Oh Germany, thank your for beer, thank you for good times and thank you for perfect pork recipes. This Schweinebraten has been one of my favorite throughout this AFW journey. It’s a typical dish served on the world famous German celebration Oktoberfest. This one is made with Weizenbier which is a light, unfiltered pale ale that is delicious and easy t0 drink. Yes, you can have a few while the pork roasts in the oven, and then some more while and after eating it.
For today’s Sunday post I’m keeping things simple. Beer in hand, enjoying a garden late lunch of delicious German Schweinebraten. A few tips for the roast. Be very careful not to cut through the fat (or worse the meat) while scoring the skin. Rookie me, I did. The roasting process creates a super crunchy skin that will provoke oohs and aahs on any eater. But if the scoring is done too deeply, cutting will be difficult and some skin pieces will fall off when you slice the roasted pork.
Is delicious no matter what. But a good scoring technique will prevent friends and family to fight over property rights for the mega crunchy skin falling all over the cutting board. For now that’s all, I’m off to eat another serving of pork and hang out with family. Keep things happy and tasty. Enjoy your Sunday!
- 5 lbs pork shoulder
- 2 tbsp olive oil
- 1/2 tsp caraway seeds
- 1 tbsp salt
- 1/2 tbsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp celery salt
- 3 small onions, peeled and cut into big chunks
- 5 small carrots, peeled and cut into big chunks
- 10 jumbo green asparagus, cut into big chunks
- 4 celery stalks, cut into big chunks
- 1 1/2 lb potatoes, peeled and cut into big chunks
- 2 cups chicken stock
- 1 cup Weizenbier
- 1 tbsp cornstarch
- Preheat the oven to 375°F. Using a paper towel thoroughly dry the pork shoulder. With a very sharp knife score the skin of the pork making diagonal cuts that are 1 inch apart. Cut only the skin but not the fat under it.
- In a small bowl mix together the caraway, salt, black pepper, garlic powder, paprika and celery salt. Rub this mixture all over the pork.
- Heat the olive oil at medium high to high temperature on a big roasting pan. Sear the pork on all sides starting with the skin side. Once seared, turned off the heat and put the pork aside. Then put the rest of the ingredients (except for the beer) in the roasting pan. Put the pork skin side up directly on top of the veggies. Bake for 2 1/2 hours.
- While roasting, baste the pork every 30 minutes. First with the broth of the roasting pan, the with 1/2 cup of Weizenbier, then with broth again, 1/2 cup of beer and finally with broth.
- Turn on the broiler and wait for the skin to pop. Remove from the oven.
- Drain the roasting juices into a saucepan. Add cornstarch and cook the gravy at medium temperature while whisking to prevent the formation of lumps. If your gravy is not thick enough add more cornstarch but remember it will thicken even more once cooled, so don't get too carried away.
- Cut thick slices of the Schweinebraten with a nice portion of the roasted vegetables, sauerkraut or rotkraut and top the meat with gravy. Enjoy.