Slow-Roasted Pork Shoulder with German Rye Bread Crust

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.

A tender and juicy slow-roasted pork shoulder paired with a crunchy crust made from authentic German rye bread crumbs, inspired by traditional German bakery flavors. This German-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 300 min Serves 6 German cuisine 550 cal/serving

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Ingredients

3 lbs pork shoulder
1 tbsp salt
1 tsp black pepper
1 tsp caraway seeds
1 tsp garlic powder
2 slices, finely crushed German rye bread
3 tbsp olive oil
1 tbsp, chopped fresh rosemary

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Instructions

Step 1: Preheat oven to 300°F. Rub 3 lbs pork shoulder all over with 1 tbsp salt, 1 tsp black pepper, 1 tsp caraway seeds, and 1 tsp garlic powder, massaging the spices into the meat.
Step 2: In a bowl, mix 2 slices finely crushed German rye bread crumbs with 3 tbsp olive oil and 1 tbsp chopped fresh rosemary until evenly coated and crumbly.
Step 3: Place the pork shoulder fat side up on a roasting rack in a baking tray. Press the rye bread crumb mixture onto the top and sides of the pork shoulder to form a crust.
Step 4: Roast the pork shoulder in the oven for 4 to 5 hours, basting occasionally with pan juices, until an internal temperature of 195°F is reached and the meat is fork-tender.
Step 5: Remove from oven and let rest for 20 minutes before slicing to allow juices to redistribute.