Schweinebraten (Pork Roast) is a traditional Bavarian recipe frequently served in Beer Halls and, yes, you guessed right, at the Oktoberfest. The meat traditionally used for this dish is a pork shoulder that’s roasted long and slow in a rich sauce. Our recipe stays true and close to the traditional recipe, with a little twist on how to thicken the sauce. With the weekend ahead, this could be your perfect Sunday meal.
Ready in 2 hours – Serves 6
To make this recipe you’ll need:
- 2 lbs pork shoulder
- 2 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp powdered garlic
- 1 tbsp majorcam
- 1 tbsp lemon peel (from an organic lemon)
- 1 tbsp caraway seed
- 2 tbsps butter
- 2 onions diced
- 3 carrots diced
- 1 celery stick diced
- 2 garlic cloves minced
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 2 cups beef or vegetable broth divided
- Chopped Parsley to garnish
Wash and tap dry the pork shoulder and season it with salt and pepper. Mix the powdered garlic, majoram, lemon peel, and caraway seeds together and rub them on the pork shoulder.
Heat an oven proof pot (dutch oven) over medium heat. Melt the butter and brown the pork shoulder for 2 – 3 minutes on each side.
Heat the oven to 355 F. put about 2 tbsps of the broth in the pot, cover with an oven safe lid and place it in the oven to roast for about 45 minutes.
At 45 minutes cooking time, add the onions and carrots to the pot, and another 1/4 cup broth. Cover and continue to roast for another 35-40 minutes.
Take the pork shoulder out of the oven and place the meat on a cutting board to rest. Prepare a sauce with he liquid and the vegetables leftover in the pot, place the pot on medium heat, blend the soften veggies into the broth to thicken the sauce. If your sauce it too thick, add the remaining broth to reach desired consistency. Bring to a boil and place sauce in a saucer.
Slice the pork shoulder and serve with some potatoes, roasted veggies or some german red cabbage (Rotkohl). Pour some of the sauce on the meat slices, garnish with some fresh parsley. Enjoy!