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Schweinebraten Recipe

Schweinebraten
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3.80 from 5 votes
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Serve with: your favorite German beer.
Course:
Dinner
Cuisine:
German
difficulty scale

Makes:

Servings: 10 servings

Takes:

Prep Time: 17 minutes
Cook Time: 2 hours 45 minutes

Ingredients

  • 5 pounds boneless pork Boston butt with fat cap and skin
  • 5 tablespoons ground cumin (1 tablespoon per pound of meat)
  • 2 ½ teaspoons Morton Coarse Kosher Salt (⅓ teaspoon per pound of meat)
  • 2 cups  beef broth
  • 2 medium onions
  • 2 medium carrots
  • 3 garlic cloves
  • 2 celery stalks
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Peel and quarter the onions. Peel and rough chop the carrots. Rough chop the celery. Mix the salt and cumin together in a small bowl.
  • With a sharp knife, cut vertical and horizontal lines through the skin and into the fat, spacing the lines 1-inch apart to create a diamond pattern. Rub all sides with the cumin and salt mix and then place it on a rack in a roasting pan, skin and fat side up. Put it in the refrigerator overnight so the salt can penetrate.
  • Fire up. On the day of cooking, preheat your smoker or indoor oven to 325°F.  If you are using a grill, set it up for 2-zone cooking with a target temperature of 325°F in the indirect zone.
  • Cook. Place the roasting rack containing the pork on the smoker, in the oven, or on the indirect heat side of the grill. Roast the pork for 1 hour. Add the vegetables under the rack and pour beef stock over them. Put the roasting rack back in the cooker and allow the meat to continue to roast.
  • After 45 minutes, check to make sure the liquid isn't getting low and if so, add a bit more beef stock or water. Baste the vegetables but not the meat and continue to roast the pork until it hits an internal temperature of 150°F in the center, approximately 45 minutes more.
  • When the internal temp hits 150°F, if the skin is not bubbling or browning, turn up the temp to 425°F for about 10 minutes. Alternatively, you can make the skin crisp (cracklin') by moving the roast to an indoor oven at 425°F or place it on a grill in indirect heat on high. Aim for an internal temperature target of 160°F.
    pork butt
  • If you are using a combi-oven, roast on 275°F at 60% steam for 2 hours, then 425°F at 60% steam for 30 minutes to allow the fat cap/skin to brown and crisp. Cook to an Internal temperature of 160°F.
  • Once the pork has finished cooking, begin making the gravy by discarding the vegetables in the roasting pan and straining the pan juices. Set the strained liquid aside. Heat a saucepan to medium and melt the butter. Slowly add in flour, whisking constantly. When thickened, slowly add the strained pan juices while whisking. If the gravy is too thick, add a little water until you reach your desired consistency. Add salt and pepper to taste.
  • Serve. Remove the cracklin' and set aside. Discard the uncooked fat layer underneath the crackling and on top of the meat. Cut the meat against the grain into thick slices and plate. Break the cracklin' into pieces and place over the pork. Serve with a side of boiled potato or bread dumplings, with a healthy ladle of gravy over the top of the meat and sides.