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