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2 tablespoons vegetable oil1 tablespoon prepared mustard2 tablespoons caraway seeds1 tablespoon garlic powder1 tablespoon salt2 teaspoons ground black pepper5 pounds pork shoulder blade roast3 medium onions, chopped1/2 cup beer1 tablespoon cornstarch2 tablespoons butterIn a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 160 degrees F (70 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork. Amount Per Serving Calories: 456 | Total Fat: 33.2g | Cholesterol: 119mg Powered by ESHA Nutrient Database
Servings Per Recipe: 8
Amount Per Serving
Calories: 456
Total Fat: 33.2gCholesterol: 119mgSodium: 1002mgTotal Carbs: 7.4g Dietary Fiber: 1.7gProtein: 30.1g
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Reviewed on Mar. 19, 2009 by easyguy 
I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (which I wish the recipe would more specifically state in step 4. Good cooks can take a lot of knowledge for granted) works perfectly, and the crispy squares of fat were scrumptious. You crockpot cookers will miss out on that. One thing though. Check periodically that the bottom doesn't burn, and add some water. If you have a decent meat thermometer, I don't see how anyone can go wrong here. Was this review helpful? [ YES ] 12 users found this review helpful I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it...
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