Entree: Germany – Berlin-Brandenburg – Schweinebraten (Traditional roasted pork with crisp crackling and a savory brown gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 5 min

Ingredients

- 4 lb (1.8 kg) pork shoulder with rind, rind scored
- 2 tbsp (30 g) coarse sea salt (for rind and seasoning)
- 2 tsp (4 g) ground black pepper
- 2 tsp (4 g) caraway seeds, lightly crushed
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, about 14 oz (400 g), quartered
- 2 carrots, about 6 oz (170 g), roughly chopped
- 2 stalks celery, about 4 oz (115 g), roughly chopped
- 2 cups (480 ml) beef or pork stock
- 1 cup (240 ml) German lager or dry beer
- 2 tbsp (16 g) all-purpose flour for gravy
- 2 tbsp (30 g) unsalted butter
- Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 450°F (230°C). Pat the pork rind very dry with paper towels; score the rind in parallel lines down to the fat but not into the meat. Rub the entire roast with 2 tbsp (30 g) coarse sea salt, 2 tsp (4 g) black pepper, crushed caraway seeds, and minced garlic, working seasoning into the scores.
2. In a large roasting pan, toss onions, carrots, and celery with 2 tbsp (30 ml) vegetable oil and spread in an even layer. Place the pork on top of the vegetables, rind-side up.
3. Roast at 450°F (230°C) for 20–25 minutes to set and crisp the rind. Reduce oven temperature to 325°F (160°C). Pour 1 cup (240 ml) beer and 1 cup (240 ml) stock into the pan around the vegetables (not over the rind).
4. Continue roasting uncovered for about 2 to 2½ hours, basting occasionally with pan juices, until the internal temperature reaches about 160°F (71°C) and the meat is tender. If the rind needs extra crackling, increase heat to 425°F (220°C) for the final 10–15 minutes while watching closely.
5. Remove pork from the pan and transfer to a cutting board; tent loosely with foil and rest for 15–20 minutes.
6. Strain pan juices into a saucepan, pressing on vegetables to extract flavor; discard solids. Skim off excess fat, reserving about 2 tbsp (30 ml) of fat for the gravy.
7. Make the gravy: melt 2 tbsp (30 g) butter in the saucepan with reserved fat, whisk in 2 tbsp (16 g) flour and cook until golden, about 1–2 minutes. Gradually whisk in strained pan liquid and an extra 1 cup (240 ml) stock if needed; simmer until slightly thickened. Season to taste with salt and pepper.
8. Slice the Schweinebraten against the grain into thick slices, arrange on a platter, and spoon gravy over. Garnish with chopped parsley and serve with classic sides such as boiled potatoes or red cabbage.