Czech Roast Pork Recipe

Ingredients
<br>- 2 tablespoons vegetable oil
<br>- 1 tablespoon prepared mustard
<br>- 2 tablespoons caraway seeds
<br>- 1 tablespoon garlic powder
<br>- 1 tablespoon salt
<br>- 2 teaspoons ground black pepper
<br>- 5 pounds pork shoulder blade roast
<br>- 3 medium onions, chopped
<br>- ½ cup beer
<br>- 1 tablespoon cornstarch
<br>- 2 tablespoons butter
<br><p></p>Directions
<br>step 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.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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.
<br>step 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.
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Ingredients
- 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
- ½ cup beer
- 1 tablespoon cornstarch
- 2 tablespoons butter

Directions
step 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.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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.
step 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.

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