This was the perfect choice for the entree of our Oktoberfest meal. The wonderful aroma of roasting pork with the onions and carrots seasoned with caraway seeds and marjoram will have everyone at the table on time for this meal. Take a few extra minutes and make the gravy to go along with the pork. It will send it over the top. You know you can trust me, right? : )
4 -6 lbs. pork shoulder or 4 -6 lbs. pork butt
2 T. caraway seeds
2 T. marjoram
1 tablespoon salt
2 t. ground pepper
2 T. 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 T. flour
2-3 T. butter
Rub the entire roast all over with the oil and sprinkle with caraway, marjoram, salt, pepper. Let stand for one hour.
Preheat oven to 350 degrees. 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. For additional richness, the gravy may be finished with a little butter, cream or sour cream.