Cooking Lucid
Schweinebraten
Bavarian roast pork shoulder with crackling skin and dark beer gravy — the Sunday roast of southern Germany, served with Semmelknödel and tangy cabbage.
Prep 20 min
Cook 2h 30m
Total 2h 50m
Serves 6
Ingredients
Step 1 — Season the roast
- 4 lbs boneless pork shoulder (skin on)
- 4 garlic cloves (minced)
- 1 tbsp caraway seeds
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
Step 2 — Roast
- 2 onions (quartered)
- 2 carrots (chunked)
- 2 cups dark beer
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
Step 3 — Serve
- Semmelknödel
- Bavarian sauerkraut or Rotkohl
- Fresh horseradish
Instructions
- 1
Score and season
Score pork skin deeply. Rub with garlic, caraway, salt, and pepper. Let sit at room temperature 30 minutes.
- 2
Roast low and slow
Sear pork in oil in a roasting pan on all sides. Add onions, carrots, beer, broth, tomato paste, and bay leaves. Roast covered at 325°F for 2 hours, then uncover and roast 30 minutes until skin is crisp and internal temperature reaches 190°F.
- 3
Make gravy and serve
Rest pork 15 minutes. Strain pan juices, skim fat, and simmer into a rich gravy. Slice pork and serve with gravy, Semmelknödel, and cabbage.
Nutrition per serving: 520 cal · 46g protein · 10g carbs · 32g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
