Caraway and Garlic Roast Pork Shoulder
A juicy pork shoulder with crispy crackling, seasoned with caraway, garlic, and mustard—just like Bavarian *Schweinebraten*. Slow-cooked but hands-off.
- Time
- 150 min
- Serving
- 662 kcal
- Ingredients
- ≈ $1.42
- Protein
- 37 g
Ingredients
- 1 Pork shoulderpack 800 g ≈ $4.50 220 g
- 2 Garlic≈ $10.00 per kg 4 g
- 3 Cumin to taste
- 4 Mustard 5 g
- 5 Onions≈ $1.60 per kg 50 g
- 6 Carrots≈ $1.50 per kg 40 g
- 7 Salt 3 g
- 8 Ground black pepper to taste
- 9 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the meat dry; score the skin or fat cap in 5mm diamond cuts, avoiding the meat underneath.
Rub with a mix of salt, black pepper, caraway seeds, minced garlic2, mustard, and oil; let sit at room temperature for 1 hour.
Chop onion5 and carrot6 roughly, place in a roasting pan, then lay the meat skin-side up on top; pour in 1 cup of water.
Roast at 325°F (160°C) for 2 hours, basting with pan juices every 30 minutes; then raise heat to 425°F (220°C) for 15 minutes—the skin will puff and crisp.
Rest for 10 minutes, slice into portions; strain the pan juices and serve as a sauce.
Tips
- Why it works
- Score the fat in diamonds so it renders evenly and crisps without tearing. Skip deep cuts or you’ll expose raw meat underneath.
- Substitutions
- Use 1 tsp dried thyme for caraway if unavailable; swap mustard for 1 tbsp Dijon for sharper flavor. Skip onions if short.
- Common mistakes
- Overcooking turns the meat dry. Check internal temp at 195°F (90°C) with a probe. Skin won’t crisp if basted too early.
- Storing and reheating
- Eats best fresh but lasts 4 days refrigerated. Reheat slices in a pan with 1 tbsp water at 350°F (175°C) for 3 minutes.
- Serve with
- Pair with boiled potatoes and sauerkraut for a Bavarian-style dinner. Works for family gatherings with extra sides.
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