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 (or stove top) for several hours. Another option I prefer is the Instant Pot (see recipe below). The roast pictured was too large, so I cooked it in the oven instead.
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. 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 as directed below.
Grill for about 3 minutes on each side until charred
Cook pork roast until 175F internal temp, 40 min. per pound
Let rest the pork toast for 30 minutes before slicing
Bavarian Pork Roast from my Childhood
Ingredients
- 3 to 5 lb pork shoulder or Boston Butt
- Salt and pepper
- Paprika
- 1 tbsp caraway seeds
- 3 tbsp mustard (optional)
- 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
Instructions
- 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. Cut squares on the top fat part
- Cut up 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.
- Season to taste with salt and pepper.
- Serve with potato or bread dumplings or wide noodles, and red, sweet and sour cabbage
Serve with my Servietten Semmelknödel
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