czech roast pork

czech roast pork
  • 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 blade roast
  • 3 medium onions, chopped
  • 1/2 cup beer
  • 1 tablespoon cornstarch
  • 2 tablespoons butter



  1. In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
  4. 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 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
  5. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

03/05/2017
czech roast pork, Roasts recipe PT15M PT1H 5 455 calories
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