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Richard in Cincy

Sunday Bavarian Pork Roast

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Joined: Dec 12, 2005

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Posted to Thread #25112 at 11:59 am on Oct 6, 2013

Finally checking in after vacation. Rainy and gloomy October and I'm preparing a traditional Bavarian Schweinsbraten (unfortunately, not with the classic trimmings, for we diet post-vacation ;(

1 large pork shoulder roast, preferably with fat and skin intact (you'd have to go to a real butcher to get this these days), but thanks to Ang's tip, you can sub a "picnic" or fresh ham roast.

Bavarian Pork Seasoning: In a mortar or spice grinder, combine and grind:

1 tablespoon sea salt
1 tablespoon caraway seed
1 tablespoon garlic powder
1 tablespoon peppercorns (or to taste, of course)
1 tablespoon marjoram
1 tablespoon dry mustard

Grind to a coarse grind. Reserve 1 tablespoon, set aside.

Mix 1 cup strong broth and 1 cup dark Bavarian wheat beer.

Place roast skin side down in roasting pan, cover with beer. Baste with bacon dripping or lard. Sprinkle remaining spice mix evenly to cover all sides. Roast at 325F for 1 hour.

Flip roast skin side up, score skin and fat (but don't cut meat) into a cross-hatch pattern to create squares or diamonds of the fat and skin. Insert 5-6 cloves spaced evenly around the roast inside the cuts.

Add turnips to roast in pan with the roast.

Roast for appr. 2 more hours or until tender (depending on size of your roast). Baste the roast and turnips occasionally with the pan juices.

Mix: 1 tbls. sea salt and 4 tbls dark beer. Brush top of roast (cross-hatched skin) with this mixture and place unter the broiler to brown and crisp.

If you want, you can use the pan dripping to make a sauce and add bread dumplings, but I'm not making those today.

Sauerkraut to accompany:

Fry 1 onion, 6 smashed garlic cloves, 6 juniper berries, and the remaining seasoning until onions are tender and beginning to brown lightly. Add bay leaf, and 1 bag of drained, rinsed, and drained again refrigerated sauerkraut with 2 cups liquid (water, dark beer, or broth or a combination). Cover tightly and simmer for 1 hour.

Serve slices of crispy Schweinsbraten napped with pan juices (or sauce and a Knödel if you made those), roasted turnips, and sauerkraut.

Nothing finer with this than a pint of Schneiderweisse (my favorite brand of unfiltered Bavarian wheat beer). But unfortunately, not today ;(

http://www.marions-kochbuch.de/rezept/3101.jpg


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