Schweinebraten (aka German Pork Roast)
Hard to say, easy to make! Celebrate Oktoberfest at home with this classic German pork roast featuring Indiana Kitchen pork shoulder! Schweinebraten is a delicious mix of pork, vegetables and spices that hails from Bavaria, the southwest region of Germany. (You could also make a downsized version of this recipe using Indiana Kitchen pork loin or tenderloin.)
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Hard to say, easy to make! Celebrate Oktoberfest at home with this classic German pork roast featuring Indiana Kitchen pork shoulder! Schweinebraten is a delicious mix of pork, vegetables and spices that hails from Bavaria, the southwest region of Germany. (You could also make a downsized version of this recipe using Indiana Kitchen pork loin or tenderloin.)
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Ingredients
- 5 lbs. Indiana Kitchen Boston Butt Pork Shoulder
- 2 onions quartered with skins still attached
- 2 carrots diced
- 1/4 cup leek diced
- 1 1/2 cups vegetable borth
- 1/4 cup Dijon mustard
- 1/4 tsp. caraway seed
- 1/4 tsp. onion powder
- 1/4 tsp. garlic power
- 1/4 tsp. celery powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 dash ground paprika
- 2 tbsp. olive oil
Servings:
Instructions
- Preheat oven to 350 degrees F.
- Pat roast dry with paper towel.
- Mix all dry ingredients together and rub onto all sides of the roast. Then apply the Dijon mustard all over the roast as well.
- Heat oil in a large oven-safe pan on medium-high. Once the oil is hot, add carrots and leeks, frying until beginning to brown.
- Push aside vegetables in the pan to make room for the roast. Set burner to high and briefly brown the roast on all sides.
- Add onions, including their skins (they will give your gravy a better color) and broth to the pan. Then cover and transfer everything to the oven and let roast for 1-1/2 hours.
- After 1-1/2 hours, remove from oven, turn roast over and return to oven without lid, letting roast for 1 more hour. (If all liquid cooks out, add more broth to pan to keep liquid in the bottom of pan while everything roasts.)
- When cooking time is up, remove from oven, set roast aside, and use a basting brush to release any browned or burnt bits from side of pan. (They'll add flavor to gravy.)
- Then pour remaining vegetable-and-liquid mixture through a strainer, pouring the liquid into a separate pan so you can place back on high heat for a few minutes to thicken the liquid into a gravy.
- Serve roast with gravy on top and vegetables on the side! Schweinebraten goes great with other German favorites like sauerkraut, potato dumplings or spaetzle.
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