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Schweinebraten Recipe

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Prep Time
20 min
Total Time
4 hrs
Makes 6-8 servings
In this Recipe

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 poured over the pork and served with traditional sides like sauerkraut and potato dumplings! Schweinebraten is popular around Oktoberfest, so try making this recipe on a crisp fall day and enjoy with your favorite Oktoberfest bier! It’ll warm you up and fill you up! What do you think of this recipe? Have any tips to make it perfect? Let us know in the comments below!


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

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