Authentic Schweinebraten German Pork Roast Bavarian Style

Submitted by Chef #1166907

"This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make."

 

• Ready In: 3hrs 15mins
• Ingredients: 14
• Yields: 1 roast
• Serves: 6

ingredients

• 2267.96 g pork roast (deboned shoulder roast)
• 59.14 ml Dijon mustard
• 1.23 ml caraway seed, ground
• 1.23 ml onion powder
• 1.23 ml garlic powder
• 0.25 ml ground paprika
• 1.23 ml celery powder
• 1.23 ml salt
• 1.23 ml pepper
• 29.58 ml olive oil
• 2 medium onions, with skin, quartered
• 2 medium carrots, diced
• 59.14 ml leek, diced
• 354.88 ml vegetable broth

directions

1. wash and pat dry roast.
2. mix all dry ingredients together and rub onto roast.
3. spread a liberal amount of mustard onto roast.
4. heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
5. push vegetables aside and brown roast from all sides in the very very hot roasting pan.
6. ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
7. ad broth and transfer everything to the oven.
8. roast covered for 1 1/2 hours at 350°F.
9. uncover, stir onions and veggies.
10. turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
11. once roasting time has finished transfer meat to a plate to rest.
12. take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
13. strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
14. Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
15. Best served with potato dumplings and sauerkraut.

Reviews

[tdkostel]

I used this recipe and compared it (blended some of the guidance, actually) with two others. I would not keep this one around. The seasoning amounts are way off. I had great success browning the roast first, then braising at 350 degrees. Vegetables can be browned first and partially cooked helps to bring out the flavors. I suggest removing skins from the onions. After browning the veggies on the cooktop, remove them and brown the roast on all sides. Replace the veggies, add 2" of liquid (vegetable stock, beer, or white wine) and put into the oven to finish without a lid.

 

[markjknowles]

I have tried a few different versions of this dish from different sites and this is absolutely the worst. All the liquid cooked off and I upped the amount to begin with because I was skeptical about the listed amount. The roast shriveled to almost nothing. I will avoid this like the plague from now on.

 

[955706]

I added 1 apple to the pot and mashed the vegtables and returned to the gravy. Slightly thickened with cornstarch. Would like to try juniper berrys just to see the outcome.

 

[Dexter M.]

Just tried this recipe and was good, but I had to tweak the amounts and still needs some work. Instead of 1/4 teaspoon for the dry ingredients, increase to a whole teaspoon, and the salt increase to 2 or 3 teaspoins.

 

[Alma S.]

I made this roasted pork yesterday for the church I attend as part of our Oktoberfest celebration. It is an easy recipe to follow and the results were outstanding. I actually cooked enough pork for 80 - 100 people and received many compliments. This recipe is a winner and I know I will be making it again very soon.