Slow-Roasted Pork Shoulder with German Rye Dumplings

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

Tender slow-roasted pork shoulder paired with traditional German rye dumplings soaked in rich pan gravy, evoking a cozy German bakery meal. This German-inspired pork recipe, ready in about 220 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.

Ingredients

• 3 lbs pork shoulder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp caraway seeds
• 2 tbsp olive oil
• 1 medium, sliced yellow onion
• 4, minced garlic cloves
• 2 cups beef broth
• 6 slices, crust removed and cubed rye bread
• 1 cup milk
• 1 large egg
• 2 tbsp, chopped fresh parsley
• 2 tbsp butter

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Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs pork shoulder with 2 tsp salt, 1 tsp black pepper, and 1 tsp caraway seeds. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat and sear pork shoulder on all sides until golden brown, about 4 minutes per side.
2. Step 2: Add 1 medium sliced yellow onion and 4 minced garlic cloves around the pork in the skillet. Pour 2 cups beef broth over everything and cover loosely with foil. Roast in oven for 3 hours until pork is tender and pulls apart easily.
3. Step 3: Meanwhile, soak 6 slices crust-removed rye bread cubes in 1 cup milk for 15 minutes until softened. Squeeze out excess milk, then combine bread with 1 large beaten egg, 2 tbsp chopped fresh parsley, and a pinch of salt to form dumpling dough.
4. Step 4: Bring a large pot of salted water to a gentle simmer. Shape dumpling dough into 8 balls and cook for 15 minutes until they float and are firm to the touch.
5. Step 5: Remove pork from oven and let rest 10 minutes. Skim fat from pan juices and whisk in 2 tbsp butter to make gravy.
6. Step 6: Serve sliced pork shoulder topped with pan gravy alongside warm rye dumplings garnished with extra parsley.