Pork Pot Roast - German Pork Pot Roast Recipe - Franconian Style

white wine

🥗Healthier: vegetable broth

💰Cheaper: water + vinegar

Vegetable broth provides flavor without alcohol.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often cheaper.

In a small bowl, mix salt, black pepper, paprika, marjoram, caraway seeds, garlic paste, and mustard.

Brush the pork tenderloin with the spice mix from all sides and set it aside.

Cube the onion and melt clarified butter in a pot over medium heat.

Fry the onions in the pot until softened.

Brown the pork tenderloin in the pot on all sides to keep it juicy.

Peel the carrots and clean the leek, then slice them.

Add the sliced vegetables to the pot and fry for a couple of minutes.

Pour vegetable broth into the pot, cover with a lid, and simmer on medium heat for about 45 minutes.

Break the rye bread into bite-sized pieces and place it around the meat after 45 minutes.

Cover the pot again and simmer for another 45 to 60 minutes or until the meat reaches about 145°F.

Add beer to the pot and cover again, letting it simmer for the last 15 minutes.

Remove the meat from the pot and keep it warm.

Blend the liquid with the vegetables and soft bread using an immersion blender until smooth.

If the gravy is not thick enough, add a slurry of 1 tablespoon of cornstarch and 2 tablespoons of cold water, bring to a boil, and simmer until desired thickness.

Slice the meat into about finger-thick slices and serve with potato dumplings, boiled potatoes, or fresh rye bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens