Schweinebraten German Pork Roast (Print-Friendly Version)
Tender pork shoulder with crackling skin, herby marinade, and rich gravy—an authentic German comfort food favorite.
# What You’ll Need to Make This:
→ For the Pork
01 -
1.5 kg pork shoulder, bone-in
02 -
2 tablespoons olive oil
03 -
1 teaspoon caraway seeds
04 -
1 teaspoon finely chopped rosemary
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ For the Marinade
07 -
3 cloves garlic, minced
08 -
2 tablespoons Dijon mustard
09 -
2 tablespoons honey
10 -
1 tablespoon apple cider vinegar
11 -
1 teaspoon paprika
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ For the Gravy
14 -
480 ml beef or vegetable broth
15 -
2 tablespoons all-purpose flour
16 -
Salt, to taste
17 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Preheat oven to 180°C. Using a sharp knife, score the pork skin in a diamond pattern.
02 -
Combine garlic, Dijon mustard, honey, apple cider vinegar, paprika, salt, and pepper in a bowl. Rub marinade all over the pork, ensuring it penetrates the scored skin.
03 -
Sprinkle caraway seeds, rosemary, salt, and pepper onto the pork. Place in a roasting pan and roast uncovered at 180°C for 30 minutes to crisp the skin.
04 -
Lower oven temperature to 160°C. Roast for 2 to 2.5 hours, basting occasionally with pan juices until the meat is tender and skin is deeply golden.
05 -
Transfer the pork to a platter and let it rest for 15 minutes before carving.
06 -
In a saucepan, whisk flour into the broth until smooth. Simmer over medium heat, stirring continuously, until thickened. Season with salt and pepper as desired.
07 -
Carve the pork into slices and serve with the prepared gravy.
# Extra Tips:
01 -
For extra crispy skin, ensure the pork skin is dry before marinating and do not cover during the first stage of roasting.