10/07/2026
Because October is all things Oktoberfest I made a traditional Schweinebraten for dinner tonight.
Recipe:
3 lbs pork shoulder, pork
loin or belly from Anoka Meats
1 tbsp salt
1 tsp pepper
1 tsp paprika
1 tsp caraway seeds
2 onions, quartered
2 carrots, sliced
2 celery stalks, chopped
1 1/2 cups dark b**r
1 cup chicken stock
Steps
Prepare Pork: Score the skin and season with salt, pepper, paprika, and caraway seeds. Let rest.
Prepare Vegetables: Arrange onions, carrots, and celery in a roasting pan or Dutch oven. Add b**r and stock.
Roast Pork: Roast at 350°F for 1 ½ hours, basting occasionally. Increase to 425°F for the last 20-30 minutes to crisp the skin.
Make Gravy: Strain and reduce the roasting liquid. Thicken if desired.
Serve: Slice and serve with traditional sides.
Notes
Use fennel seeds if caraway isn’t available.
For extra crispy crackling, brush the skin with oil before roasting.
Leftovers make fantastic sandwiches!
