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    Home / Austrian Kitchen / Schweinsbraten

    Schweinsbraten

    Pork shoulder roasted until the crackling shatters and the meat falls apart, in a dark beer gravy scented with caraway and garlic — the king of Austrian Sunday roasts.

    ⏱ 25 minPrep time
    🔥 3 hrCook time
    🍽 6Servings
    🏷 Austrian KitchenCategory
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    Pork shoulder roasted until the crackling shatters and the meat falls apart, in a dark beer gravy scented with caraway and garlic — the king of Austrian Sunday roasts.

    The Sunday roast of every Austrian kitchen

    Schweinsbraten is the aroma of Austrian Sundays: a slab of pork shoulder scored and roasted until the skin pops into crisp shards, served with rich gravy, bread dumplings, and sauerkraut. Every butcher, grandmother, and Gasthaus has their own version.

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    Step by stepInstructions

    1. Preheat the oven to 425°F. Score the pork skin in a diamond pattern, rub all over with salt, pepper, and marjoram, and tuck slivers of garlic into the cuts.
    2. Scatter the onions and carrots in a roasting pan, place the pork skin-side up on top, and pour the beer and water around it.
    3. Roast 30 minutes at 425°F, then reduce to 325°F and roast 1 1/2 to 2 hours more, until the meat reaches 195°F and the crackling is crisp. Add water to the pan if it dries out.
    4. Lift out the pork and rest 20 minutes. Strain the pan juices into a saucepan, whisk in the tomato paste and the cornstarch slurry, and simmer 5 minutes until the gravy thickens.
    5. Slice the pork and serve with the gravy, bread dumplings, and sauerkraut.

    💡 Chef tips & storage

    Rub the skin dry and salt it well for crackling that shatters. Cook the meat until it reaches about 195°F inside — that's what makes it pull-apart tender.

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    Recipe details

    Prep25 min
    Cook3 hr
    Servings6
    CategoryAustrian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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