Czech Roast Pork

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

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.
Czech Roast Pork
Czech Roast Pork
Czech Roast Pork
Czech Roast Pork

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

Categories

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