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German Schweinebraten Recipe

German · Main course · 200 min total

A classic German pork roast with crispy crackling, slow-cooked with beer and aromatic vegetables until tender and flavorful.

Ingredients

• 2 kg pork shoulder with skin (bone-in or boneless)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons caraway seeds
• 2 tablespoons vegetable oil
• 2 large onions, sliced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 4 cloves garlic, crushed
• 500 ml dark German beer (e.g., Dunkel or Bock)
• 500 ml beef broth
• 2 bay leaves
• 4 juniper berries (optional)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for gravy)

Instructions

1. Preheat oven to 180°C (350°F). Score the pork skin in a diamond pattern with a sharp knife, cutting through the skin but not into the meat. Rub the meat all over with salt, pepper, and caraway seeds.
2. Heat oil in a large Dutch oven or roasting pan over medium-high heat. Place the pork skin-side down and sear until golden brown, about 5 minutes. Turn and sear the other sides. Remove the pork and set aside.
3. In the same pot, add onions, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Deglaze with beer, scraping up browned bits. Add broth, bay leaves, and juniper berries. Bring to a simmer.
4. Return the pork to the pot, skin-side up. The liquid should come about halfway up the meat. Cover and transfer to the oven.
5. Roast for 2.5 to 3 hours, basting occasionally, until the meat is fork-tender and the internal temperature reaches 85°C (185°F). For extra crispy crackling, uncover for the last 30 minutes and increase oven temperature to 220°C (425°F).
6. Remove the pork to a cutting board and let rest for 15 minutes. Strain the cooking liquid into a saucepan, discarding solids. Skim off excess fat. Bring to a simmer and whisk in the cornstarch slurry. Cook until thickened, about 2 minutes. Adjust seasoning.
7. Slice the pork, removing the skin if desired (or serve with crackling). Serve with gravy and traditional sides like potato dumplings, red cabbage, or sauerkraut.

Tips

• Use a meat thermometer to ensure doneness.
• For extra crispy crackling, pat the skin dry before scoring and salting, and let it air-dry in the refrigerator overnight.
• Leftover Schweinebraten makes excellent sandwiches.
• The gravy can be made ahead and reheated.

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