dinner · dairy-free
Schweinebraten
Bavarian roast pork shoulder with crackling, braised over onions and dark beer.
- Time
- 210min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Score the rind; rub meat with salt, caraway, garlic and marjoram.
-
2
Place rind-down in a pan with 2.5 cm of water at 180°C (350°F) for 30 minutes.
-
3
Turn rind up, add vegetables, beer and stock; roast 2 hours, basting the sides, until the meat reaches at least 63°C (145°F).
-
4
Raise heat to 230°C (450°F) for 20 minutes to crackle; rest the roast 3 minutes before slicing.
-
5
Strain and thicken the juices; serve with Knödel.
