Slow-Roasted Pork Shoulder with German Caraway Rye Bread

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-roasted pork shoulder paired with freshly baked German caraway rye bread offers a true taste of traditional German comfort food. This German-inspired pork recipe, ready in about 310 minutes, pairs pork shoulder, caraway seeds, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 280 min Serves 6 German cuisine 520 cal/serving

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Ingredients

3 lbs pork shoulder
2 tsp caraway seeds
1 tbsp kosher salt
1 tsp black pepper
4 garlic cloves, minced
2 tbsp olive oil
3 cups rye flour
1 cup all-purpose flour
2 1/4 tsp (1 packet) active dry yeast
1 1/4 cups warm water (110°F)
2 tbsp dark molasses
1 tbsp brown sugar
1 tsp salt (for bread)

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Instructions

Step 1: Preheat oven to 300°F. Rub 3 lbs pork shoulder with 1 tbsp kosher salt, 1 tsp black pepper, 4 minced garlic cloves, 2 tsp caraway seeds, and 2 tbsp olive oil. Place in a roasting pan and cook uncovered for 4 hours until meat is tender and falls apart.
Step 2: Meanwhile, combine 2 1/4 tsp active dry yeast with 1 1/4 cups warm water (110°F) and 1 tbsp brown sugar in a large bowl; let sit 10 minutes until foamy.
Step 3: Stir in 3 cups rye flour, 1 cup all-purpose flour, 1 tsp salt, and 2 tbsp dark molasses until dough forms. Knead on lightly floured surface for 8 minutes until elastic.
Step 4: Place dough in an oiled bowl, cover with a towel, and let rise in a warm place for 1.5 hours until doubled.
Step 5: Shape dough into a round loaf, place on baking sheet, and let rise another 30 minutes.
Step 6: Bake bread at 375°F for 40 minutes until crust is firm and sounds hollow when tapped.
Step 7: Serve slices of warm rye bread alongside shredded pork shoulder, garnished with extra caraway seeds if desired.