Schweinebraten
Schweinebraten
Schweinebraten (say it out loud, it’s really fun), is a traditional Bavarian recipe that translates as Roast Pork. Frequently served in Beer Halls, this is a pork shoulder that’s roasted long and slow in a rich sauce. Once sliced the sauce is pour...
- Author
- Lake Geneva Country Meats
- Prep Time
- 20 minutes
- Servings
- 6-8
Ingredients
- 4 lb(s) Boneless Pork Shoulder Roast
- 1 Onion (cut into chunks)
- 2 Carrot (diced)
- 2 cup(s) Chicken Broth (divided)
- 1 cup(s) Beer
- 2 Tbsp Vegetable Oil
- 1 Tbsp Salt (use 3/4 tbsp. if less salt desired)
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ground Paprika
- 1 tsp Ground Caraway Seed
- Stonground Mustard (you can substitute another mustard that you prefer if desired)
Directions
- Combine salt, pepper, garlic powder, onion powder, paprika and caraway seed in a small bowl. Rub mustard over all surfaces of pork and then spread the seasonings evenly over the outside.
- Add vegetable oil to a Dutch oven and heat to medium high heat. Once hot, place the roast in the oven and brown on all sides. When browned, remove the pork and set aside.
- After removing the browned pork, add the onion and carrots and cook until soft. Once soft, pour in 1 cup chicken broth and beer. Use a wooden spoon to scrape browned bits of pork and veggies from the bottom of the Dutch oven into the liquid. Simmer for five minutes.
- Add the pork back into the Dutch oven and place into an oven heated to 350ºF. Cook uncovered for 3 hours, until the internal temperature of the pork is 165ºF.
- Once the pork is done cooking, remove the pork from the Dutch oven and set aside for slicing. Strain the remaining liquid out from the Dutch oven into a sauce pan. Add one more cup of chicken broth to the liquid and bring to a boil. Once boiled, reduce heat to a simmer and cook until the sauce is thickened to your liking. If desired, you can thicken the sauce with flour.
- After letting the roast sit for 15 minutes, slice the roast into thin slices and serve with gravy over top and sauerkraut and potato dumplings on the side. Enjoy!