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
Can be made with or without the top fat part
Bavarian Pork Roast from my Childhood
Best to cook in the Dutch oven or Instant pot. See Instant pot for cooking chart and direction
3 lb pork roast
Salt and pepper
1 tbsp caraway seeds
3 tbsp mustard
1 cup each onions, carrots, celery, spring onions
2 cups vegetable or chicken broth
2 tbsp honey
1 cup Beer
Preheat oven to 350 degrees F (175 degrees C)
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.
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
6 to 8 people
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I cook my pork roast in a Dutch Oven for best results. Here are some to choose from: