Roast pork (Schweinebraten) from The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • IowanCorn on August 24, 2022

    A very good, very German pork roast! Since the note from earlier stated that it would take longer than the stated time in the recipe, I went ahead and cooked it in my slow cooker on low for 4 hours. I had half of the pork called for, 2 1/2 lbs. instead of the five lbs., so I only used 2 large onions instead of 4 and upped the carrots to 3 large instead of 2. Putting the vegetables in the bottom and balancing the roast covered in pepper and caraway on top, I was able to roast it to perfection. This is a repeater.

  • twoyolks on December 27, 2016

    I really liked the caraway seeds on the outside of the pork. I did salt the pork several days in advance. It took much longer to cook the pork than the recipe specified. I ran out of time and had to pull the pork earlier than I wanted. The best pieces were the outside bits that got to 190 F. I'd definitely cook this for longer and possibly at a lower temperature. All the liquid evaporated and the vegetables burned so I made a gravy out of white pork stock that I had (which was also good).

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