Bavarian Pork Roast from my Childhood

Jump to recipe

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.

  • Boston Butt Pork
  • grill pork roast on the grill
  • Bavarian Pork Roast, Schweinebraten in the oven
  • Bavarian Pork Roast, Schweinebraten
  • Bavarian Pork Roast, Schweinebraten
  • Bavarian Pork Roast, Schweinebraten
  • Pork roast in sauce and dumpling
  • Bavarian Pork Roast, Schweinebraten
  • Krustenbraten, German Pork roast with bread dumplings, Sauerkraut
  • Bavarian Pork Roast, Schweinebraten with Spätzle

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.

Serve with my Servietten Semmelknödel

Serviettenknoede, bread dumplings