Low Sodium Schweinebraten (German Roast Pork)

Indulge in a hearty and satisfying dinner with this *Low Sodium Schweinebraten (German Roast Pork)*, a healthier take on the traditional Bavarian classic. This recipe features a succulent pork shoulder expertly seasoned with garlic, caraway seeds, and black pepper, then slow-roasted to perfection over a medley of onions, carrots, and celery. By using low sodium broth and a touch of apple cider vinegar, this dish delivers bold, savory flavors without excess salt, making it ideal for those seeking heart-healthy recipes. The roast comes out tender, juicy, and infused with earthy herbs like thyme and parsley, while the slow braising process creates a natural, flavorful pan sauce. Serve this German specialty with classic sides like braised red cabbage or roasted potatoes for an authentic and wholesome meal that’s both comforting and nourishing.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 4 pounds Pork shoulder
• 2 tablespoons Olive oil
• 4 Garlic cloves
• 2 teaspoons Caraway seeds
• 1 teaspoon Ground black pepper
• 1 Onion
• 2 Carrots
• 2 Celery stalks
• 2 cups Low sodium chicken or vegetable broth
• 2 tablespoons Apple cider vinegar
• 1 Bay leaf
• 3 sprigs Fresh thyme
• 2 tablespoons Fresh parsley

Directions

Step 1

1. Preheat your oven to 325°F (160°C).

Step 2

2. Pat the pork shoulder dry with paper towels and set it aside.

Step 3

3. In a small bowl, mix olive oil, minced garlic, caraway seeds, and ground black pepper.

Step 4

4. Rub the oil mixture all over the pork shoulder, ensuring even coverage.

Step 5

5. In a large ovenproof pan or Dutch oven, heat a tablespoon of olive oil over medium-high heat.

Step 6

6. Sear the pork shoulder on all sides until browned, about 5-7 minutes per side. Remove the pork from the pan and set aside.

Step 7

7. Slice the onion, carrots, and celery. Add them to the same pan, stirring occasionally until softened, about 5 minutes.

Step 8

8. Pour in the low sodium broth and apple cider vinegar, scraping up any browned bits from the bottom of the pan.

Step 9

9. Return the pork shoulder to the pan, placing it on top of the vegetables. Add the bay leaf and thyme sprigs.

Step 10

10. Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.

Step 11

11. Roast the pork for about 2 to 2.5 hours or until the internal temperature reaches 145°F (63°C) and the meat is tender.

Step 12

12. Once cooked, remove the pork from the oven. Let it rest covered for 15 minutes before slicing.

Step 13

13. Garnish with freshly chopped parsley before serving.

Step 14

14. Serve with your choice of traditional sides such as red cabbage or potatoes for a complete meal.

Nutrition Facts

Serving size	(2716.5g)

Amount per serving	% Daily Value*
Calories	4298.3

Total Fat 244.1g	0%
Saturated Fat 79.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1600.9mg	0%
Sodium 1750.0mg	0%
Total Carbohydrate 39.0g	0%
Dietary Fiber 10.6g	0%
Total Sugars 13.8g
Protein 434.6g	0%

Vitamin D 0IU	0%
Calcium 643.8mg	0%
Iron 20.8mg	0%
Potassium 7602.5mg	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: 53.7%

Protein: 42.5%

Carbs: 3.8%