I looked up the recipe from Die echte deutsche Küche (The real German Cooking) cooking book given by my mother-in-law, but I added a few more ingredients to my liking.
- 600 gr pork shoulder
- 1 onion, sliced
- 2 tsp paprika powder
- 1 tsp garlic powder
- 2 tbs chicken stock powder
- Salt and pepper
- 1.5 cup white wine (or beer)
- 1 tbs plum mousse (optional)
- Rub the pork all over with paprika powder, chicken stock powder, garlic powder, salt, pepper and plum mousse.
- Place the onion slices at the bottom of the roasting pan.
- Add 1.5 cup white wine.
- Place the pork on top of the onion slices.
- Cover pan with foil and roast the pork for 1.5 hours.
- The gravy: Remove the roasted pork after 1 hour. Strain the pan juices from the roasting pan. Add stock, pepper, sugar and white wine to taste. I used Saucenbinder to thicken the gravy - Saucenbinder is like flour, so if you don't have it, just mix a bit of flour with water then pour it in the gravy.
Slice the roast pork and serve with anything that you like, e.g. potato dumplings, green beans, Sauerkraut, etc. You can also eat Schweinebraten slices with bread or rolls for breakfast. Very yummy!