Saftiger Schweinebraten, nach tschechisch-böhmischen Rezept

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often cheaper and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a cost-effective substitute.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is often cheaper.

Preheat the oven to 350°F (175°C).

Season the pork shoulder generously with salt and black pepper on all sides.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the pork roast on all sides until browned, about 3-4 minutes per side.

Remove the pork from the skillet and set aside.

In the same skillet, add chopped onion, carrots, and celery; sauté until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Spread the sautéed vegetables in the bottom of a roasting pan.

Place the pork roast on top of the vegetables.

In a bowl, mix chicken broth, mustard, paprika, sugar, thyme, rosemary, and bay leaves; pour over the pork.

Cover the roasting pan with foil and roast for 2-3 hours, until the internal temperature reaches 195-203°F.

Remove the foil for the last 30 minutes to allow the pork to brown.

Let the roast rest for 15-20 minutes before slicing to retain juices.

Serve with the roasted vegetables and pan juices.

Cooking Techniques

Spice Level:

Allergens