German-Style Roast Pork
Print This Recipe
This is very popular as a Sunday meal. It is most often served with braised cabbage or sauerkraut and dumplings.
INGREDIENTS
4 to 6 pounds pork shoulder or pork butt
2 tablespoons caraway seeds
1 tablespoon salt
2 teaspoons freshly ground black pepper
2 tablespoons cooking oil
3 medium onions, coarsely chopped
2 carrots, peeled and chopped
1/2 cup water, stock, white wine, or beer
2 to 3 tablespoons flour
2 to 3 tablespoons butterPreheat oven to 350 degrees. Rub the entire roast all over with caraway, salt, pepper and oil. (You can also add marjoram, minced garlic, or your favorite mustard). Set aside and let come to room temperature, about 30 to 45 minutes.
Mix together the onions and carrots and place in the bottom of a roasting pan just large enough to comfortably fit the roast. Pour the liquid of choice into the pan. Place the roast, fat side down, in the roasting pan on top of the vegetables.
Cover with foil and place in the oven and roast for 1 hour. Remove the foil and turn the roast fat side up. Cut diamond shapes in the fat and place the roast, uncovered, back in the oven.
Roast for another 1-1/2 to 2 hours or until the roast is done and well browned on the outside, or until a meat thermometer in the center of the roast reads 165 degrees.
Remove the roast to a cutting board and let rest for about 20 minutes, cover with foil to keep warm, while you make the gravy.
FOR GRAVY: - Strain the pan juices and save the vegetables to serve with the roast. Add enough water, stock, wine or beer to the pan juices to make 2 cups. Knead the flour and butter together with your fingers to make a doughy paste. Bring the pan juices to a simmer in a saucepan. Whisk small pieces of the butter-flour paste into the pan juices until they are thickened to the desired consistency. Simmer 5 to 10 minutes.
Slice the roast thinly and serve with the gravy on the side.
NOTE - To thicken the gravy without using flour and butter, purée 2 cups of the pan juices with some of the roasting vegetables and strain. They gravy may be finished with a little butter, cream, or sour cream if you wish.