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Schweinebraten - German Style Roast Pork

This recipe is known by different names in different countries. In the Czech Republic this dish is known as veprova pecene. In Poland, it is called pieczen wieprzowa. The cooking time depends on the size of the roast. Posted in response to a recipe request.

Ready In:
3hrs 15mins
Serves:
Units:

ingredients

  • 4 -6 lbs pork shoulder or 4 -6 lbs pork butt
  • 2 tablespoons caraway seeds
  • 1 tablespoon salt
  • 2 teaspoons ground pepper
  • 2 tablespoons cooking oil
  • 3 medium onions, roughly chopped
  • 2 carrots, peeled and chopped
  • 12 1/2 cup white wine or 1/2 cup beer
  • 2 -3 tablespoons flour
  • 2 -3 tablespoons butter
  • Other seasonings that can be rubbed into the pork before roasting include

  • minced garlic or your favorite mustard

directions

  • Preheat oven to 350°F.
  • Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
  • Let stand for one hour.
  • Spray your roasting pan with cooking spray.
  • Place the vegetables into roasting pan and pour liquid of choice.
  • Place the roast, fat side down, in the roasting pan on top of the vegetables.
  • Cover tightly and roast for one hour.
  • Remove from oven, uncover and turn roast fat side up.
  • Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
  • Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
  • Remove and save the vegetables to serve on the side.
  • Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
  • Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
  • Slice the roast thinly and serve with the gravy on the side.
  • For additional richness, the gravy may be finished with a little butter, cream or sour cream.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"This recipe is known by different names in different countries. In the Czech Republic this dish is known as veprova pecene. In Poland, it is called pieczen wieprzowa. The cooking time depends on the size of the roast. Posted in response to a recipe request."
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  1. Die wilde Koechin
    I was born and raised in Garmisch-Partenkirchen. My mom is a cook and she showed me a thing or two about Schweinebraten. This recipe is almost as good as my mom's. As we would say at home: "SAU GUAD".
    Reply
  2. manfred33
    This recipe is reposted from the Gundelsheim website.... minus the cabbage recipe.<br/>http://gundelsheim.com/recipes/red-cabbage-german-roast-pork
    Reply
  3. Mark C H.
    This was very good! Never tried a gravy with this type of pork roast. I may add cabbage sometime, not kraut but the subtle flavor might be nice. Love what the caraway does to it too.
    Reply
  4. jvhfalc
    Try roasting pork butt fat side up on top of vegetables and add 2 Granny Smith apples cored seeded peeled and quartered, and 1# good rinsed sauerkraut
    Reply
  5. Ashley S.
    This was amazing!!! I used a pork tenderloin and cooked it in my electronic pressure cooker. I didn't cut back on any of the liquids, I actually added a bit more probably a cup to cup and a half of beer. I rubbed it w/a lot of our favorite beer mustard prior to cooking and didn't salt or pepper the meat. I did add a little to the veggies before placing the meat in. I had exactly 2 cups of liquid left and when the gravy thickened I added 1/3 cup of sour cream to it...heaven! We had this along with rosemary roasted red potatoes, fantastic! I will definitely be making this for years to come :)
    Reply
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