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Schweinebraten (Roast Pork)

Cuisine
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 6 hrs Rest Time: 20 mins Total Time: 6 hrs 50 mins
Servings 6
Ingredients
    The pork
  • 5-6 lb Pork roast (or shoulder roast)
  • 1/4 cup Dijon
  • 1/2 tsp Caraway seeds, ground
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/2 tsp Celery powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Olive oil
  • 2 Onions (white)-quartered
  • 2 Carrots, diced
  • 1/4 cup Leek, diced
  • 1 1/2 cup Vegetable broth
Instructions
  1. Cooking the Roast
    1. Pat the roast dry.
    2. Mix caraway seeds, onion powder, paprika, garlic powder, celery powder, salt, and pepper together and rub onto roast.
    3. Spread a liberal amount of mustard onto the roast.
    4. In a cast-iron skillet, brown the carrots, leeks, and onion.
    5. In the same pan, move the vegetables to the side and brown the roast from all sides.
    6. Place roast and veggies in the slow cooker and set to low heat.
    7. Add the broth and let cook for 6-8 hours.
    8. When cooked through, transfer meat to a plate to rest (10 minutes).
    9. Move the remaining liquid to a saucepan, having strained out the chunks (I used colander because that is what I have), and cook over high heat until reduced to gravy consistency.
    10. Slice (shred) roast into 1/2 thick slices and serve with gravy!
Keywords: German, pork
Read it online: https://foodandarchaeology.com/recipe/schweinebraten-roast-pork/