Caraway seeds are the primary flavor of veprova pecene (caraway seed pork roast). Extra toasted Caraway Seeds garnish sauerkraut nicely.
Prep time: 0 min
Cook time: 195 min
Total time: 195 min
Ingredients
-
3 Tablespoons Vegetable Oil, divided
-
4 Pounds Pork Shoulder
-
1 Tablespoon Whole Caraway Seed, lightly toasted and coarsely smashed
-
1 Teaspoon Garlic Powder
-
1/2 Teaspoon Kosher Sea Salt Flakes
-
2 Teaspoons Ground Black Peppercorns Dustless
-
1 Large Onion, chopped
-
1 Cup Dark Beer
-
1 Tablespoon Cornstarch
Directions
-
Preheat oven to 325°F.
-
Heat 2 tablespoons oil in large Dutch oven over medium-high heat.
-
Rub meat with remaining 1 tablespoon olive oil, along with caraway seeds, garlic powder, salt and pepper. When oil is shimmering, sear meat on all sides to achieve caramelization.
-
Reduce heat to medium and add onion to pan. Continue cooking for 3 to 4 minutes or until onions start to soften. Add beer and scrape browned bits from pan using spoon.
-
Transfer pan to oven to cook until succulent inside and nicely browned and crusted outside, about 3 to 4 hours.
-
Remove from oven and transfer meat to cutting board to rest.
-
Whisk cornstarch into 1 cup water and add to drippings and bring to a boil over medium-high heat until thickened.
-
Slice meat or pull apart in chunks. Place meat on platter, drizzle with gravy and serve.