Ingredients
8
8 servings
- •2 tablespoons vegetable oil
- •2 tablespoons caraway seeds
- •1 tablespoon prepared mustard
- •1 tablespoon garlic powder
- •2 teaspoons ground black pepper
- •1 tablespoon salt
- •5 pounds pork shoulder blade roast
- •3 medium onions, chopped
- •0.5 cup beer
- •2 tablespoons butter
- •1 tablespoon cornstarch
Instructions
- Stir together oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until a paste forms. Rub over pork roast and let sit for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange onions in the bottom of a large roasting pan. Pour in beer. Place roast, fat-side down, on top of onions. Cover the pan with foil.
- Roast in the preheated oven for 1 hour. Remove foil, turn roast, and score fat. Continue roasting until an instant-read thermometer inserted into the center of roast reaches at least 145 degrees F (63 degrees C), about 2 1/2 hours. Transfer roast to a cutting board and let sit for 20 minutes.
- Meanwhile, pour pan juices into a saucepan. Whisk in butter and cornstarch; bring to a boil. Reduce heat and simmer until gravy is hot and thickened, 5 to 10 minutes.
- Slice pork roast and serve with gravy.
Nutritional Facts
Per 8 servings
- Calories: 456
- Carbohydrate: 7g
- Fat: 33g
- Fiber: 2g
- Protein: 30g
- Sugar: 2g
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