|Prep Time||30 minutes|
|Cook Time||3 hours|
- 4 - 6 lb bone-in pork shoulder or pork picnic roast
- 1-2 tsp thyme leaves
- 1-2 tsp garlic powder
- grainy mustard I used Organic Truth grainy mustard
- 1 Tbsp salt
- 2 tsp ground pepper
- 2 Tbsp cooking oil
- 3 medium onions roughly chopped
- 2 carrots peeled and chopped
- 12 oz beer I used Boulevard's Tank 7
- 2 -3 Tbsp flour
- 2 -3 Tbsp butter
- 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 another hour, uncovered, and check the temperature. It may need two hours, but mine was done earlier. It should be 140-160 (depends on how well-done you want the roast). It will continue cooking as it rests.
- 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 slice
Save the bone to make a delicious bone broth.
Made it, but the roast I used had been chopped a bit - I cut off about 2 pounds for another recipe, so it was a little smaller. And I made a simple beef gravy instead of this one, just because this was done early, and was sitting for a bit.
Check the meat after an hour - it should be 140F internal when you remove it - it will continue cooking when you take it out and cover it, end up about 145-150F, which is just done, not quite medium well.
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Schweinebraten - German Style Roast Pork
Amount Per Serving
Calories 774 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 20g 100%
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Cholesterol 206mg 69%
Sodium 1274mg 53%
Potassium 863mg 25%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Protein 53g 106%
Vitamin A 110%
Vitamin C 4%
* Percent Daily Values are based on a 2000 calorie diet.