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 I would sear the meat in a pan before placing it in the oven or pot. I prefer a smoky taste, so this time I placed the large pork shoulder on the grill and charred it on each side for several minutes, then placed it 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.
Serve with Potato puree, Bread dumplings, or Potato dumplings and gravy
Instant Pot – Pressure cooker:
If you want to save time, the Instant Pot for 45 minutes to 1 hour (15 min. per pound).
Instant Pot recipe: Sear the seasoned pork in vegetable oil on all sides, add the chopped vegetables and sear 2 more minutes. Add 1 cup of beer and 1 cup of water, minced onion and garlic to the IP, place pork on top of trivet, cover with caraway seeds (optional). Close lid and pressure cook on high the 3 to 4 lb roast for 55 minutes, 10 minutes slow release. (15 min. per pound). Turn the oven on broil. Place the pork into a roasting pan with fatty side up and cut a criss cross pattern on top. Brush with beer and honey mixture. Add 1 cup beer or liquid to pan and broil until the fat is crusty on top, about 10 to 15 minutes. Prepare the gravy as directed. Ninja OL701 Pressure Cooker and Steam Fryer can be bought here on Amazon
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.
- Slice with a sharp knife criss cross in a diamond shaped pattern on the fat part, or do that before you broil the pork roast (I found that to be easier).
- Cube or slice 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.
Notes
After taking the roast out of the oven, wait 10 minutes. Slice pork and serve with potato or bread dumplings, wide noodles, Spätzle, and red sweet and sour cabbage or Bavarian Sauerkraut
Serve with my Servietten Semmelknödel
