Schweinebraten Pork Roast

Schweinebraten Pork Roast

ChasingStorms 1

"Here's another take on pork as traditionally prepared in Wisconsin. This recipe actually uses spices other than salt and pepper, making it something like Wisconsin Gourmet."

Ingredients 2 h 40 m {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine salt, marjoram, basil, pepper, and garlic powder in a small bowl. Rub spice mixture all over the pork roast. Place roast in roasting pan, and surround with onions. Pour beer into pan, and cover.
  3. Roast pork for 30 minutes in preheated oven. Uncover, and turn meat over. Continue to roast, checking for doneness every 30 minutes; add additional liquid if pan runs dry. Roast until internal temperature reaches 180 degrees, approximately 2 hours.
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  • Cook's Note:
  • You can substitute water for the beer, if desired.
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Reviews 68

  1. 93 Ratings

Billie D.

this recipe was fantastic! i made it in the slow cooker and used woodchuck which is a hard cider. i've never felt the need to review a recipe before, but i feel that this deserves all five stars. it was the most tender, juicy and flavorful pork roast i've ever cooked. we didnt have any leftovers in my house.

Greenbush Chef

I made this roast for dinner today and I have to say it was very, very good. I made it as the recipe called for. I did however, double the spices and because I had a bag of Granny Smith apples, I peeled two apples and sliced them really thin and put them in the pan with the onions. The only beer I had available was Corona Light so I used that. The out come was beyond my exceptations. It was really, really good. The apples added a tartness, but didn't overwhelm the taste of the pork roast. I've tried the Autumn Pork roast from this site(that recipe is awesome as well) but this recipe had a completly different taste. Both are wonderful and I'll be making both recipes often. Because of this site my cooking abilities have really improved. I'm not always serving the same dishes over and over......I'm a huge All fan. And often refer the site to friends and family. Keep the good stuff coming....


WOW. How simple and delicious. One major problem with the recipes though... you forgot to mention what a delicious gravy the drippings make! I will say I doubled the amount of rub I used, but this could be a personal preference thing (but other might want to try it). I'm also curious about trying apple cider instead of beer. Might be good, and make for an interesting gravy. One thing... it took forever to bake and I had to add a little more beer... but I think I my have done something wrong. Not sure what happened there.