Schweinebraten (Roast Pork)
by Barry Ingenthron
(Airdrie, AB, Canada)
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
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.