"Bullock-Prado's recipe for Schweinebraten is everything German food should be: warm, meaty, comforting, with flavor notes from roasted spices, mustard and dark beer. Choose a pork shoulder (sometimes called butt but not because it's describing the origin of the meat; it is named after the barrels or butts' that colonial New England butchers used to transport inexpensive cuts of meat) with an even fat cap that brings loads of flavor"
"Gesine Bullock-Prado is a pastry chef and cookbook author who hosts Food Network's Baked in Vermont, which is where she lives. (Incidentally, she's also the sister of actor Sandra Bullock.) In her 2025 cookbook My Harvest Kitchen: 100+ Recipes to Savor the Seasons, Bullock-Prado instructs how to maximize seasonal ingredients from farmers markets and personal gardens, including growing tips for those who want to practice green-thumb homesteading."
Guidance explains how to maximize seasonal ingredients from farmers markets and backyard gardens, with growing tips for green-thumb homesteading. The Schweinebraten recipe yields eight servings and centers on a 4-pound boneless pork shoulder with an even fat cap for flavor and crisp crackling. The spice rub combines cumin, caraway and yellow mustard seeds with smoked paprika, kosher salt and ground white pepper. German mustard, dark (dunkel) beer and chicken stock contribute braising liquids. A moat of root vegetables added toward the end of roasting turns the pork into a flavorful one-dish meal. Butter and flour are used to finish the pan sauce.
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