Roast Pork
Kathleen Kesson
A delicious roast with enough leftovers to last for days. Serve with Potato Dumplings and Sweet and Sour Cabbage.
ingredients
- 2 T. vegetable oil
- 1 T. prepared mustard
- 2 T. caraway seeds
- 1 T. garlic powder
- 1 T. salt
- 2 tsp. ground black pepper
- 5 pounds pork shoulder roast
- 3 medium onions, chopped
- 1/2 C. beer
- 1 T. cornstarch
- 2 T. butter
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 160 degrees F (70 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.
notes
Maybe Ram can impress Alexa with this menu!
Source: Kathleen Kesson
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