Schweinebraten (German Roasted Pork)
A classic German roast with a caramelized crust and tender, juicy meat, served with a rich pan sauce made from the drippings. Slow-roasted at low heat for deeply flavored results.
- Total time
- 180 min
- Servings
- 6
- Calories
- 485
- Protein
- 52g
Ingredients
- 4 pounds Bone-in pork shoulder or butt roast
- 2 whole Yellow onion, quartered
- 2 whole Carrot, cut into 2-inch pieces
- 1.5 cups Beef broth
- 2 tablespoons Whole grain mustard
- 1 teaspoon Caraway seeds
- 2 whole Bay leaves
- 1 tablespoon All-purpose flour
Instructions
- 1
Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the pork roast dry all over with paper towels, pressing gently so the surface becomes completely dry and not wet.
- 3
Sprinkle salt and pepper evenly over all sides of the roast, rubbing it gently with your fingers so the seasoning sticks.
- 4
Place a large cast iron skillet or heavy-bottomed roasting pan on the stovetop over medium-high heat and wait until it is very hot, about 2 minutes.
- 5
Pour 2 tablespoons of oil into the hot pan, wait 30 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 6
Carefully lay the pork roast into the hot oil fat-side down, keeping your hands away from the pan as it will sizzle loudly.
- 7
Let the meat sear without moving it for 4 minutes until the bottom turns the color of dark caramel, then check by lifting the edge with tongs.
- 8
Using tongs, flip the roast onto its other side and sear for another 4 minutes until that side also turns dark caramel color.
- 9
Remove the roast from the pan and set it on a clean cutting board or large plate.
- 10
Pour out all but 1 tablespoon of the oil and browned bits from the pan, leaving the stuck-on brown crust on the bottom.
- 11
Add the quartered onion and carrot pieces to the pan and stir continuously over medium-high heat for 3 minutes until the vegetables just begin to brown.
- 12
Pour in the 1.5 cups of beef broth and use a wooden spoon to scrape up the dark brown stuck-on bits from the bottom of the pan.
- 13
Stir in the whole grain mustard, caraway seeds, and bay leaves until they are evenly distributed throughout the liquid.
- 14
Return the seared pork roast to the pan, fat-side up, nestle it among the vegetables and broth so it sits partially submerged.
- 15
Transfer the entire skillet or pan carefully to the preheated 325°F oven and close the door gently.
- 16
Roast uncovered for 2 to 2.5 hours, opening the oven door every 45 minutes to turn the roast onto its other side for even cooking.
- 17
The pork is done when a meat thermometer inserted into the thickest part away from bone reads 190°F, indicating the meat is very tender.
- 18
Remove the pan from the oven carefully using oven mitts and set it on a trivet or pot holder on the countertop.
- 19
Lift the roast out of the pan using tongs and transfer it to a warm serving plate or cutting board; let it rest for 15 minutes covered loosely with foil.
- 20
Strain the roasting liquid through a fine-mesh sieve into a bowl, discarding the vegetables and bay leaves; press gently to extract liquid.
- 21
Pour the strained liquid back into the roasting pan over medium heat and let it bubble gently, stirring occasionally, for 2 minutes.
- 22
Sprinkle 1 tablespoon of flour over the simmering liquid and whisk it in with a fork or whisk until no lumps remain, creating a slightly thickened sauce.
- 23
Taste the sauce with a small spoon and add salt and pepper as needed until it tastes flavorful to you.
- 24
Slice the rested pork roast against the grain into 0.5-inch-thick slices, cutting downward perpendicular to the direction the muscle fibers run.
- 25
Arrange the sliced pork on a warm serving platter and pour the pan sauce over the meat or serve it in a separate gravy boat on the side.
Tools you’ll need
- Large cast iron skillet or heavy-bottomed roasting pan
- Paper towels
- Tongs
- Wooden spoon
- Meat thermometer
- Oven mitts
- Trivet or pot holder
- Fine-mesh sieve
- Whisk or fork
- Small spoon for tasting
- Sharp carving knife
- Serving platter
- Gravy boat
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