Entree: Germany – Wurttemberg – Schweinebraten (A classic Wurttemberg roast pork with a seasoned crust and rich pan gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3.5 lb (1.6 kg) boneless pork shoulder roast, trimmed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (7 g) ground caraway seeds (or 1 tbsp (15 ml) crushed whole caraway)
- 4 garlic cloves, smashed — about 0.42 oz (12 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large onions, quartered — about 12 oz (340 g)
- 2 carrots, cut into large chunks — about 6 oz (170 g)
- 2 celery stalks, cut into chunks — about 4 oz (115 g)
- 12 oz (355 ml) dark beer (lager or dunkel) or substitute 2 cups (480 ml) beef stock
- 1 cup (240 ml) beef stock (additional, if needed)
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 g) Dijon mustard (optional, for serving)
- 2 bay leaves
- 1 tsp (5 g) sugar (to aid browning, optional)
- Fresh parsley, chopped, for garnish

Show original ingredient measurements

- 3.5 lb (1.6 kg) boneless pork shoulder roast, trimmed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (7 g) ground caraway seeds (or 1 tbsp crushed whole caraway)
- 4 garlic cloves, smashed — about 12 g
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large onions, quartered — about 12 oz (340 g)
- 2 carrots, cut into large chunks — about 6 oz (170 g)
- 2 celery stalks, cut into chunks — about 4 oz (115 g)
- 12 oz (355 ml) dark beer (lager or dunkel) or substitute 2 cups (480 ml) beef stock
- 1 cup (240 ml) beef stock (additional, if needed)
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 g) Dijon mustard (optional, for serving)
- 2 bay leaves
- 1 tsp (5 g) sugar (to aid browning, optional)
- Fresh parsley, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 325°F (160°C). Pat the pork roast dry. Mix kosher salt, black pepper, and caraway; rub the mixture all over the roast, pressing it into any scored fat. Insert smashed garlic under the fat or into slits in the meat.
2. Heat vegetable oil or lard in a large ovenproof roasting pan or Dutch oven over medium-high heat. Brown the roast on all sides until a deep crust forms, about 4–5 minutes per side. Remove roast and set aside.
3. Add onions, carrots, and celery to the pan and cook, stirring, until lightly browned, about 6–8 minutes. Sprinkle sugar over vegetables if using to aid caramelization. Return the roast to the pan, nestling it on top of the vegetables. Add bay leaves.
4. Pour dark beer (or 2 cups (480 ml) beef stock) around the roast — not directly over the seasoned top — and add additional beef stock if needed to come about 1/3 up the sides of the roast. Bring to a simmer.
5. Cover the pan with a lid or tightly with foil and transfer to the preheated oven. Roast for about 2 to 2 1/2 hours, or until the internal temperature reaches 160–165°F (71–74°C) and the meat is tender. Remove the cover for the last 30 minutes to deepen the crust.
6. Transfer the roast to a cutting board and tent with foil. Let rest 15–20 minutes before slicing.
7. Make the gravy: strain pan juices into a saucepan, skimming off excess fat. Bring juices to a simmer. Whisk 2 tbsp (16 g) all-purpose flour into 1/4 cup (60 ml) cold water to make a slurry, then slowly whisk into simmering juices to thicken. Add remaining 1 cup (240 ml) beef stock if needed to reach desired consistency. Simmer 3–5 minutes, season with salt and pepper, and adjust with a splash of beer or a teaspoon of Dijon mustard for depth if desired.
8. Slice the Schweinebraten and serve with the pan gravy spooned over, garnished with chopped parsley. Traditional accompaniments include potato dumplings, spaetzle, or braised red cabbage.

1. Preheat oven to 325°F (160°C). Pat the pork roast dry. Mix kosher salt, black pepper, and caraway; rub the mixture all over the roast, pressing it into any scored fat. Insert smashed garlic under the fat or into slits in the meat.
2. Heat vegetable oil or lard in a large ovenproof roasting pan or Dutch oven over medium-high heat. Brown the roast on all sides until a deep crust forms, about 4–5 minutes per side. Remove roast and set aside.
3. Add onions, carrots, and celery to the pan and cook, stirring, until lightly browned, about 6–8 minutes. Sprinkle sugar over vegetables if using to aid caramelization. Return the roast to the pan, nestling it on top of the vegetables. Add bay leaves.
4. Pour dark beer (or 2 cups / 480 ml beef stock) around the roast — not directly over the seasoned top — and add additional beef stock if needed to come about 1/3 up the sides of the roast. Bring to a simmer.
5. Cover the pan with a lid or tightly with foil and transfer to the preheated oven. Roast for about 2 to 2 1/2 hours, or until the internal temperature reaches 160–165°F (71–74°C) and the meat is tender. Remove the cover for the last 30 minutes to deepen the crust.
6. Transfer the roast to a cutting board and tent with foil. Let rest 15–20 minutes before slicing.
7. Make the gravy: strain pan juices into a saucepan, skimming off excess fat. Bring juices to a simmer. Whisk 2 tbsp (16 g) all-purpose flour into 1/4 cup (60 ml) cold water to make a slurry, then slowly whisk into simmering juices to thicken. Add remaining 1 cup (240 ml) beef stock if needed to reach desired consistency. Simmer 3–5 minutes, season with salt and pepper, and adjust with a splash of beer or a teaspoon of Dijon mustard for depth if desired.
8. Slice the Schweinebraten and serve with the pan gravy spooned over, garnished with chopped parsley. Traditional accompaniments include potato dumplings, spaetzle, or braised red cabbage.