Donna J.'s Czech Pork Roast (Veprova Pecene)
2018-11-07 14:31:40
Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays with dumplings (knedliky) and sauerkraut (zeli), and a nice Czech pilsner. Unbelievably delicious, savory meal - Oh the flavors!
Ingredients
- 5 pound pork shoulder
- 1 jar sauerkraut
- 3 medium onions, rough chopped
- 4 to 6 ounces Czech beer (like Pilsner Urquell)
For the pork rub
- 2 tablespoons vegetable oil
- 1 tablespoon prepared mustard
- 2 tablespoons caraway seed
- (I didn’t have Caraway seed so I used 1 tablespoon Fennel seed and 1 tablespoon ground Cumin and it was extremely tasty)
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 teaspoons ground black pepper
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Instructions
- Preheat oven to 350° F.
- In a bowl, form a paste using the vegetable oil, mustard, caraway seed, garlic powder, salt and pepper.
- Slather the paste all over the roast.
- Arrange the onions in the bottom of a large roasting pan. Place the roast, fat side down, on top of the onions.
- Drain the juice from the sauerkraut then pile the kraut around the roast and pour in the beer.
- Cover the pan with foil and cook for one hour in the preheated oven.
- After one hour, remove foil, turn roast over and score the fat.
- Continue cooking, uncovered for 2 to 2 ½ hours or to a minimum internal temperature of 145° F. This will lightly toast the kraut and enhance its flavor.
- Remove from heat then re-cover and let sit about 20 minutes before slicing.
Notes
- Make your favorite pork gravy and dumplings and pour the gravy over the sliced pork, kraut and dumplings for a meal you’ll never forget!
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