As a child, I remember waking up on a Sunday morning to the smell of my mothers Bavarian Pork Roast in the oven. She would go to the early church service, and then roast the Schweinebraten while we were gone to the later mass. At noon we were ready to sit at the table or Mittagstisch.
Usually you would sear the meat before placing it in the oven or pot. I prefer a smoky taste, so I placed the large pork shoulder on the grill on each side for several minutes, then into the oven (stove top, Instant Pot).
About the fatty part: Slice with a sharp knife criss cross in a diamond shaped pattern. I found out it is actually easier just to do that before you broil the pork roast at the end.
Instant Pot – Pressure cooker:
If you want to save time, the Instant Pot for 45 minutes to 1 hour (20 min per pound). Instant Pot recipe: Pressure cook the meat on high for 20 minute per pound. Sear the seasoned pork in vegetable oil on all sides, add the chopped vegetables and sear 2 more minutes. Combine 2 cups of beer, onions, garlic, caraway seeds, honey and Worcestershire sauce, pour over pork roast. Close lid and cook a 3 to 4 lb roast for 55 minutes, 10 minutes slow release. Turn the oven on broil. Slice a diamond shaped pattern on the fatty part. Place the pork, fatty side up, into a roasting pan. Add 1 cup beer or liquid to pan and broil until the fat is crusty on top, about 1o to 15 minutes. Prepare the gravy at the end as directed below.
1 cup each onions, carrots, celery, spring onions, sliced
3 cloves garlic, chopped
2 cups vegetable or chicken broth
2 tbsp honey
1 cup Beer
3 hours, 15 minutes
Instant Pot recipe (1 hr): Sear the seasoned pork in vegetable oil on all sides, add the chopped vegetables and sear 2 more minutes. Combine 2 cups of beer, onions, garlic, caraway seeds, honey and Worcestershire sauce, pour over pork roast. Close lid and cook a 3 to 4 lb roast for 55 minutes, 10 minutes slow release. (Pressure cook on high about 20 minutes per pound). Turn the oven on broil. Place the pork into a roasting pan with fatty side up and cut a criss cross pattern on top. Brush with beer and honey mixture. Add 1 cup beer or liquid to pan and broil until the fat is crusty on top, about 1o to 15 minutes. Prepare the gravy as directed below.
Preheat oven to 350 degrees F (175 degrees C)
Can also be made with or without the fat part (Schwarte)
Season pork with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
Slice with a sharp knife criss cross in a diamond shaped pattern on the fat part, or do that before you broil the pork roast (I found that to be easier).
Cube or slice the vegetables.
Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 10 minutes.
Transfer pork to a large roasting pan fatty side down with the 2 cups of broth. Place in oven for 30 minutes at 350 F.
Sear the vegetables in the same skillet where you fried the roast.
After the 30 minutes, turn roast fatty side up and add the cubed onion, carrots and celery. Spread vegetable mixture around pork in roasting pan.
Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula.
Add more broth if necessary.
Bake with the fatty part up in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often with a honey and beer mixture at 350F.
If vegetables become dry, add 1 cup hot water, or as needed.
For a nice crust, heat oven to broil for 15 minutes.
Internal temperature should be at least 160 to 185F
Transfer pork roast to a large platter, let stand for 10 to 15 minutes before carving.
Strain remaining liquid through a sieve into a saucepan; reserve vegetables if you like.
Stir in cornstarch/flour to thicken; start to boil for 2 minutes, then simmer until sauce is thickened, about 5 minutes.