Schweinebraten

Preparation

1. 01

   Let come to room temperature

   Preheat the oven to 160°C (conventional). Remove the pork shoulder from the refrigerator and let it come to room temperature for 30 minutes. Score the fat layer in a crosshatch (diamond) pattern with a knife.

2. 02

   Rub the spices into the meat

   Rub the salt, pepper, and caraway all over the meat. Spread the mustard over the top. Let it rest for at least 15 minutes.

3. 03

   Sear each side for 3-4 minutes over high heat

   Place the butter in a large, deep roasting pan (Bräter). With the fat side down, sear each side over medium-high heat for 3-4 minutes. The goal is to nicely sear the exterior.

4. 04

   Sauté the onions

   Remove the seared meat from the pan. In the same pan, sauté the quartered onions over medium heat for 5 minutes, allowing them to take on some color.

5. 05

   Deglaze with the beer

   Add the beer over the onions and use a wooden spoon to scrape up the caramelized bits from the bottom of the pan (deglaze). Bring to a brief simmer.

6. 06

   Transfer to the oven

   Place the meat back in the pan with the fat layer facing up. Add the stock and bay leaf. There should be approximately 2 inches of liquid at the bottom of the pan. Transfer to the oven.

7. 07

   Slow roast, basting occasionally

   Roast in the 160°C oven for approximately 2 hours. Every 30 minutes, spoon the liquid from the bottom of the pan over the meat. The internal temperature of the meat should reach 75°C.

8. 08

   Resting

   Remove the meat from the oven, loosely cover with foil, and let it rest for 15 minutes. Do not slice the meat during this time.

9. 09

   Prepare the sauce

   Strain the liquid from the pan into a saucepan. Mash the onions to thicken the sauce. Dissolve the flour in a small amount of cold water and add it to the sauce, stirring with a whisk until it comes to a boil. Cook over low heat for 5-7 minutes until thickened. Season with salt and pepper.

10. 10

    Slice and serve with the sauce

    Slice the rested meat into thick slices. Transfer to a serving platter and drizzle the warm sauce over the top. Traditionally served with Knödel (bread or potato dumplings) or boiled potatoes.