Czech Roast Pork
Description
Roast pork (veprova pecene) is usually served on Sundays with dumplings, sauerkraut, and a nice Czech pilsner.
Ingredients
•
2 tablespoons vegetable oil
•
2 tablespoons caraway seeds
•
1 tablespoon prepared mustard
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1 tablespoon garlic powder
•
2 teaspoons ground black pepper
•
1 tablespoon salt
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5 pounds pork shoulder blade roast
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3 medium onions, chopped
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1/2 cup beer
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2 tablespoons butter
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1 tablespoon cornstarch
Directions
1
Stir together oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until a paste forms. Rub over pork roast and let sit for 30 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Arrange onions in the bottom of a large roasting pan. Pour in beer. Place roast, fat-side down, on top of onions. Cover the pan with foil.
4
Roast in the preheated oven for 1 hour. Remove foil, turn roast, and score fat. Continue roasting until an instant-read thermometer inserted into the center of roast reaches at least 145 degrees F (63 degrees C), about 2 1/2 hours. Transfer roast to a cutting board and let sit for 20 minutes.
5
Meanwhile, pour pan juices into a saucepan. Whisk in butter and cornstarch; bring to a boil. Reduce heat and simmer until gravy is hot and thickened, 5 to 10 minutes.
6
Slice pork roast and serve with gravy.