Schweinebraten, also known as German roast pork, is a traditional German dish that consists of a slow-roasted pork shoulder or pork loin. It is seasoned with a variety of herbs and spices, such as garlic, thyme, and juniper berries, which give it a rich and savory flavor. The meat is cooked until it is tender and juicy, and it is typically served with gravy and a side of potatoes or dumplings.


  • 4-5 lb pork shoulder or pork loin
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves of garlic, minced
  • 1 tbsp dried thyme
  • 1 tsp juniper berries, crushed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup chicken or beef broth
  • 1 cup red wine
  • 1 onion, sliced
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 2 tbsp cornstarch
  • 2 tbsp cold water


  1. Preheat the oven to 350°F.
  2. In a small bowl, mix together the thyme, juniper berries, salt, and pepper.
  3. Rub the pork with the olive oil and then season it with the thyme mixture.
  4. In a large roasting pan or Dutch oven, melt the butter over medium-high heat.
  5. Add the garlic and cook for 1 minute.
  6. Add the pork and brown it on all sides.
  7. Add the onion, carrots, and celery to the pan and cook for a few minutes.
  8. Pour in the broth and red wine, and bring the mixture to a simmer.
  9. Cover the pan with foil or a tight-fitting lid and transfer it to the oven.
  10. Roast the pork for 3-4 hours, or until it is tender and cooked through.
  11. Remove the pork from the oven and let it rest for a few minutes.
  12. In a small bowl, mix together the cornstarch and cold water until smooth.
  13. Stir the cornstarch mixture into the pan juices and cook over medium heat until thickened.
  14. Slice the pork and serve with the gravy and a side of potatoes or dumplings.

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