Bavarian Pork Roast from my Childhood

Bavarian pork roast, Krustenbraten. Schweinebraten

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.

I had great results cooking the Schweinebraten Roast in the Instant Pot my daughter gave me for Christmas (see recipe), it will take longer in the oven, a regular pot or Dutch Oven, but comes out just a good.

Bavarian Pork Roast from my Childhood

Bavarian Pork Roast from my Childhood
Category: Main Entree
Cuisine: German-Bavarian
Prep Time: 15 minutes
Cook Time: 3 hours

You also can cook the roast in the Dutch Oven (3 hours) or Instant pot for 1 hour. If you like to prepare the Roast in the Instant Pot, you’d pressure cook the meat 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, mustard 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, and broil until the fat is crusty on top, about 15 minutes. Prepare the gravy as directed below.


  • 3 lb pork roast
  • Salt and pepper
  • Paprika
  • 1 tbsp caraway seeds
  • 3 tbsp mustard
  • 1 cup each onions, carrots, celery, spring onions
  • 3 cloves garlic, chopped
  • 2 cups vegetable or chicken broth
  • 2 tbsp honey
  • 1 cup Beer


  • Preheat oven to 350 degrees F (175 degrees C)
  • Can be made with or without the fat part (Schwarte)
  • Season pork roast 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


After taking the roast out of the oven, wait 10 minutes. Slice pork and serve with dumplings, wide noodles and red sweet and sour cabbage

Nutrition information

6 to 8 people
Serving Size: 2 slices

Serve with my Servietten Semmelknödel

Serviettenknoede, bread dumplings

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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