Description
Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky – Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don’t skip the caraway or the beer. They make this dish what it is!
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
Instructions
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 8