Roast pork (veprova pecene) is a Czech dish usually served on Sundays. Be sure to serve it with knedliky zeli (dumpling with sauerkraut) 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
2 tablespoons caraway seeds
1 tablespoon prepared mustard
1 tablespoon garlic powder
2 teaspoons ground black pepper
1 tablespoon salt
5 pounds pork shoulder blade roast
3 medium onions, chopped
½ cup beer
2 tablespoons butter
1 tablespoon cornstarch
Directions:
Stir together oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until a paste forms. Rub over pork roast and let sit for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Arrange onions in the bottom of a large roasting pan. Pour in beer. Place roast, fat-side down, on top of onions. Cover the pan with foil.
Roast in the preheated oven for 1 hour. Remove foil, turn roast, and score fat. Continue roasting until an instant-read thermometer inserted into the center of roast reaches at least 145 degrees F (63 degrees C), about 2 1/2 hours. Transfer roast to a cutting board and let sit for 20 minutes.
Meanwhile, pour pan juices into a saucepan. Whisk in butter and cornstarch; bring to a boil. Reduce heat and simmer until gravy is hot and thickened, 5 to 10 minutes.
