GERMAN PORK ROAST ( SCHWEINEBRATEN )

pork shoulder

🥗Healthier: pork loin

💰Cheaper: pork butt

Pork loin is leaner, while pork butt is often less expensive.

beef broth

🥗Healthier: chicken broth

💰Cheaper: vegetable broth

Chicken broth can be lower in calories, and vegetable broth is often cheaper.

Begin by preparing the rub with 1/2 teaspoon of ground caraway seeds, 1-2 cloves of minced garlic, salt, black pepper, and 1 tablespoon of olive oil.

Use a chef's knife to grind the caraway seeds until fine if you don't have a mortar and pestle.

Mix the ground caraway seeds, minced garlic, salt, black pepper, and olive oil into a paste.

Score the top of the pork roast without cutting all the way through, making deep cuts in both directions.

Pat the pork roast dry with paper towels to ensure it is completely dry.

Chop one whole onion roughly, and prepare two carrots and one parsnip as desired.

Place the pork roast (2-3 lb) in a Dutch oven or roasting pan, fat side down.

Rub the prepared paste all over the pork, working it into the scored areas.

Add the chopped onion, carrots, and parsnip around the pork in the pot.

Pour 12 oz of dark beer around the vegetables and pork, saving a little for later.

Cover the pot with a lid and place it in a preheated 350°F oven for 45 minutes.

After 45 minutes, remove the pot and flip the pork roast so the fat side is up.

Sprinkle a little more salt on top of the pork and pour the remaining beer over it.

Return the pot to the oven, uncovered, and cook for an additional hour and 15 minutes.

Check the internal temperature of the pork; it should reach 165°F.

Remove the vegetables from the pot and let the pork rest before making gravy.

In the pot, add butter and flour to create a roux, cooking for about a minute to avoid a raw flour taste.

Add beef broth to the roux to increase the volume of the gravy, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens