Dinner Lunch

Traditional Bavarian Pork Roast (Schweinebraten)

Ingredients:

  • 2kg / 4.5 lb pork shoulder butt (Boston butt), rind on
  • 2 tbsp Dijon mustard
  • 3 cloves of garlic, peeled
  • 1 tbsp dried marjoram
  • 2 tbsp whole caraway seeds
  • Salt
  • Pepper
  • 2 1/8 cups of beef or veal broth
  • 1/2 celeriac
  • 5 shallots
  • 3 potatoes
  • 5 carrots
  • 2 bay leaves
  • 1 piece of fresh ginger (approx. 3cm / 1inch)
  • 2 fresh springs of marjoram

Let’s create something tasty:

  1. Using a sharp knife, score the rind if the pork shoulder in a diamond pattern (or have a butcher do it). Blend the mustard with one finely diced clove of garlic, dried marjoram, and caraway seeds; generously season with salt and pepper. Brush the mixture on the underside of the roast. Put the meat into a bowl, cover, and let rest overnight in the refrigerator.
  2. Preheat oven to 160C / 325F. Salt and pepper the pork roast once again and place it in a roasting pan with the fat facing down. Add the broth, and roast the pork in the middle rack of the preheated oven for approximately 1 hour and 20 minutes.
  3. Peel and dice the celeriac, shallots, potatoes, carrots, and the remaining 2 garlic cloves. Turn the pork fat-side up, and continue to roast for another hour. Add the bay leaves, the thinly-sliced ginger, and springs of marjoram, and roast for another 20 minutes.

Our tip:

  • Of course you can take a pork picnic shoulder as well, but the shoulder butt is the juicier one
  • Celeriac (also called celery root) is slightly different in texture and flavor than stalk celery, which may be used as a substitute.

Our recommendation as a side dish would be either Bavarian dumplings or potatoes

0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments