German Pork Roast Recipe Schweinebraten

Instructions

1. Preheat your oven to 350°F (175°C).

2. Using a sharp knife, score the pork shoulder in a crisscross pattern on both sides, then season it generously with salt and pepper.

3. In a small bowl, mix together the minced garlic, caraway seeds, paprika, and vegetable oil to create a paste.

4. Rub the spice paste all over the pork shoulder, making sure to coat it evenly. Let the meat marinate for about 30 minutes to allow the flavors to meld.

5. Heat a large Dutch oven or roasting pan over medium-high heat on the stovetop.

6. Add the marinated pork shoulder to the pan and sear it on all sides until nicely browned, about 4-5 minutes per side.

7. Remove the pork from the pan and set it aside briefly.

8. In the same pan, add the quartered onions and cook them until they are slightly caramelized, about 5 minutes.

9. Pour in the beef broth, red wine vinegar, and water, stirring to deglaze the pan and scrape up any browned bits from the bottom.

10. Return the pork shoulder to the pan, nestling it among the onions.

11. Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.

12. Roast the pork for 2.5 to 3 hours, or until it is fork-tender and internal temperature reaches 145°F (65°C).

13. Every half hour, baste the pork with the juices in the pan to keep the meat moist and flavorful.

14. Once the pork is cooked through, remove it from the oven and transfer it to a cutting board to rest for 10-15 minutes.

15. Slice the German pork roast into thick pieces and serve with the caramelized onions and pan juices poured over the top.

16. Garnish with fresh herbs like parsley for a pop of color and added freshness.