🥩 Schweinebraten – Classic German Pork Roast

Ingredients (serves 6–8)

• 1.5–2 kg (3–4 lb) pork roast (shoulder, neck, or butt, preferably with skin for crackling)
• 2 tbsp vegetable oil or lard
• 2 large onions, roughly chopped
• 2 carrots, roughly chopped
• 1/4 celeriac (celery root), chopped (optional)
• 4 cloves garlic, crushed
• 500 ml (2 cups) beef or vegetable stock
• 250 ml (1 cup) dark beer (e.g., Dunkel or Märzen – optional but traditional in Bavaria)
• 1 tbsp tomato paste
• 1–2 tsp caraway seeds
• 1–2 tsp salt (or to taste)
• 1 tsp freshly ground black pepper
• 2–3 bay leaves
• Fresh parsley for garnish

Instructions

1. Prep the pork
   • If your roast has skin, score it with a sharp knife in a crisscross pattern (avoid cutting into the meat).
   • Rub the meat all over with salt, pepper, and caraway seeds.
2. Brown the roast
   • Heat the oil in a large roasting pan or ovenproof pot over medium-high heat.
   • Brown the pork on all sides until golden. Remove and set aside.
3. Sauté vegetables
   • In the same pan, add onions, carrots, celeriac, and garlic.
   • Sauté until lightly caramelized (about 5–7 minutes).
   • Stir in tomato paste and cook for 1–2 minutes.
4. Deglaze
   • Pour in the beer (if using) and let it reduce by half, scraping up any browned bits.
   • Add the stock, bay leaves, and return the roast to the pan.
5. Roast slowly
   • Preheat oven to 180 °C / 350 °F.
   • Roast uncovered for about 2.5–3 hours, basting occasionally with the pan juices.
   • If the liquid evaporates too much, top up with more stock or water.
6. Make the crackling (if skin-on)
   • For the last 20–30 minutes, increase the heat to 220 °C / 425 °F to crisp the skin.
7. Make the gravy
   • Remove roast from pan, cover loosely with foil, and rest for 10–15 minutes.
   • Strain the roasting liquid and vegetables into a saucepan, pressing the veg to extract flavor.
   • Simmer and adjust seasoning. For thicker gravy, whisk in a little cornstarch slurry.
8. Serve
   • Slice the pork and serve with gravy, garnished with parsley.
   • Traditional sides: Semmelknödel (bread dumplings), sauerkraut, or red cabbage.

💡 Tip: In Bavaria, many people swear by roasting with beer for flavor, but in Franconia, they sometimes use only stock for a milder taste.