Schweinebraten (German Roast Pork)

Capture the essence of Bavarian comfort with this mouthwatering Schweinebraten (German Roast Pork) recipe, a classic centerpiece for your next Sunday dinner or Oktoberfest celebration. This dish features tender, juicy pork shoulder, slow-roasted to perfection with a flavorful crust of Dijon mustard, fragrant caraway seeds, and a crispy, golden skin. Nestled atop a bed of aromatic vegetables and infused with the rich depth of dark beer and hearty broth, the roasting process creates a delicious medley of flavors. The pan drippings transform into a velvety gravy, making this roast irresistible when paired with traditional German sides like potato dumplings or sauerkraut. Whether you’re serving family or impressing guests, this authentic recipe delivers bold flavors and culinary tradition in every bite.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 kg Pork shoulder or pork butt
• 2 tablespoons Salt
• 1 tablespoon Black pepper
• 1 teaspoon Caraway seeds
• 1 large Onion
• 3 pieces Garlic cloves
• 2 medium Carrots
• 2 pieces Celery stalks
• 500 ml Chicken or vegetable broth
• 250 ml Beer (preferably dark)
• 2 tablespoons Olive oil
• 1 tablespoon Dijon mustard
• 2 pieces Bay leaves

Directions

Step 1

Preheat your oven to 175°C (350°F).

Step 2

Rinse and pat dry the pork shoulder. Score the skin with a sharp knife in a criss-cross pattern.

Step 3

Rub the pork all over with salt, black pepper, caraway seeds, and olive oil. Allow it to sit while preparing the vegetables.

Step 4

Peel and roughly chop the onion, garlic, carrots, and celery.

Step 5

In a large roasting pan, layer the chopped vegetables and place the pork shoulder on top, skin side up.

Step 6

Pour the chicken or vegetable broth and the dark beer into the roasting pan around the pork (not on the skin, to keep it crispy).

Step 7

Add the bay leaves to the liquid.

Step 8

Spread the Dijon mustard over the scored pork skin.

Step 9

Place the roasting pan in the preheated oven. Roast for about 2.5 to 3 hours, basting occasionally with the pan juices to keep the meat moist and enhance flavor.

Step 10

Check the internal temperature of the pork; it should reach at least 75°C (167°F).

Step 11

For a crispy skin, turn the oven to broil for the last 10 minutes of cooking.

Step 12

Transfer the pork to a cutting board and let it rest for at least 15 minutes before carving.

Step 13

While the meat rests, remove the bay leaves from the roasting pan and blend the vegetables and juices into a smooth gravy using an immersion blender. Adjust seasoning with salt and pepper if needed.

Step 14

Slice the Schweinebraten and serve with the gravy, traditionally paired with potato dumplings or sauerkraut.

Nutrition Facts

Serving size	(2767.8g)

Amount per serving	% Daily Value*
Calories	4367.1

Total Fat 333.6g	0%
Saturated Fat 109.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1050mg	0%
Sodium 17549.0mg	0%
Total Carbohydrate 56.3g	0%
Dietary Fiber 10.9g	0%
Total Sugars 18.3g
Protein 265.9g	0%

Vitamin D 0IU	0%
Calcium 370.5mg	0%
Iron 20.7mg	0%
Potassium 5332.1mg	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: 70.0%

Protein: 24.8%

Carbs: 5.2%