Schweinebraten Recipe
German · Main course · 170 min total
A classic German pork roast with crispy crackling, slow-roasted until tender and served with rich gravy.
20
min prep
min prep
150
min cook
min cook
6
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 2 kg pork shoulder with skin (bone-in or boneless)
- 2 teaspoons salt
- 1 teaspoon caraway seeds
- 1 teaspoon black pepper
- 2 onions, quartered
- 2 carrots, chopped
- 1 celery stalk, chopped
- 4 cloves garlic, smashed
- 500 ml dark beer (e.g., Dunkel)
- 500 ml chicken or vegetable broth
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for gravy)
Instructions
- Preheat oven to 220°C (425°F). Score the pork skin in a diamond pattern, being careful not to cut into the meat. Rub salt, caraway seeds, and pepper all over the pork, especially into the skin scores.
- Place the pork skin-side up in a roasting pan. Add onions, carrots, celery, and garlic around the meat. Pour beer and broth into the pan, not over the skin.
- Roast for 30 minutes at 220°C to start crisping the skin. Then reduce oven temperature to 160°C (325°F) and continue roasting for about 2 hours, or until internal temperature reaches 70°C (160°F) and skin is crispy. Baste occasionally with pan juices.
- Remove pork from pan and let rest on a cutting board for 15 minutes. Meanwhile, strain pan juices into a saucepan, pressing on solids. Skim off excess fat. Bring to a simmer, then whisk in cornstarch slurry and cook until thickened. Season gravy with salt and pepper.
- Slice the pork (remove string if tied) and serve with gravy, potato dumplings, or sauerkraut.
Tips
- For extra crispy crackling, pat the skin dry before scoring and leave uncovered in the fridge overnight.
- If skin isn't crispy enough after roasting, place under the broiler for a few minutes, watching carefully.
- Leftover Schweinebraten makes excellent sandwiches.
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