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Czech Roast Pork

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"Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!"
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Ingredients

3 h 30 m servings 456 cals
Original recipe yields 8 servings

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Directions

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  1. In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
  4. Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
  5. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

Nutrition Facts


Per Serving: 456 calories; 33.2 g fat; 7.4 g carbohydrates; 30.1 g protein; 119 mg cholesterol; 1002 mg sodium. Full nutrition

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Reviews

Read all reviews 142
  1. 184 Ratings

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Most helpful positive review

I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (whi...

Most helpful critical review

Okay, so I am a czech cook. This is a traditional czech meal; however, do NOT use a traditional Czech beer in this or the sauce will come out bitter tasting. There is no need for the onions, j...

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Okay, so I am a czech cook. This is a traditional czech meal; however, do NOT use a traditional Czech beer in this or the sauce will come out bitter tasting. There is no need for the onions, j...

I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (whi...

10 stars! I didn't have any beer (for once) so I used beef broth instead. I would recommend cutting back on the salt, if using beef broth, because the gravy was really salty. But DELICIOUS! The ...

I so happy everyone is enjoying this dish...a true family favorite. Enjoy!

Delicious recipe! I made it for a Sunday dinner for company tonight and it was DIVINE! Only thing I did differently was add a whole can of beer, added carrots and two stalks of celery to the b...

This is an outstanding recipe! I chose to make it in my Nesco 6 quart roasting oven. Because of this the cooking time changed a little. I started it at around 250 degrees. Flipped it over aft...

OMG!!! This recipe is to die for! The infussion of caraway and garlic into the gravy really highlight the pork. PLEASE PLEASE PLEASE make this recipe.

This was great! I put it in my crock-pot for the whole day and it was perfect. I skimped a bit on the caraway, as I'm not the biggest caraway fan, but could've used it all (crock-potting can som...

Oh my gosh does this meal top the list!!!! I am czech and always enjoyed when my mom would make pork roast and dumplings. Everything about this meal is comfort food. Would you happen to have th...