As a child, I remember waking up on a Sunday morning to the smell of my mothers Pork Roast in the oven. As I mentioned before, she was an excellent cook, and I must have picked up on it.
This is the recipe as I remember.
- Salt and pepper
- 1 tbsp caraway seeds
- 3 tbsp mustard
- 1 cup each onions, carrots, celery, spring onions
- 2 tbsp honey
- 1 cup Beer
Preheat oven to 350 degrees F (175 degrees C)
Season pork roast with salt, black pepper, paprika, and caraway seeds; spread mustard over pork. Cut squares on the top fat part
Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 10 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celery, and spring onions to the same skillet; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
Bake with the fatty part up in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often with a honey and beer mixture. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed. For a nice crust, heat oven to broil for 15 minutes.
Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.
I cook my meats either in a Slow Cooker or Dutch Oven for best results. Here are some to choose from: