Schweinsbraten - Austrian Pork Roast Shoulder

6
Servings
20m
Prep Time
3.5h
Cook Time
3h 50m
Ready In


"Schweinsbraten (Austrian Roasted Pork) is very Austrian and also made in Bavaria where both Bavarian and Austrian foods are closely related. This recipe is well suited to serve for a Sunday family meal and great to present at your holiday table. It is comfort food at its best. Source: Antonia (Health Inspirations)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (293.8 g)
  • Calories 969.9
  • Total Fat - 27.6 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 543 mg
  • Sodium - 363.9 mg
  • Total Carbohydrate - 153.2 g
  • Dietary Fiber - 4.8 g
  • Sugars - 64 g
  • Protein - 27.5 g
  • Calcium - 159.3 mg
  • Iron - 9.7 mg
  • Vitamin C - 13.5 mg
  • Thiamin - 0.7 mg

Step 1

Preheat the oven to 140°C (275-degrees F).

Step 2

Heat up the olive oil in a small skillet. Add the finely chopped onion and cook until softened.

Step 3

Meanwhile, prepare the meat by placing the pork shoulder on a large baking sheet {it should be at least 3 cm deep}.

Step 4

Cut the rind in the shape of a lattice. Rub the meat with lots of garlic, season with salt to taste (being careful not to overdo it with the salt)

Step 5

Evenly cover with caraways seeds. Then add the softened onion.

Step 6

Transfer the baking sheet to the preheated oven.

Step 7

Roast the meat for approximately 1 1/2 hours, while occasionally pouring a ladle-full of water onto the meat. In my opinion, I would suggest a good stock for more flavor.

Step 8

After 1.5 hours turn up the heat to 160°C (320 degrees F) and continue roasting. Don’t forget to pour with a ladle-full of water from time to time. When enough gravy has come together in the baking sheet you can use that instead of the water to help the juices come together. It will make the meat more flavorful. Be careful not to use too much water as not to wash-out the flavors.

Step 9

The meat should be cooked after 3 hours.

Step 10

To crispen the rind turn up the heat to 220°C (420 degrees F) and roast for another 20-30 minutes, being careful to watch it so that it won’t burn and dry out).

Step 11

Take the meat out of the oven, cut into thin slices and serve with cabbage salad such as Krautsalat and dumblings such as Semmelknödel.

Step 12

Fill the gravy into a saucer and pour some over the dumplings and meat.

Tips & Variations


No special items needed.

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