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 for several minutes, then into the oven for several hours. Another option I prefer is the Instant Pot (see recipe below), but this roast was too large, so it went into the oven.
Bavarian Pork Roast from my Childhood
October 30, 2018
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
Persons
6
Serving Size
2 slices
Prep Time
15 minutes
Cook Time
3 hours
Total Time
3 hours, 15 minutes
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 and keep warm.
- 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
Calories
800
33%
Fat
55 g
86%
Saturated
19 g
95%
Carbs
13 g
4.5%
Protein
55 g
Fiber
1.5 g
6.2%
Sugar
7.5 g
Sodium
1063 mg
44%
Trans fat
0.0 g
Cholesterol
217 mg
72%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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