German Pork Roast (Schweinebraten)

Tender German pork roast with crispy crackling and rich beer-infused gravy, featuring perfectly seasoned meat for a flavourful meal.

Schweinebraten, or German pork roast, is a beloved dish known for its tender meat and crispy crackling.

This classic German recipe is perfect for a hearty family meal, especially when paired with traditional sides like sauerkraut, dumplings, or red cabbage. The secret to a great Schweinebraten lies in its seasoning, slow roasting, and a rich beer-infused gravy.

Whether for a festive gathering or a comforting weekend meal, Schweinebraten is sure to impress. Follow this step-by-step guide to create an authentic and flavourful German pork roast at home.

Tips for the Perfect Schweinebraten

• Achieving Crispy Crackling – Make sure the skin is completely dry before roasting. Scoring it properly will help it crisp up. (Excuse my attempt at it, I suffer from arthritis in my right hand.) If needed, broil for 1–2 minutes at the end.
• Balancing Flavours – The beer adds a deep, malty richness, if you aren’t a fan, adding a little honey or sugar will help tame the flavour.
• Checking Doneness – Always use a meat thermometer to ensure the pork reaches an internal temperature of 155°F (68°C) before resting.
• Resting Time – Let the roast rest for at least 10 minutes before slicing to allow the juices to redistribute for maximum tenderness.

Ingredients & Substitutions

• Pork Shoulder Roast – The best cut for this dish, providing a balance of fat and meat that results in tender, juicy pork. You can use a bone-in cut, but you will want to remove the bone before cooking. I like to save mine for making Canadian style split pea soup.
• Caraway Seeds – Adds a warm, slightly nutty, and earthy flavour, commonly used in German cuisine. I often can’t find caraway seeds, and have found fennel seeds to be a decent substitution.
• Cumin – Enhances the depth of flavour, complementing the richness of the pork.
• Garlic – Provides a pungent, aromatic element that deepens the seasoning.
• Salt & Black Pepper – Essential for seasoning and drawing out the meat’s natural flavours.
• Oil – Helps the spice rub adhere to the pork and promotes browning.
• Onion – Adds a subtle sweetness and enhances the base of the roasting liquid.
• Carrots & Parsnips – Provide sweetness and earthiness to the roasting base, balancing the flavours.
• Dark Beer – Infuses a deep, malty flavour and enhances the gravy. Can be replaced with beef broth or apple cider for a non-alcoholic version.
• Butter & Flour – Used to create a roux for thickening the gravy, giving it a smooth, rich consistency.

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How to Make German Pork Roast (Schweinebraten)

Yields: 6-8 servings | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes

Ingredients:

• 5-6 lb boneless pork shoulder roast, with skin and fat cap
• ½ teaspoon caraway seeds
• 1 tablespoon ground cumin
• 3 clove garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 parsnips, chopped
• 17 fl oz (500 mL) Dark beer
• 1 tablespoon butter
• 1 tablespoon all purpose flour

Directions:

1. Prepare the Pork

• Preheat your oven to 350°F (175°C).
• Score the skin of the pork in a crosshatch pattern, ensuring you cut through the fat but not into the meat. (Image 1) This helps create crispy crackling.
• Grind the caraway seeds using a mortar and pestle until finely ground. In a small bowl, mix the caraway, cumin, minced garlic, ½ teaspoon salt, black pepper, and oil.
• Rub this mixture generously over the pork, ensuring even coverage on both the skin and meat.

2. Build the Roasting Base

• Place the chopped onion, carrots, and parsnips in the bottom of a Dutch oven or roasting pan. Set the pork on top of the vegetables, skin-side down.
• Pour half of the beer over the pork and vegetables. Cover with a lid or aluminum foil and roast for 1 hour.

