Prep Time:
20 mins
Cook Time:
3 hrs 30 mins
Additional Time:
50 mins
Total Time:
4 hrs 40 mins
Servings:
8
Ingredients
Directions
Stir together oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until a paste forms. Rub over pork roast and let sit for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Arrange onions in the bottom of a large roasting pan. Pour in beer. Place roast, fat-side down, on top of onions. Cover the pan with foil.
Roast in the preheated oven for 1 hour. Remove foil, turn roast, and score fat. Continue roasting until an instant-read thermometer inserted into the center of roast reaches at least 145 degrees F (63 degrees C), about 2 1/2 hours. Transfer roast to a cutting board and let sit for 20 minutes.
Meanwhile, pour pan juices into a saucepan. Whisk in butter and cornstarch; bring to a boil. Reduce heat and simmer until gravy is hot and thickened, 5 to 10 minutes.
Slice pork roast and serve with gravy.
Nutrition Facts (per serving)
| 456 | Calories |
| 33g | Fat |
| 7g | Carbs |
| 30g | Protein |
