Food By Franz

German Pork Roast or Schweinebraten

Pork Roast – Choose a shoulder/arm roast or a sirloin roast – figure on approx .75 per lb before cooking per person –

Ingredients:
1-2 allspice berries
cloves
bay leaf
peppercorns
garlic, minced
caraway seed
celery seed
1/2 a beer (or beef broth)
leek or onion
celery
carrot

This roast can be cooked two ways – The first and easiest is to grab your slow cooker or crockpot – rough chop the leek/onion, celery and carrot – line the bottom of your cooker with these and several cloves of smashed garlic – trim your roast (if needed) and then coat in the spices – approx 1/4 tsp of cloves to enough of the peppercorns, caraway and celery seed (crushed) to coat the meat. Place the meat on top of the veggies in the slow cooker. Toss a bay leaf in if under 4 lbs – if over 4lbs, use two bay leaves. Pour enough beer (or broth) to come 1/2 way up the roast – Cover and cook on lo for all day, or hi for 5 hrs. Strain the drippings (toss the veggies) and make gravy for over the potatoes or dumplings

The 2nd way this can be cooked is in the oven – Marinade the roast w/spices and beer for 4-6 hours. Drain marinade and set roast on chopped vegetables in a roaster pan. You can recoat the roast w/more peppercorn, caraway & celery seed then roast for 25 min per lb – Let roast stand/rest for 12-15 minutes – while its resting make a thin gravy out of the strained roast drippings.

Serve w/potatoes or dumplings and red cabbage for a savory dinner taste.

One note – allspice berries can generally be found in the “mexican or latino” section in the bagged spices – or you can order below: