Franz Schweinebraten (German Pork Roast)

“The Franz Schweinebraten combines deep Franz Oktoberfest flavors and a robust spice rub on the pork, with sweet and tangy apple and cranberry sauerkraut along with Dusseldorf mustard. The classic German flavors and Rhinegeist Franz create a great small bite plate for any Oktoberfest celebration!”- Local Executive Chef Christian Gill @foodbrushninja


  • 2 packs of your favorite slider buns (pretzel is the best)
  • 1/2 cup of Dusseldorf Mustard


  • 5lb pork loin
  • 2 teaspoons black pepper
  • 2 teaspoons caraway seeds
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked salt
  • 1 teaspoon white pepper
  • 1 teaspoons light brown sugar
  • 2 cans of Franz


  • Preheat your oven to 350. 
  • Take a knife or fork and make small holes in the pork loin. 
  • Mix the spices together in a small bowl and rub down the pork loin.
  • In a medium-sized roasting pan add the rubbed pork loin and slowly pour one can of Franz on the meat.
  • Place in oven for 1/2 hour.
  • Take out, cover and put back in oven for one hour.
  • Once the pork reaches an internal temperature of 140 degrees it is done!
  • Let it rest for ten minutes then slice thin.
  • Spread Dusseldorf mustard on pretzel slider and top with Sauerkraut. Devour.


If you don't make your own sauerkraut that's okay — just grab your 2 cups of your favorite sauerkraut, give it a quick cold water rinse, add one grated apple, and 1/2 cup of dried cranberries. A quick toss and top your Schweinebraten sliders with deliciousness!

Thanks for tuning in and we hope to see you Saturday the 19th at Franztoberfest.

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