Czech Roast Pork

Roast pork (veprova pecene) is usually served on Sundays with dumplings, sauerkraut, and a nice Czech pilsner.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 3 hr 50 mins
• Calories: 456 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon salt
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 teaspoons ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon prepared mustard
• 2 tablespoons caraway seeds
• 5 pounds pork shoulder blade roast
• 3 medium onions, chopped
• 0.5 cup beer

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Slice pork roast and serve with gravy.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.