German cuisine is renowned for its hearty and aromatic dishes, and this roasted pork is a perfect example. Juicy meat seasoned with spices, complemented by the earthy notes of mushrooms, makes for an ideal centerpiece for a family dinner or festive occasion.
- 1 kg pork (shoulder cut) – ideal for slow roasting, ensuring tenderness
- 1 large onion – adds a subtle sweetness
- 1 carrot – for a delicate aroma and natural sweetness
- 500 ml meat broth (can substitute with mushroom broth or water)
- Sea salt – for depth of flavor
- A generous pinch of ground caraway seeds (or crushed in a mortar) – a signature German spice
- A generous pinch of marjoram – for warm herbal notes
- 400 g fresh porcini mushrooms (can use frozen or 100 g dried, pre-soaked)
Preheat the oven to 200°C (390°F). Pat the pork dry with paper towels, then rub thoroughly with salt, caraway, and marjoram. Prepare the vegetables by peeling and quartering the onion and carrot. Heat the broth (or water) until warm. Place the meat in a deep roasting pan or Dutch oven, surround it with the onion and carrot, and pour in half of the broth. Roast for 1 hour, basting occasionally with the pan juices. Add more liquid if needed to prevent drying.
While the pork roasts, prepare the mushrooms by slicing fresh or thawed ones into large pieces; if using dried, rehydrate them first. After the first hour, remove the pork, discard the onion and carrot (or reserve for sauce), and arrange the mushrooms around the meat. Drizzle with the remaining pan juices and return to the oven for another 45 minutes.
The Grand Finale:
Thick slices of succulent pork, draped in a dark, fragrant mushroom gravy. Serve with golden roasted potatoes and tangy cabbage slaw for the full experience.
This isn’t just a meal—it’s a journey to cozy German taverns, where every bite tells a story. Cook with love, savor with joy!
Preheat the oven to 200°C (390°F). Pat the pork dry with paper towels, then rub thoroughly with salt, caraway, and marjoram. Prepare the vegetables by peeling and quartering the onion and carrot. Heat the broth (or water) until warm. Place the meat in a deep roasting pan or Dutch oven, surround it with the onion and carrot, and pour in half of the broth. Roast for 1 hour, basting occasionally with the pan juices. Add more liquid if needed to prevent drying.
While the pork roasts, prepare the mushrooms by slicing fresh or thawed ones into large pieces; if using dried, rehydrate them first. After the first hour, remove the pork, discard the onion and carrot (or reserve for sauce), and arrange the mushrooms around the meat. Drizzle with the remaining pan juices and return to the oven for another 45 minutes.
The Grand Finale:
Thick slices of succulent pork, draped in a dark, fragrant mushroom gravy. Serve with golden roasted potatoes and tangy cabbage slaw for the full experience.
This isn’t just a meal—it’s a journey to cozy German taverns, where every bite tells a story. Cook with love, savor with joy!
