Sugar-Free Schweinebraten (German Roast Pork)

Experience the rich, comforting flavors of traditional Bavarian cuisine with this Sugar-Free Schweinebraten (German Roast Pork) recipe. This hearty dish features a perfectly seasoned, slow-roasted boneless pork shoulder infused with a fragrant blend of caraway seeds, marjoram, and fresh thyme. Nestled atop a bed of tender carrots, onion, celery, and garlic, the roast is cooked low and slow in a flavorful vegetable broth, resulting in an irresistibly moist and aromatic centerpiece. With no added sugars, this healthy spin on a classic dish is perfect for anyone seeking a wholesome, protein-packed meal. Serve with the tender vegetables and a generous drizzle of the savory pan juices for an authentic German dining experience that’s as satisfying as it is delicious.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds pork shoulder (boneless)
• 2 medium carrots
• 1 large onion
• 2 stalks celery stalks
• 4 cloves garlic cloves
• 2 leaves bay leaves
• 1 teaspoon caraway seeds
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 1 teaspoon marjoram (dried)
• 4 sprigs fresh thyme
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 cup water

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Pat the pork shoulder dry with paper towels. Rub it thoroughly with salt, ground black pepper, and marjoram.

Step 3

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until it's browned (about 4-5 minutes per side).

Step 4

Remove the pork from the pot and set it aside.

Step 5

Chop the carrots, onion, and celery into large chunks. Roughly chop the garlic cloves.

Step 6

Add the chopped vegetables and garlic to the same pot. Sauté for about 5 minutes until the onions start to become translucent.

Step 7

Return the pork shoulder to the pot, placing it on top of the vegetables.

Step 8

Sprinkle the caraway seeds and add the bay leaves and fresh thyme sprigs around the pork.

Step 9

Pour in the vegetable broth and water around the pork. It should come about halfway up the sides of the meat.

Step 10

Cover the Dutch oven with a lid and transfer it to the preheated oven.

Step 11

Roast for about 2 1/2 to 3 hours, basting the pork occasionally with the cooking juices, until the internal temperature of the pork reaches at least 145°F (63°C).

Step 12

Once cooked, remove the pork shoulder from the oven and let it rest on a cutting board for 10-15 minutes before slicing.

Step 13

Slice the pork and serve it on a platter with the cooked vegetables spooned around and some of the juices drizzled over.

Nutrition Facts

Serving size	(3230.5g)

Amount per serving	% Daily Value*
Calories	5249.9

Total Fat 398.4g	0%
Saturated Fat 132.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 1270.1mg	0%
Sodium 7660.8mg	0%
Total Carbohydrate 87.3g	0%
Dietary Fiber 18.8g	0%
Total Sugars 27.7g
Protein 345.4g	0%

Vitamin D 0IU	0%
Calcium 489.3mg	0%
Iron 26.5mg	0%
Potassium 7263.5mg	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: 67.4%

Protein: 26.0%

Carbs: 6.6%