On a quest to replicate a German Pork Roast we enjoyed while living in Germany, I poured over my Bavarian Cookbook, looked at several variations online, and came up with this based on what I remember. This is the perfect pork roast for a large family gathering or Sunday supper, and one where the roast slices, rather than shreds, into pieces.
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| All rubbed down with the oil, spices, and grainy mustard |
This recipe is known by different names in different countries. In the Czech Republic this dish is known as Veprova Ppecene. In Poland, it is called Pieczen Wieprzowa. The total cooking time depends on the size of the roast, so using a digital thermometer is important. Be sure to remove the roast from the refrigerator and allow it to come to room temperature before roasting.
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German Pork Schnitzel
German Sauerbraten Roast
German Rot Kohl (German Red Cabbage)
RECIPE
Ingredients
4 - 6 lbs bone-in pork shoulder or pork picnic roast
1-2 tsp. thyme leaves
1-2 tsp. garlic powder
grainy mustard (I used Oktoberfest Beer Mustard)
1 tbls. salt
2 tsp. ground pepper
2 tbls. cooking oil
3 medium onions, roughly chopped
2 carrots, peeled and chopped
1 1/2 cups beer
2 -3 tbls. flour
2 -3 tbls. butter
Method
Preheat oven to 350 degrees. Score fat side of pork roast in diamond pattern. Rub the entire roast all over with the oil, seasonings, and spoon on and spread the grainy mustard all over the top. Let stand for one hour.
Spray your roasting pan with cooking spray. Place the vegetables into roasting pan and pour in beer. Place the roast in the roasting pan on top of the vegetables. Cover tightly and roast for one hour.
Remove cover and continue roasting for approximately 2 hours, uncovered, or until meat thermometer reads 145-165 (depends on how well-done you want the roast).
Remove from oven and place on a large carving board; cover with foil and let rest for 15 to 20 minutes. Remove and save the vegetables to serve on the side (or discard).
Put some hot water in the pan with the juices, scraping up the bits and pieces. Add enough to make 2 cups. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer, whisking to blend well. For additional richness, the gravy may be finished with a little more butter, cream or sour cream. The gravy will be rich, dark and delicious.
Slice the roast thinly and serve with the gravy. Refrigerate or freeze leftover slices.
Save the bone to make a delicious bone broth.
Serves: 6-8
Safe Minimum Cooking Temperatures
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
German Pork Schnitzel
German Sauerbraten Roast
RECIPE
Ingredients
4 - 6 lbs bone-in pork shoulder or pork picnic roast
1-2 tsp. thyme leaves
1-2 tsp. garlic powder
grainy mustard (I used Oktoberfest Beer Mustard)
1 tbls. salt
2 tsp. ground pepper
2 tbls. cooking oil
3 medium onions, roughly chopped
2 carrots, peeled and chopped
1 1/2 cups beer
2 -3 tbls. flour
2 -3 tbls. butter
Method
Preheat oven to 350 degrees. Score fat side of pork roast in diamond pattern. Rub the entire roast all over with the oil, seasonings, and spoon on and spread the grainy mustard all over the top. Let stand for one hour.
Spray your roasting pan with cooking spray. Place the vegetables into roasting pan and pour in beer. Place the roast in the roasting pan on top of the vegetables. Cover tightly and roast for one hour.
Remove cover and continue roasting for approximately 2 hours, uncovered, or until meat thermometer reads 145-165 (depends on how well-done you want the roast).
Remove from oven and place on a large carving board; cover with foil and let rest for 15 to 20 minutes. Remove and save the vegetables to serve on the side (or discard).
Put some hot water in the pan with the juices, scraping up the bits and pieces. Add enough to make 2 cups. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer, whisking to blend well. For additional richness, the gravy may be finished with a little more butter, cream or sour cream. The gravy will be rich, dark and delicious.
Slice the roast thinly and serve with the gravy. Refrigerate or freeze leftover slices.
Save the bone to make a delicious bone broth.
Serves: 6-8
Safe Minimum Cooking Temperatures
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.