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Czech Roast Pork
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
280 minutes
Succulent roast pork paired with dumplings, tangy sauerkraut, and Czech pilsner, a perfect Sunday feast.
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 tablespoons caraway seeds
  • 1 tablespoon prepared mustard
  • 1 tablespoon garlic powder
  • 2 teaspoons ground black pepper
  • 1 tablespoon salt
  • 5 pounds pork shoulder blade roast
  • 3 medium onions, chopped
  • 0.5 cup beer
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
Instructions:
  • Combine oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until a paste forms. Massage the mixture onto the pork roast and marinate for 30 minutes.
  • Preheat the oven to 350°F (175°C).
  • Layer the onions at the base of a spacious roasting pan, then gently pour in the beer. Next, position the roast over the onions with the fat side facing down. Finally, securely cover the pan with foil.
  • Place the roast in the preheated oven for 1 hour. Remove foil, turn the roast, and score the fat. Roast until an instant-read thermometer inserted into the center of the roast reads at least 145°F (63°C), approximately 2 1/2 hours. Transfer the roast to a cutting board and allow it to rest for 20 minutes before slicing.
  • Pour the pan juices into a saucepan, then whisk in butter and cornstarch until smooth. Bring to a boil, then reduce heat and simmer until the gravy is hot and thickened, which should take about 5 to 10 minutes.
  • Slice the succulent pork roast and drizzle with rich gravy for a delightful meal.

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