Post by JJ Judkins on Mar 9, 2011 10:30:33 GMT -6
German-Style Pork Roast
4- to 6-pound pork shoulder or pork butt
2 tablespoons caraway seeds
1 tablespoon salt
2 teaspoons ground pepper
1 teaspoon marjoram
4 cloves garlic, minced
2 tablespoons olive oil
3 medium onions, cut into eighths
2 carrots, peeled and chopped
1/2 cup stock, white wine or beer
2-3 tablespoons flour
2-3 tablespoons butter
Rub roast with oil. Sprinkle with caraway seed, salt, pepper,
marjoram and minced garlic. Let stand at room temperature for one hour.
Spray a roasting pan with nonstick cooking spray. Place vegetables in
roasting pan and add stock, white wine or beer. Place roast, fat side
down, in the roasting pan on top of vegetables. Roast for one hour,
covered, in a 350-degree oven.
Remove from oven, uncover and turn roast fat side up. Reduce oven to
275 degrees. Cut decorative diamonds into the fat and return to oven.
Roast, uncovered, approximately 3 to 4 hours, or until an
instant-read thermometer inserted into center of roast reads 165 degrees.
Remove from oven, take out pan and cover with foil; allow roast to
rest 15-20 minutes. Remove vegetables to serving plate.
To make gravy, measure pan juices and add enough liquid (water,
stock, wine or beer) to make 2 cups. Blend butter and flour to make a
roux, add pan juices and bring to a simmer. A small amount of butter,
cream or sour cream also may be added to gravy for richness.
Thinly slice roast and serve with vegetables and gravy.
4- to 6-pound pork shoulder or pork butt
2 tablespoons caraway seeds
1 tablespoon salt
2 teaspoons ground pepper
1 teaspoon marjoram
4 cloves garlic, minced
2 tablespoons olive oil
3 medium onions, cut into eighths
2 carrots, peeled and chopped
1/2 cup stock, white wine or beer
2-3 tablespoons flour
2-3 tablespoons butter
Rub roast with oil. Sprinkle with caraway seed, salt, pepper,
marjoram and minced garlic. Let stand at room temperature for one hour.
Spray a roasting pan with nonstick cooking spray. Place vegetables in
roasting pan and add stock, white wine or beer. Place roast, fat side
down, in the roasting pan on top of vegetables. Roast for one hour,
covered, in a 350-degree oven.
Remove from oven, uncover and turn roast fat side up. Reduce oven to
275 degrees. Cut decorative diamonds into the fat and return to oven.
Roast, uncovered, approximately 3 to 4 hours, or until an
instant-read thermometer inserted into center of roast reads 165 degrees.
Remove from oven, take out pan and cover with foil; allow roast to
rest 15-20 minutes. Remove vegetables to serving plate.
To make gravy, measure pan juices and add enough liquid (water,
stock, wine or beer) to make 2 cups. Blend butter and flour to make a
roux, add pan juices and bring to a simmer. A small amount of butter,
cream or sour cream also may be added to gravy for richness.
Thinly slice roast and serve with vegetables and gravy.