Schweinebraten | Bavarian Pork Roast | COOK WITH GABBY

Preheat the oven to 350°F (175°C).

Season the pork shoulder generously with salt and black pepper.

Heat vegetable oil in a large oven-safe pot over medium-high heat.

Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.

Remove the pork and set aside. Add chopped onions, carrots, and celery to the pot.

Sauté the vegetables until softened, about 5-7 minutes.

Add minced garlic, bay leaves, thyme, and caraway seeds; cook for 1-2 minutes until fragrant.

Stir in white wine and scrape up any browned bits from the bottom of the pot.

Return the pork to the pot and add beef broth until it reaches halfway up the meat.

Spread mustard over the top of the pork.

Cover the pot and transfer to the preheated oven.

Roast for 2-2.5 hours, basting occasionally, until the pork is tender.

Remove the pork from the pot and let it rest for 15-20 minutes.

Meanwhile, strain the cooking liquid and reduce it over medium heat to thicken.

Slice the pork and serve with roasted potatoes and gravy.

Garnish with chopped parsley before serving.

Allergens