Czech Roast Pork recipe

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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

Nutrition Info

456.4 calories
carbohydrate: 7.4 g
cholesterol: 119.2 mg
fat: 33.2 g
fiber: 1.7 g
protein: 30.1 g
saturatedFat: 12.1 g
servingSize: -
sodium: 1001.9 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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!

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