Bayrischer Schweinebraten; Nuschi's Bavarian Pork Roast
A classic German meal. A family favorite for generations.
Equipment
- Slow cooker or Dutch oven
- immersion blender
Ingredients
- 2-4 lb bone-in pork shoulder roast
- salt & pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 3-4 cups water or chicken broth
- 4 whole cloves
- 2-3 bay leaves
- ¼ cup flour
- 8 oz sour cream
Instructions
- Rinse pork roast under cold water, pat dry with paper towels.
- Heat oil in a large pan. Brown roast on all sides, until golden brown. Remove roast from the pot. Transfer to slow cooker if not braising on the stove, otherwise set roast aside while onions cook.
- Cook onions in the same pan until translucent, scraping up all the browned bits in the pan.
- If continuing in the slow cooker add onions to the slow cooker. Otherwisde retrun roast to the pan.
- Add whole cloves, bay leaves and either water, Chicken or Vegetable Broth so that the liquid covers the pork roast.
- Slow cooker method: Cover and cook on low for 8-9 hours or on high for 4-5 hours; until the meat is tender and falling off the bone.
- Stovetop method: Cover and cook for 2-2½ hours over low heat, stiring occasionally. Cook until meat is tender and falling off the bone.
- When meat is tender, remove roast and discard bone. You probably won't even need to slice the meat, just use a fork to gently pull it apart into large chunks.
- Fish out and remove bay leaves and cloves from the juices in the slow cooker.
- In a small bowl mix together flour and sour cream until all the lumps are gone. Add a bit of the broth to thin the flour/sour cream mixture and temper it.
- Add the sour cream/flour mixture to the juices in the slow cooker and stir to combine. Add salt to taste.
- Optional: puree gravy until smooth and creamy using an emersion blender.
- Serve with potato dumplings, mashed potatoes or buttered noodles.