Schweinebraten - German Style Roast Pork

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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