Schweinebraten (Pork Roast) with Gravy and Vegetables
  1. Preheat oven to 375°F (190°C).
  2. Score the skin of the Schweinebraten, but not the fat in even 1 inch wide sections. Cut perpendicular to the roast, first in one direction and then the other. Push the skin and fat back into place as you cut because it will pull apart as you cut and then you’ll up with uneven scores and will also likely slice the meat.
  3. Rub down the roast with grill spice, covering all sides as well.
  4. Stick a handful of cloves across the top of the roast where crosses are formed by your cuts. The cloves should stick down into the fat and meat so you may need to poke further into the roast with a knife if you have not sliced through thick fat areas.
  5. Pour oil into a large oven-safe roasting pan. Heat on the stove to high heat. Once the oil is hot, sear the roast on all sides for a minute or so, just until the meat is no longer pink. This will hold in the moisture of the roast.
  6. Set aside roast and add carrots, potatoes and onions to the roasting pan, covering the bottom of the pan with them. Add vegetable stock. Place one mini-rack of ribs in each corner. Place the roast back into the roasting pan, on top of the vegetables. Sprinkle juniper berries over the top.
  7. Bake in oven for 2 – 2.5 hours or until the skin on top is crunchy and crispy. While cooking, use liquids from the roasting pan to baste the roast every 20-30 minutes. If you have hardly any liquid left after the first 30 minutes, add 1 cup (250ml) water.
  8. After it has been cooking about 1 hour, add 1/4 of the Weissbier, pouring it over the top of the roast. Then baste again after 30 minutes with drippings from the pan.
  9. An hour after the first shot of Weissbier, add the other 1/4 over the top of the roast.
  10. Once the skin has become crunchy, turn on the broiler and broil the roast until the top pops. Remove from oven.
  11. The left side is what it looks like when it pops…the right is just crunchy
  12. For gravy, drain all the liquid from the roasting pan and put it in a saucepan. Put the roast back into the roasting pan and into the oven until you are ready to serve it.
  13. Add cornstarch to the saucepan and cook at medium heat until the sauce begins to thicken, about 15-20 minutes. If the sauce refuses to thicken, mash up a few of the roasted potato cubes and add those to the saucepan. Season to taste with salt, pepper and powdered vegetable stock.
  14. Remove the Schweinebraten from the oven again and place on a cutting board. Cut into 3/4 – 1 inch thick slices.
  15. Serve warm with gravy, dumplings, red cabbage and roasted potatoes. FEAST!
Recipe Notes

Serve warm with gravy, dumplings, red cabbage and roasted potatoes. FEAST!