily pulls apart with a fork.

Step 10

Remove the pork from the oven and let it rest covered for 10 minutes before slicing.

Step 11

Strain the pan juices and return to the pan to simmer into a sauce if desired, adjusting seasoning with salt and pepper as needed.

Step 12

Serve the sliced Schweinebraten with the vegetable mixture and pan sauce on the side.

Nutrition Facts

Serving size	(3108.1g)

Amount per serving	% Daily Value*
Calories	5487.4

Total Fat 414.8g	0%
Saturated Fat 134.8g	0%
Polyunsaturated Fat 5.6g
Cholesterol 1270.1mg	0%
Sodium 667167.4mg	0%
Total Carbohydrate 103.8g	0%
Dietary Fiber 23.3g	0%
Total Sugars 38.0g
Protein 345.6g	0%

Vitamin D 0IU	0%
Calcium 528.9mg	0%
Iron 27.5mg	0%
Potassium 7784.2mg	0%

*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.

Source of Calories

Fat: 67.5%

Protein: 25.0%

Carbs: 7.5%