Schweinebraten

Just over a year ago, Brent and I took our first vacation since 2011 to attend my German cousin, Steffi’s wedding in southern Germany. We had an amazing time exploring Munich, nearby Augsburg, and even took a quick flight up to Berlin for a couple of days. We enjoyed meeting my family, the scenery, the culture, and the food.

Less than two weeks ago, Steffi and her husband Andi came to the U.S. and spent a couple days with us. Our time together exploring D.C. reminded Brent and me of our time in Deutschland and inspired us to try (again) to create one of our favorite Bavarian meals—schweinebraten.

This flavorful, crispy-skinned pork roast is traditionally served with potato dumplings, sauerkraut and gravy made from the pork roast drippings. We decided to serve it with sauerkraut and sautéed greens. Whatever you chose to have on the side, I’m sure you’ll enjoy it as much as we did.

Ingredients
8-10 lb pork shoulder with skin
3 Tbsp Düsseldorf mustard
2 Tbsp salt
2 tsp pepper
2 Tbsp caraway seeds
1/4 tsp ground clove
2 Tbsp avocado oil
4 medium carrots, chopped
1 large white onion, sliced
2 C Reisling (or similar white, German wine)

Method

Pat the shoulder dry. Mix the mustard, salt, pepper, caraway seeds, and clove in a small bowl. Rub the mixture all over the shoulder. Seal in a container (or plastic wrap) and refrigerate overnight.

Bring the pork to room temperature for 45-60 minutes. Preheat the oven to 350 F.

Pour the oil into a large, deep pot (or dutch oven). Tilt and turn the pot around to grease the sides with the oil.

Add the carrots and onion slices to the bottom of the pot. Then, pour in the wine.

Place the shoulder skin-side down into the pot. Cover and roast for 1 hour, baste with the liquid in the pot after 30 minutes.

Baste the pork again, and then flip it so the skin side is up. Cover and cook for another hour, basting after 30 minutes.

Uncover the pot, score the pork skin with a sharp knife, and roast for 1 hour.

Allow the pork to rest for 15 minutes before removing from the pot and slicing. Serve with sauerkraut and/or greens.

Schweinebraten Paleo Recipe [paleo, primal, gluten-free]

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Schweinebraten

  • Servings: 10-12
  • Time: marinate overnight + 4 hours prep & cooking
  • Difficulty: medium
  • Print

Ingredients
8-10 lb pork shoulder with skin
3 Tbsp Düsseldorf mustard
2 Tbsp salt
2 tsp pepper
2 Tbsp caraway seeds
1/4 tsp ground clove
2 Tbsp avocado oil
4 medium carrots, chopped
1 large white onion, sliced
2 C Reisling (or similar white, German wine)

Method

1. Pat the shoulder dry. Mix the mustard, salt, pepper, caraway seeds, and clove in a small bowl. Rub the mixture all over the shoulder. Seal in a container (or plastic wrap) and refrigerate overnight.

2. Bring the pork to room temperature for 45-60 minutes. Preheat the oven to 350 F.

3. Pour the oil into a large, deep pot (or dutch oven). Tilt and turn the pot around to grease the sides with the oil.

4. Add the carrots and onion slices to the bottom of the pot. Then, pour in the wine.

5. Place the shoulder skin-side down into the pot. Cover and roast for 1 hour, baste with the liquid in the pot after 30 minutes.

6. Baste the pork again, and then flip it so the skin side is up. Cover and cook for another hour, basting after 30 minutes.

7. Uncover the pot, score the pork skin with a sharp knife, and roast for 1 hour.

8. Allow the pork to rest for 15 minutes before removing from the pot and slicing. Serve with sauerkraut and/or greens.

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