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A classic Bavarian-style pork roast with an unbelievably crispy crackling skin and a rich, savory beer gravy. This hearty and comforting dish is perfect for a Sunday dinner or special occasion.
For 6 servings
Prepare the Pork Roast (10 minutes)
Sear the Pork and Sauté Vegetables (15 minutes)
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A classic Bavarian-style pork roast with an unbelievably crispy crackling skin and a rich, savory beer gravy. This hearty and comforting dish is perfect for a Sunday dinner or special occasion.
This german recipe takes 185 minutes to prepare and yields 6 servings. At 741.36 calories per serving with 45.35g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Deglaze and Prepare for Roasting (5 minutes)
Slow Roast the Pork (2 hours)
Crisp the Skin (Kruste) (20-30 minutes)
Rest the Meat and Make the Gravy (15 minutes)
Slice and Serve (5 minutes)
Add 1/2 teaspoon of ground mustard powder and a pinch of nutmeg to the spice rub for a different flavor profile.
Add a chopped leek or parsnip to the vegetable base for more complexity in the gravy.
If you prefer a milder gravy, you can use a lighter German beer like a Märzen or even a non-alcoholic beer. For a non-beer version, substitute with an equal amount of apple cider or additional beef broth.
Pork is a high-quality protein source, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish is a good source of several B vitamins, particularly Thiamine (B1), Niacin (B3), and B12. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Pork shoulder contains important minerals like selenium, a powerful antioxidant that protects cells from damage, and zinc, which is vital for a healthy immune system and wound healing.
The key is dryness and high heat. Make sure the skin is completely dry before seasoning – patting it with paper towels or even leaving it uncovered in the fridge overnight helps. Also, the final blast of high heat at 220°C (425°F) is crucial for making the skin puff up and crackle.
Boneless pork shoulder (also known as pork butt) is ideal. It has a good amount of fat marbling which keeps the meat moist during the long cooking time, and it comes with the skin and fat cap necessary for the crispy crackling.
Yes. While the beer adds a traditional malty depth to the gravy, you can substitute it with an equal amount of non-alcoholic beer, apple cider for a slightly sweeter note, or simply use more beef broth.
Schweinebraten is a rich, high-fat, and high-calorie dish, typically enjoyed on special occasions. It is high in protein but also in saturated fat and sodium. It's best consumed in moderation as part of a balanced diet.
A typical 175g serving of Schweinebraten with gravy contains approximately 550-650 calories, depending on the fat content of the pork cut and the specific ingredients used in the gravy.
Store leftover pork and gravy separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, place the pork slices in an oven-safe dish with a splash of broth, cover with foil, and warm in a 160°C (325°F) oven until heated through. The gravy can be reheated gently in a saucepan. Note that the crispy skin will soften upon refrigeration.