Bavarian Schweinebraten with Crackling
Slow roast pork shoulder with crackling and a dark, savoury gravy, the Sunday roast of Bavaria.
- Time3 hr
- LevelMedium
- Costabout £3.41 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 230°C (210°C fan). Rub the pork all over with the salt, caraway, garlic, paprika and oil, getting the salt into the scored skin.
- 2
Scatter the onions and carrots in a roasting tin and sit the pork on top. Roast for 30 minutes until the skin starts to bubble.
30 min - 3
Pour the stock around the pork. Turn the oven down to 160°C (140°C fan) and roast for 2 hours until the meat is very tender.
120 min - 4
If the crackling is not crisp, turn the oven back up to 230°C (210°C fan) for 10 minutes. Rest the pork for 15 minutes.
10 min - 5
Strain the cooking juices into a pan. Mix the cornflour with a splash of cold water, stir in and simmer for 3 minutes until glossy.
3 min - 6
Carve the pork and serve with the gravy and crackling.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.