Recipe Instructions:
Ingredients:
• 3 lbs pork shoulder or pork roast
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 onions, sliced
• 4 garlic cloves, minced
• 1 tablespoon caraway seeds
• 1 tablespoon paprika
• 2 cups beef broth
• 1 cup beer (optional)
• 1 tablespoon flour (optional, for thickening)
• Chopped fresh parsley, for garnish
Instructions:
• Preheat oven to 325°F (160°C).
• Season pork shoulder or roast with salt and pepper.
• Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear pork on all sides until browned. Remove pork and set aside.
• In the same pot, add sliced onions. Sauté until softened and lightly browned. Add minced garlic, caraway seeds, and paprika. Cook for another minute until fragrant.
• Return seared pork to the pot. Add beef broth and beer (if using). Cover and transfer to the preheated oven.
• Roast for 2.5 to 3 hours, or until pork is tender and internal temperature reaches 145°F (63°C). Baste pork with cooking juices occasionally.
• If desired, remove pork from pot. Mix flour with a bit of water to make a slurry. Whisk into the cooking juices on the stovetop. Simmer until thickened.
• Slice pork and serve hot, garnished with chopped fresh parsley. Serve with gravy and traditional sides like dumplings or sauerkraut.
