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Traditional German Schweinebraten
Like
Traditional German Schweinebraten
A classic German dish, Schweinebraten is a pot roast made from pork, typically marinated in a mixture of spices, vinegar, and sometimes beer. The result is a tender and flavorful roast with a rich, slightly caramelized crust. This recipe is perfect for a cold winter's night and serves 4-6 people. The dish is traditionally served with potatoes, red cabbage, and gravy.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Gluten, Sulfites
Ingredients
2 lbs
Pork Shoulder
1200 Calories
1/4 cup
Apple Cider Vinegar
50 Calories
2 tbsp
Brown Sugar
100 Calories
1 tsp
Caraway Seeds
10 Calories
1 tsp
Salt
0 Calories
1/2 tsp
Black Pepper
10 Calories
1 head
Red Cabbage
50 Calories
4-6 medium-sized
Potatoes
200 Calories
2 tbsp
Butter
140 Calories
2 tbsp
All-purpose Flour
20 Calories
1 cup
Beef Broth
100 Calories
Step-by-Step Instructions
1
In a large bowl, whisk together the apple cider vinegar, brown sugar, caraway seeds, salt, and black pepper. Add the pork shoulder and coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
2
Preheat the oven to 325°F (165°C). Remove the pork from the marinade and pat dry with paper towels.
3
In a large Dutch oven, heat the butter over medium heat. Sear the pork shoulder until browned on all sides, about 5-7 minutes per side.
4
Transfer the pork to a roasting pan and roast in the preheated oven for 2-3 hours, or until the internal temperature reaches 160°F (71°C).
5
While the pork is cooking, prepare the red cabbage and potatoes. Slice the cabbage into thin wedges and sauté in butter until caramelized. Boil the potatoes until tender and mash with butter and milk.
6
To serve, slice the pork against the grain and serve with the braised red cabbage and mashed potatoes. Spoon the pan juices over the top and garnish with fresh parsley.
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Where cooking meets life and technology.
© 2025 Cooklaif