The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 22, 2009
Delicious recipe! I made it for a Sunday dinner for company tonight and it was DIVINE! Only thing I did differently was add a whole can of beer, added carrots and two stalks of celery to the base with the onions, and in the last hour of cooking with the lid off, I added large cubed, seasoned potatoes to roast with the rest of the goodies (tossed them in olive oile and them gave them a shake of herbs de provaunce and seasoned salt). I didn't think I'd care much for the carroway seeds, but they blended in nicely with the mustard and spices. Thanks so much for the recipe! Practically a one pot meal! I fried up some fresh cabbage and we were set. This recipe is a definite keeper! Thanks so much for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 2, 2009
This recipe surprised me by how well it turned out. The meat was very moist, tender and flavorful (even though it did look rather gnarly coming out of the oven). My gravy was sweeter that I expected. Was that from the beer? The caraway seeds? It was also slightly bitter, but not in a bad way. I served it with mashed potatoes and roasted Brussels sprouts. My husband and daughter raved. (I only used 1 T of caraway, subbed olive oil for veg oil, and added the whole beer to the pan.) The house smelled great while it was cooking!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 1, 2009
This was an awesome dish:) Even my husband was happy with it and he is not a big pork person. I made the recipe as is so could rate it based on the recipe. It was yum, but for my husbands personal prefrence we will use 1 tbsp of the caraway seed next time :)
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Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 29, 2009
This was great! I put it in my crock-pot for the whole day and it was perfect. I skimped a bit on the caraway, as I'm not the biggest caraway fan, but could've used it all (crock-potting can sometimes cause herbs and spices to lose potency). For the gravy, I removed some pan drippings into a saucepan and added the cornstarch to some cold beef broth before mixing in. I didn't need the butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 7, 2009
This was a very nice dish. I would make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 18, 2009
Yum! This was delicious. My mother-in-law is Czech, so I thought it would be fun to make something Czech for dinner. I did halve the caraway seeds, and used chicken broth instead of beer. The house smelled wonderful while this was roasting, and the gravy was awesome. I served this with Grated Potato Dumplings (unfortunately those were not well received), and green beans. We can't wait for it to cool down so I can make this again.
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 22, 2009
I have made some wonderful dishes from this site.I have not had a better response than with this recipe. The only thing I changed was to add sauerkraut to the roast during the last hour.I also rinsed the sauerkraut to remove some of the tartness which reminded me of the sauerkraut that I fell in love with while stationed in Germany. I agree this is a traditional European old country style dish. Thank you Sonya. I am ready for more. Chef Roy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 15, 2009
This I thought was a tasty dish. I think next time I will use a pork tenderloin instead of the shoulder.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 29, 2009
We used to live in the Czech Republic, so I was glad to find a recipe for this roast pork. My husband walked in the door and said, Something smells like Prague! This was fabulous. My whole family enjoyed the meal - even my picky eaters. I did halve the caraway seeds and I'm glad I did.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 26, 2009
I gave this 4 stars because I am not a cooker of roasts. The flavor from the recipe was WONDERFUL (rather porketta-ey), the cooking (up to me) was not so good. My tweeks in the recipe included using grainy mustard and beef stock instead of beer (only had a lite beer on hand) and attempting to cook it low and slow.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 3, 2009
Delicious! Loved the flavor of the caraway seeds. Carved up the leftover meat and heated it in the gravy next day which was also yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 16, 2009
I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (which I wish the recipe would more specifically state in step 4. Good cooks can take a lot of knowledge for granted) works perfectly, and the crispy squares of fat were scrumptious. You crockpot cookers will miss out on that. One thing though. Check periodically that the bottom doesn't burn, and add some water. If you have a decent meat thermometer, I don't see how anyone can go wrong here.
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 13, 2009
Wonderful recipe, even without the caraway seeds and sauerkraut that I didn't have on hand. I did mine in the crockpot with great results. Will try again now that I have all of the ingredients.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 11, 2009
This has become my favorite recipe for Roast Pork. The combination of flavors perfectly compliments the pork! Thanks for this recipe. I cannot imagine anyone not liking it, unless they were brought up on "Hamburger Helper". I did however make one substitution. My Mom who is in her late eighties does not like knedliky. So I substitute Potato Dumplings. I personally like both!
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Hudson, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 10, 2009
Very tasty and juicy! Fell right apart. I made it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) (that was fabulous, too!). Thanks for sharing and will make again!
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Cooking Level: Intermediate

Home Town: Johannesburg, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Jan. 2, 2009
This is an outstanding recipe! I chose to make it in my Nesco 6 quart roasting oven. Because of this the cooking time changed a little. I started it at around 250 degrees. Flipped it over after the hour, then turned the heat up to 350. After about an hour I started checking it with the meat thermometer. Within an hour it was around 155. We weren't ready to eat yet, so I turned the temp down to 200 and let it go for another 20 minutes. When I checked it again the temp was around 175. I then pulled the roast out an let it sit while I made the gravy according to the directions. My husband said this was the best pork roast he's ever had. I only used 2 medium sized onions
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The reviewer gave this recipe 1 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 21, 2008
Sorry, but it was NOT a hit at my house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 20, 2008
The first time I made this I didn't have caraway so I used paprika. I also placed it in my crock pot for about 5 hours on high. It kept all the liquid in so I strained the liquid, thickened it as per the recipe directions, and then added the onions back in. Yum! The second time I made it I followed the directions exactly (in the oven, open roasting pan) and while the taste was good, the juices/beer evaporated and all I was left with in the pan was roasted onions. No liquid. I think I prefer the crock pot method b/c it allowed for a wicked yummy gravy. Both times I made it, there was not a speck of pork left. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 1, 2008
My whole family loved this. I did omit the caraway seeds because I didn't have any. It was so delicious.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Kailua Kona, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 8, 2008
Delicious! I cut this recipe in half for two people and it was great on a cold fall evening served with mashed potatoes and peas.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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