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Traditional Schweinebraten

A classic German pork roast, tender and infused with rich flavors, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs pork shoulder Shoulder is ideal for tenderness due to its fat content
  • 2 tablespoons olive oil For easy browning and flavor
  • 2 cups onion, chopped Adds sweetness and depth
  • 4 cloves garlic, minced Infuses flavor into the meat
  • 1 tablespoon caraway seeds Distinctive flavor characteristic of German cuisine
  • 1 tablespoon salt Enhances all the other flavors
  • 1 teaspoon black pepper For a mild kick
  • 2 cups vegetable or chicken broth Keeps the meat moist during cooking

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a large oven-safe pot, heat the olive oil over medium-high heat.
  3. Add the pork shoulder, browning it on all sides for about 5-7 minutes until a golden crust forms.
  4. Remove the pork from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent, approximately 5 minutes.
  5. Stir in the minced garlic, caraway seeds, salt, and pepper, and cook for an additional minute.
  6. Return the pork to the pot, then pour in the broth, ensuring the meat is partially submerged. Bring to a gentle simmer.
Cooking
  1. Cover the pot with a lid and transfer it to the oven.
  2. Roast for approximately 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart.
  3. Once ready, remove the pot from the oven. Take the pork out and let it rest for at least 10 minutes before slicing.
Serving
  1. Serve the Schweinebraten with its delicious broth, alongside your favorite sides.

Notes

Use a meat thermometer: Your pork should reach an internal temperature of about 145°F (63°C) for optimal juiciness. Enhance the gravy by thickening the leftover broth with a cornstarch slurry.