Schweinsbraten

Name: Schweinsbraten
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Austrian
Ingredients: 3 lb bone-in pork shoulder with skin, skin scored; 1 tbsp kosher salt; 2 tsp caraway seeds, crushed; 4 cloves garlic, minced; 1 tsp dried marjoram; 1 tsp ground black pepper; 2 medium yellow onions, chopped; 2 medium carrots, chopped; 2 cups beef broth; 2 tbsp all-purpose flour

210 minMediumServes 6500 cal/serving

AustrianDinnerOven and StovetopStandard

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Ingredients

3 lb bone-in pork shoulder with skin, skin scored
1 tbsp kosher salt
2 tsp caraway seeds, crushed
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp ground black pepper
2 medium yellow onions, chopped
2 medium carrots, chopped
2 cups beef broth
2 tbsp all-purpose flour

Instructions

1

The day before, pat 3 lb skin scored bone-in pork shoulder with skin dry. Score the skin in a diamond pattern, 1/4 inch deep, cutting only through the skin. Rub the skin with 1 tbsp kosher salt and refrigerate uncovered overnight.
2

Take the bone-in pork shoulder with skin out of the refrigerator 1 hour before roasting. Heat the oven to 450°F. Rub the sides and underside of the meat with 2 tsp crushed caraway seeds, 4 cloves minced garlic, 1 tsp dried marjoram, and 1 tsp ground black pepper.
3

Scatter 2 medium chopped yellow onions and 2 medium chopped carrots in a roasting pan and pour in half of 2 cups beef broth. Set the bone-in pork shoulder with skin on a rack over the vegetables, skin side up.
4

Roast 30 minutes at 450°F to crisp the skin. Reduce the oven to 325°F and roast about 2 hours more, adding the remaining beef broth to the pan as it dries.
5

Check the thickest part of the bone-in pork shoulder with skin with an instant-read thermometer. It should read at least 160°F and feel tender when pierced. If the skin is not crisp, raise the heat to 450°F for 10 minutes.
6

Rest the roast 20 minutes, loosely tented with foil. Pour the pan juices into a bowl, let the fat rise, and spoon off most of it. Strain the defatted juices.
7

Spoon 2 tbsp of the skimmed fat from the bowl into a saucepan, whisk in 2 tbsp all-purpose flour, and cook 1 minute. Slowly whisk in the strained juices and simmer 5 minutes until thick.
8

Slice the bone-in pork shoulder with skin and serve with the gravy and bread.

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Questions

What is Schweinsbraten?

Schweinsbraten is the Austrian Sunday roast pork, with a salted and scored skin that roasts into crisp crackling and a caraway-scented gravy. Plan ahead: salt the skin and dry it overnight in the refrigerator. This reference files it under Austrian dinner: made in the oven and on the stovetop, rated medium and about 210 minutes start to finish.

What oven temperature does Schweinsbraten need?

For Schweinsbraten, the oven is set to 450 F (about 230 C) in step 2. The longest stretch at that heat is 2 hours, in step 4. The oven is also used at 325 F (about 165 C) in step 4. Step 5 reads: "It should read at least 160°F and feel tender when pierced." That is about 70 C.

Why score it in Schweinsbraten?

Step 1 reads: "Score the skin in a diamond pattern, 1/4 inch deep, cutting only through the skin." The shallow cuts in step 1 let fat render and seasoning reach further in, and they keep the surface from curling as it tightens in the heat.

Can I make Schweinsbraten gluten-free?

Yes. The gluten in Schweinsbraten is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Which part of Schweinsbraten can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Rub the skin with 1 tbsp kosher salt and refrigerate uncovered overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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