3. Roast and Achieve Crispy Skin

• After the first hour, remove the roast from the oven and turn it skin-side up. Ensure the roast sits level to help the skin crisp evenly.
• Pour the remaining beer over the pork and rub the remaining salt onto the skin. Return to the oven, uncovered, and roast for an additional 1 hour and 30 minutes.
• Use a meat thermometer to check for an internal temperature of 155°F (68°C). If the skin starts to brown too quickly, lower the oven temperature to 325°F (165°C) and continue cooking until done.
• For the perfect crackling, broil the roast on high for 1–2 minutes, placing it on the lowest oven rack. Watch closely to prevent burning.

4. Rest and Slice

• Once cooked, remove the pork from the oven and let it rest on a cutting board for at least 10 minutes before slicing. Resting allows the juices to redistribute, ensuring moist and flavourful meat.

5. Make the Gravy (Optional)

• If you’d like to make a rich gravy, strain the vegetables from the Dutch oven, reserving the liquid. Let the liquid sit for a few minutes to separate the fat. Skim off excess fat, leaving about 1–2 tablespoons for flavor.
• Place the Dutch oven on the stovetop over medium heat. Melt the butter in the pan and whisk in the flour, stirring constantly to form a roux. Slowly add ½ cup of water, scraping up the browned bits from the pan. Let the gravy simmer for 5–10 minutes, stirring occasionally, until thickened. Season to taste (may require a little sugar to counter the bitterness of the beer, if that is not desired) and serve in a gravy boat.

Continue to Content

Yield: 8 Servings

German Pork Roast (Schweinebraten)

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Tender German pork roast with crispy crackling and rich beer-infused gravy, featuring perfectly seasoned meat for a flavourful meal.

Print

Ingredients

• 5-6 lb boneless pork shoulder roast, with skin and fat cap
• ½ teaspoon caraway seeds
• 1 tablespoon ground cumin
• 3 clove garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 parsnips, chopped
• 17 fl oz (500 mL) Dark beer
• 1 tablespoon butter
• 1 tablespoon all purpose flour

Instructions

1. Preheat the oven to 350°F/175°C.
2. Score the skin of the pork through the fat cap in a crossed pattern, being careful not to cut into the pork itself.
3. Grind the caraway seeds with a pestle and mortar until ground finely.
4. Mix together the ground caraway, cumin, minced garlic, ½ teaspoon of salt, black pepper and oil. Rub the mixture all over the pork, rubbing into both the skin and meat.
5. Place onion, carrots, and parsnips into the bottom of a dutch oven,
   then place the pork, skin side down, on top of the vegetables.
6. Pour half of the beer over both the pork and vegetables.
7. Roast for 1 hour, covered.
8. Turn the pork over, skin side up, making sure the top of the pork is level to ensure an even cook of the skin.
9. Pour over the remaining beer. Rub the remaining salt over the skin, then return to the oven and roast for 1 hour and 30 minutes, uncovered, until the meat thermometer gives an internal reading of 155°F/68°C.
10. If the skin starts to brown too quickly, lower the oven temperature to 325°F/165°C and cook until the meat’s internal temperature reaches 155°F/68°C. For crispy crackling, broil on high for 1–2 minutes, placing the roasting pan on the bottom rack until the skin puffs up. Let the pork rest on a cutting board before slicing.
11. While the pork is resting, make the gravy, if desired. Strain the vegetables from the dutch oven.
12. Let it sit for a few minutes so the fat separates from the liquid. Skim off the fat, leaving about 1–2 tablespoons for flavour.
13. Place the dutch oven on the stovetop over medium heat.
14. Sprinkle 2 tablespoons of flour evenly over the liquid and whisk constantly to create a roux.
15. Add ½ cup of water to the pan and scrape up the browned bits using a wooden spoon.
16. Let the gravy simmer for 5–10 minutes, stirring occasionally, until thickened. Season to taste. Transfer to a gravy boat for serving.

Recommended Products

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  Lodge 6 Quart Enameled Cast Iron Dutch Oven
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  Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid

Nutrition Information:

Yield:

12

Serving Size:

8 oz
Amount Per Serving: Calories: 703Total Fat: 50gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 207mgSodium: 341mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 53g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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