Pork Shoulder with Caraway (Czech Vepøová Peèenì)

This is the Czech Republic’s national dish. It’s eminently practical, easy, and "lahodný" (delicious). Once you serve it, you’ll know why.

1 (3 lbs) pork shoulder (1½ kg)
sea salt
1 Tbsp. caraway seeds
1 onion, diced
2 cups water (½ L)
1 recipe Pork Pan Gravy

Preheat oven 450°F (230°C/210°C fan, Gas Mark 8).

Sprinkle a little salt all over the pork roast. Place meat in pan. Dice onion; distribute it and caraway seeds across top of roast. Add enough water to bring liquid ¼ way up meat. Cover and place in preheated oven. Turn temperature down to 325°F (165°C/140°C fan, Gas Mark 3) and bake for about 1½-2 hours (approximately 25-30 minutes to a pound).

Remove and check for doneness, internal temperature of 170°F (77°C) for pork loin or 185°F (85°C) for shoulder. If the meat needs a darker color, remove lid and return to oven for another 10-15 minutes to brown.

After fully cooked, remove meat to serving platter.

Turn down to low boil and stir, scraping bottom and sides of pan to bring loose all the flavourful bits that have stuck to roaster while baking. After about 2-3 minutes quickly blend the water and flour and pour into gravy according to recipe. Mix well cooking until thickened.

Serve meat with Czech Dumplings (Houskové Knedliky) and Czech Simmered Red Cabbage.

Makes 6 servings.