Roast pork is a popular Sunday meal in Central Europe. In Germany, Schweinebraten is most often served with braised cabbage or sauerkraut, dumplings and a fine pilsener. In the Czech Republic this dish is known as vepřová pečeně.In Poland, it is called pieczeń wieprzowa.
It's best to use a good-quality pork roast that still a nice cap of fat and skin on it. The fat naturally bastes the meat protects it from drying out. The skin turns crackly and crisp and adds amazing flavor and texture to the finished roast. If you can't find pork roast with the skin, at least make sure there is a layer of fat. If you can't find one with a layer of fat, then lay a few pieces of thick-cut bacon on the roast for the time it is roasting uncovered.