Czech Roast Pork

SUBMITTED BY: Sonya PHOTO BY: Regina

"Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays with dumplings, sauerkraut, and a nice Czech pilsner."

PREP TIME	30 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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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 roast
3 medium onions, chopped
1/2 cup beer
1 tablespoon cornstarch
2 tablespoons butter

READ REVIEWS (28)

DIRECTIONS

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 160 degrees F (70 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.

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REVIEWS

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Reviewed on Mar. 18, 2005 by Sonya

I so happy everyone is enjoying this dish...a true family favorite. Be sure to serve it with http://sidedish.allrecipes.com/AZ/69832.asp "Knedliky - Czech Dumpling with Sauerkraut (Zeli)"(use bread cubes that have been dried out..the recipie was published with an error) Enjoy! Sonya Also, the best cut of pork to use is a Pork Shoulder Blade Roast!

6 users found this review helpful

Reviewed on Apr. 14, 2007 by ChickaDenise

I prepared this pork for a christmas party for 200 people it was awesome everyone loved it thank you!!

2 users found this review helpful

Reviewed on Mar. 10, 2006 by Eurocook

Okay, so I am a czech cook. This is a traditional czech meal; however, do NOT use a traditional Czech beer in this or the sauce will come out bitter tasting. There is no need for the onions, just keep adding water and keep the sauce from drying out and burning. The sauce from the pork is rich enough without onions. I cook this meal at least every few weeks, thought I would try this version....not so great compared to other czech ways (season the pork with salt/pepper/garlic POWDEr/caraway..add water and roast slowly for 300-325 for 4-6 hours until tender! Drain sauce and thicken if desired (some don't even thicken so the dumplings soak up the juice from the sauce!)

2 users found this review helpful

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