Low Fat Schweinebraten (German Roast Pork)

Indulge in the rich flavors of Bavarian cuisine with this Low Fat Schweinebraten (German Roast Pork) recipe—a lighter twist on the traditional German classic. Made with lean pork shoulder and roasted alongside a savory medley of onions, carrots, celery, and garlic, this dish is brimming with hearty, wholesome goodness. The aromatic blend of marjoram, caraway seeds, and bay leaves infuses the meat with authentic German flavors, while a tangy apple cider vinegar and low-sodium chicken broth base keeps it moist and tender. Perfectly suited for a comforting family dinner, this roast is paired with a velvety, low-fat gravy thickened with cornstarch for a healthier alternative. Tender, flavorful, and guilt-free, this recipe delivers a taste of Germany with every bite while keeping it lean and nutritious.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1000 grams lean pork shoulder
• 2 large onion
• 2 medium carrots
• 2 medium celery stalks
• 4 garlic cloves
• 500 ml low-sodium chicken broth
• 50 ml apple cider vinegar
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon caraway seeds
• 2 bay leaves
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat the oven to 170°C (340°F).

Step 2

Trim any visible fat from the pork shoulder and discard.

Step 3

Peel and quarter the onions. Peel and cut the carrots and celery into large chunks. Peel and smash the garlic cloves.

Step 4

Season the pork shoulder all over with salt, pepper, dried marjoram, and caraway seeds.

Step 5

In a large oven-safe roasting pan, place the pork shoulder in the center. Surround the pork with onions, carrots, celery, and garlic.

Step 6

Pour the low-sodium chicken broth and apple cider vinegar into the pan, ensuring the liquid covers the base of the pan.

Step 7

Add the bay leaves to the pan.

Step 8

Cover the roasting pan with a lid or aluminum foil and place it in the preheated oven.

Step 9

Roast for about 2 to 2.5 hours or until the pork is tender and cooked through, occasionally basting with the pan juices.

Step 10

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

Step 11

For the sauce, strain the pan juices into a small saucepan, discarding the solids.

Step 12

Mix the cornstarch with cold water to create a slurry. Whisk the slurry into the pan juices and bring to a simmer over medium heat. Cook until the sauce thickens slightly.

Step 13

Adjust seasoning with salt and pepper to taste.

Step 14

Slice the pork thinly and serve with the thickened sauce and cooked vegetables.

Nutrition Facts

Serving size	(2231.6g)

Amount per serving	% Daily Value*
Calories	2503.4

Total Fat 141.9g	0%
Saturated Fat 51.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 750mg	0%
Sodium 3282.7mg	0%
Total Carbohydrate 73.4g	0%
Dietary Fiber 13.0g	0%
Total Sugars 29.0g
Protein 236.1g	0%

Vitamin D 0IU	0%
Calcium 328.6mg	0%
Iron 12.2mg	0%
Potassium 4859.3mg	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: 50.8%

Protein: 37.5%

Carbs: 11.7%