Austrian Food, Meat, Oktoberfest, Recipes

Schweinsbraten {Austrian Pork Roast}

January 13, 2014

Schweinsbraten- Austrian Pork Roast {}

Whenever we’re home for the holidays {or any time of year, for that matter}, my mom gets sent an elaborate list of meal and food requests. Over the years we’ve noticed a trend in meals we eat when the whole family is home, ranging from our beloved Nasi Goreng {Indonesian fried rice} to Applestrudel. We basically always have things that my mom knows how to make best.

This Schweinsbraten falls directly into that category.

The only thing that’s more Austrian is Applestrudel and maybe Sachertorte. But Schweinsbraten isn’t too far down the list. And for those who are keen on “Oktoberfestivities” and are looking to wow the crowd with authentic Bavarian food, then this recipe is a treat for you. Due to the very close proximity to Austria, Bavarian food is fairly similar to the Austrian cuisine and the origin of recipe’s can’t really be traced.

Schweinsbraten- Austrian Pork Roast {}

Schweinsbraten- Austrian Pork Roast {}

What you’ll love most about this, except for the fact it’s one of the best things you’ll ever eat, is the little amount of hands-on cooking it requires. It’s really about giving the roast time, and not too much attention, and you’ll be left with tender meat.

If, like my family, you’re fond of ribs,  then throw those right on to the same baking sheet and let them do their thing in the oven for a few hours. They’ll be so tender that they’ll practically melt on your tongue.

If you’re wanting to go all out, or even recreate an Okotberfest meal, I suggest you serve this with Semmelknödel {I only realized when I tried finding the link to my recipe that I never posted it. Luckily I found another one on the web!} and Krautsalat. If you’re going for a less authentic and less indulgent take on this recipe, then thinly slice the meat and have it alongside a crisp garden salad and possibly some potatoes.

Schweinsbraten {Austrian Pork Roast}


  • ~1.5kg of pork shoulder {don’t cut off the rind}
  • 2-3 tbsp. olive oil
  • 2 small white onions, finely chopped
  • a few garlic cloves, peeled and sliced in half
  • salt
  • 4-5 tbsp. of caraway seeds
  • water


  1. Preheat the oven to 140°C.
  2. Heat up the olive oil in a small skillet. Add the finely chopped onion and cook until softened.
  3. In the meantime, prepare the meat. Place the pork shoulder on a large baking sheet {it should be at least 3cm deep}. Cut the rind in the shape of a lattice. Rub the meat with lots of garlic, season with salt and evenly cover with caraways seeds. Then add the softened onion.
  4. Transfer the baking sheet to the preheated oven. Roast the meat at this temperature for approx. 1.5 hours, while occasionally pouring a ladle-full of water of the meat.
  5. After 1.5 hours turn up the heat to 160°C and continue roasting. Don’t forget to pour with a ladle-full of water from time to time. When enough gravy has come together in the baking sheet you can use that instead of the water. It will make the meat more flavorful.
  6. The meat should be cooked after 3 hours. To crispen the rind turn up the heat to 220°C and roast for another 20-30 minutes.
  7. Take the meat out of the oven, cut into thin slices and serve with Krautsalat and Semmelknödel. Fill the gravy into a saucer and pour some over the Knödel and meat.

Schweinsbraten- Austrian Pork Roast {}

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  • Reply Kathryn January 14, 2014 at 2:26 pm

    Oh yes! This sounds absolutely amazing!

  • Reply Harriet February 5, 2014 at 10:11 am

    This looks incredible, have pinned it for a lazy weekend’s cooking! 🙂 x

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