Schweinebraten German Pork Roast

• Pork shoulder with bone: Choose pork with a good fat cap and look for top-quality meat from your butcher
• Olive oil: Use extra virgin for richness and a smooth finish
• Caraway seeds: Adds a subtle earthy flavor essential to classic German pork rash
• Finely chopped rosemary: Choose fresh sprigs for maximum aromatic impact
• Salt and black pepper: A simple seasoning that lets the pork shine
• Garlic: Look for firm cloves without green shoots for best flavor
• Dijon mustard: Brings bold tanginess opt for a brand with no fillers
• Honey: Balances savoriness and helps glaze the skin
• Apple cider vinegar: Brightens up the dish and makes the marinade pop
• Paprika: Look for sweet or Hungarian paprika for a gentle spice
• Beef or vegetable broth: Homemade or low sodium broth will yield the best tasting gravy
• All purpose flour: The key to a velvety smooth sauce

Step-by-Step Instructions

Preheat and Prepare:

Score the pork skin in a shallow diamond pattern with a sharp knife. This helps the fat render and the skin crisp up as it cooks. Set your oven to 180 degrees Celsius or 350 degrees Fahrenheit so it is fully preheated before roasting starts.

Marinate the Pork:

Mix together minced garlic, mustard, honey, apple cider vinegar, paprika, salt, and pepper in a bowl. Rub every bit of this marinade over and into the pork, especially making sure some seeps into the scored skin for maximum flavor.

Season and Roast:

Sprinkle caraway seeds, rosemary, salt, and pepper generously over the pork. Place it uncovered in a roasting pan and roast for 30 minutes at the higher temperature. This forms a base layer of crisp texture on the skin. After 30 minutes, lower the oven temperature to 160 degrees Celsius or 325 degrees Fahrenheit. Continue roasting for 2 to 2 and a half hours, basting every thirty minutes with the pan juices to keep everything moist and flavorful.

Prepare the Gravy:

Skim off excess fat from the roasting pan drippings. In a saucepan, whisk flour into your chosen broth until completely smooth. Pour in all the flavorful juices left from roasting. Simmer over medium heat while stirring constantly. After a few minutes, the gravy thickens into a silkier sauce. Season with salt and pepper, tasting as you go.

Rest and Serve:

Let the Schweinebraten rest uncovered on a carving board for fifteen minutes so the juices redistribute. Slice against the grain. Drizzle each portion with plenty of gravy and serve immediately.

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The rosemary is my personal favorite in this recipe. Its fragrance fills the kitchen and adds a woodsy undertone that brings out the natural flavor of the pork. Every winter my cousin and I would compete for the crispiest edge of roast with the most rosemary stuck to it.

Storage Tips

Allow the roast to cool completely and store slices with or without gravy in airtight containers in the fridge. Everything tastes even better the next day. For longer storage, freeze sliced Schweinebraten tightly wrapped with a little gravy poured over to retain moisture. Thaw overnight in the refrigerator and reheat gently with a splash of extra broth.

Ingredient Substitutions

If you cannot find pork shoulder on the bone, boneless works well but may cook a bit faster. For a gluten-free gravy, use potato starch instead of flour. Dried rosemary can be used in a pinch but use half the amount as it is stronger than fresh.

Serving Suggestions

This dish is most often served with potato dumplings or buttery mashed potatoes to soak up the gravy. Try adding a simple warm red cabbage salad or roasted root vegetables to balance the richness. I also love tucking slices into crusty rolls for next-day lunches German-style.

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The Story Behind Schweinebraten

Schweinebraten is a staple of Bavarian beer halls and Sunday roasts alike. The blend of caraway and mustard in the marinade comes from regional tastes for spice and warmth. Traditionally cooked in stone ovens, the roast brings families together for long meals. Every household has their slight variations down to the blend of herbs or favorite broth for the gravy.

Recipe FAQs

→ What cut of pork is ideal for Schweinebraten?

Pork shoulder with the bone in is traditional, as it yields juicy meat and flavorful crackling skin.

→ How is the marinade for Schweinebraten made?

The marinade blends garlic, Dijon mustard, honey, apple cider vinegar, paprika, salt, and pepper for depth and sweetness.

→ How do you get crispy skin when roasting?

Start roasting at high heat with a scored pork skin, then reduce the oven temperature for even cooking and crackling skin.

→ Can you make the gravy ahead of time?

Yes. Prepare the gravy from pan drippings and broth, then reheat and whisk before serving for the silkiest result.

→ What should you serve alongside Schweinebraten?

Traditional sides include potato dumplings, sauerkraut, or soft pretzels to soak up the savory gravy.