Czech Roast Pork

Main Dish

Some of my ancestors are Czech, Hungarian, Transylvanian, if you go far enough back. This recipe is traditional in such regions, and is as German as the day is long too. Serve it with sauerkraut and a good dark beer. It'll take 30 Minutes to prepare and about 3 hours to cook. You should get 8 servings.

Ingredients/Shopping List
• 2 tablespoons vegetable oil
• 1 tablespoon prepared mustard
• 2 tablespoons caraway seeds
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 5 pounds pork shoulder roast
• 3 medium onions, chopped
• ½ cup beer
• 1 tablespoon cornstarch
• 2 tablespoons butter

Directions

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

Combine vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper to form a paste. Rub over the pork roast, and allow to season about 30 minutes.

Arrange onions in the bottom of a roasting pan. Pour in beer. Place roast, fat side down, on top of onions. Cover pan with foil.

Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat.

Continue roasting 2 1/2 hours, or to a minimum internal temperature of 160°

Remove from heat, let cool about 20 minutes. Reserve pan juices.

Bring the reserved pan juices to a boil. Mix in butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes to make gravy.

Serve the pork thinly sliced drizzled with gravy.