DAS Mecklenburger Krustenbraten Rezept

pork shoulder

🥗Healthier: pork loin

💰Cheaper: pork belly

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

white wine

🥗Healthier: chicken broth

💰Cheaper: apple juice

Chicken broth adds flavor without alcohol, while apple juice is a sweeter, non-alcoholic option.

Preheat the oven to 350°F (175°C).

Score the skin of the pork shoulder in a crosshatch pattern.

Rub the pork with salt, black pepper, and paprika, ensuring the seasoning gets into the cuts.

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

Sear the pork shoulder skin-side down until golden brown, about 5-7 minutes.

Turn the pork over and add chopped onion, garlic, caraway seeds, thyme, and bay leaves to the skillet.

Pour in white wine and enough water to cover the bottom of the skillet.

Cover the skillet with a lid or aluminum foil and place it in the preheated oven.

Roast for about 2 hours, basting occasionally with the pan juices.

Remove the cover and increase the oven temperature to 425°F (220°C).

Roast for an additional 30-45 minutes until the skin is crispy and the internal temperature reaches 145°F (63°C).

Let the pork rest for 15-20 minutes before slicing.

Serve with mustard and your choice of sides.

Cooking Techniques

Spice Level:

Allergens