Recipe by mollypaul
This recipe is known by different names in different countries. In the Czech Republic this dish is known as veprova pecene. In Poland, it is called pieczen wieprzowa. The cooking time depends on the size of the roast. Posted in response to a recipe request.
Top Review by teresa_roy1
I used the white wine option for the liquid and also for the gravy. The gravy is simple and a must! It makes the whole meal! I also baked some sauerkraut, carrots, and onions with the roast for some veggies. We'll be using this recipe many many more times!
- 4 -6 lbs pork shoulder or 4 -6 lbs pork butt
- 2 tablespoons caraway seeds
- 1 tablespoon salt
- 2 teaspoons ground pepper
- 2 tablespoons cooking oil
- 3 medium onions, roughly chopped
- 2 carrots, peeled and chopped
- 1⁄2 cup water or 1⁄2 cup stock or 1⁄2 cup white wine or 1⁄2 cup beer
- 2 -3 tablespoons flour
- 2 -3 tablespoons butter
Other seasonings that can be rubbed into the pork before roasting include
- marjoram or minced garlic or your favorite mustard
Directions See How It's Made
- Preheat oven to 350°F.
- Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
- Let stand for one hour.
- Spray your roasting pan with cooking spray.
- Place the vegetables into roasting pan and pour liquid of choice.
- Place the roast, fat side down, in the roasting pan on top of the vegetables.
- Cover tightly and roast for one hour.
- Remove from oven, uncover and turn roast fat side up.
- Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
- Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
- Remove and save the vegetables to serve on the side.
- Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
- Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
- Slice the roast thinly and serve with the gravy on the side.
- For additional richness, the gravy may be finished with a little butter, cream or sour cream.