Traditional Schweinebraten

Tender pork roast with a crackling rind that snaps. The dark beer sauce is thick, rich, and carries the deep aroma of caraway seeds.

• Prep time: 30 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 1066
• Protein: 68 g
• Carbs: 29 g
• Fat: 68 g

Ingredients

• 1.2 kg Pork shoulder ( with rind )
• 500 ml Brown beer ( abbey or bock style )
• 2 piece Yellow onion ( quartered )
• 2 piece Carrot ( roughly sliced )
• 150 g Celeriac ( cubed )
• 3 piece Garlic ( crushed )
• 1 tbsp Caraway seeds ( whole )
• 1 tbsp Mustard ( to rub the meat )
• 2 tbsp Sunflower oil
• 1 tbsp Gray sea salt
• 1 tsp Black peppercorns ( crushed )
• 250 ml Beef bouillon powder ( warm )

Instructions

1. Meat preparation

   Score the pork rind with a sharp knife without cutting into the meat. Rub the roast vigorously with salt, pepper, and mustard.

2. Searing and garnish

   In a pot, heat the oil. Sear the meat on all sides until well browned. Add the onion, carrot, and celeriac cut into large cubes. Let the vegetables brown.

3. Deglazing and cooking

   Deglaze with the dark beer and pork stock, scraping the juices from the bottom of the pot. Add the caraway seeds and crushed garlic. Cover and bake at 160°C for about 2 hours. Regularly baste the meat with the juices.

4. Sauce finishing

   Remove the roast and keep it warm. Strain the juice through a fine sieve and reduce it over heat until the sauce coats the spoon. It should be shiny and smooth.

Chef's tips

• For extra crispy crackling, finish the roast for 5 minutes under the oven broiler.
• Do not trim the fat from the pork shoulder; it bastes the meat during the slow roasting process.

Storage

Keeps for 3 days in the fridge. The sauce will jellify; reheat gently in a pan with a splash of water.