Czech Roast Pork

This was fine but didn’t excite me. If you’re looking for some Germanic pork, there’s a schwenkbraten recipe on here that I liked a lot better!

After the first hour, I added carrots, red potatoes, yukons, and celery. I would add water to the corn starch so it doesn’t clump.

This will become my default way to roast a pork shoulder. It was some of the best pork I’ve had, and I eat a lot of it, from smoked to roasted…

Made it as is and it is delicious. My mom used to make something like this and called it fresh ham.

This recipe is definitely a keeper! I didn’t have caraway in the house so I used fennel instead. I’m not a huge fan of the licorice flavor, so I cut the amount added to 1 Tbsp (3.5lb roast). I also added a full bottle of beer alone in the beginning along with the same amount of water throughout the roasting. I wouldn’t have had enough juice to make a decent gravy otherwise. The flavor was out of this world, and like some other reviewers said, the house smelled divine. Again, definitely a keeper!

So tender and flavorful! I love the method.

The roast was very tasty! I didn’t have caraway so used fennel. Because some reviewers found the taste of the spice too strong and it was first time making it, I used half the amount of fennel. I added onions and in the last hour of cooking also added carrots. The carrots were outstanding. I learned I have to pay better attention during the cooking time. A lot of fat was rendered off the roast and I didn’t realize I’d let the liquid cook off. The resulting sauce was not as good as what other reviewers experienced. I tweaked it by adding apple sauce. I will definitely make this again. I served with red cabbage and apple from this site and spatzle also from this site. Uli’s red cabbage dish was great! My spatzle unfortunately was a disaster

I’ve made this for years, using a center-cut pork loin roast, bone-in ( for best flavor). My parents, full-blooded Bohemians who even spoke their “secret” language! I grew up on this food, along with knedliky…i.e. bread dumplings (my favorite) & zeli ( sauerkraut) Bohemian style). The dumplings were easy: 2-3 cups flour, 2 cups milk, 2 eggs, 1 tsp. salt…mixed well (becomes very sticky). Shape with well-floured hands into a football-shaped dumpling, insert browned bread cubes so they are all inside (prevent getting soggy). boil in big pot (covered) 15 minutes, scrape from bottem of pot at the start so they float, (NO PEEKING!). then uncover, turn dumpings, boil another 5 minutes. Remove w/slotted spoon, slice to allow steam to escape. Do not stack as this will cause them to get soggy. Can also be cubed & browned in butter to add to scrambled eggs for breakfast. Zeli: simmer canned sauerkraut in water for 30 minutes, drain well; add mixture of vinegar &brown sugar (to taste) & chopped onions browned in butter. A true Bohemian meal!!

Love this recipe! Have made it many times now. I follow the recipe exactly, except as others have noted, I use ginger ale instead of beer (I found the beer gave it a bitter flavour), or water. I didn’t have enough Carroway one time, so used 1/2 carroway and 1/2 fennel in place of the full caraway called for. Still excellent! Highly recommend this recipe and I thank the submitter ??

This came out so well the only change I made was adding a teaspoon of honey to the sauce otherwise made exactly to recipe. I will make this again.

This immediately became a family favorite. The first time I made it I did not have caraway seeds, I substituted cumin and it was fantastic. The second time I made it properly with the caraway seeds, it was really good. However everyone preferred it with the cumin so I now make it with cumin all the time. I’ve used numerous types of beer, the winner is Guinness Draught Stout.

The only thing I changed is I left off the onions and made it in the crock pot. By far, the very best pork roast I have ever tasted!

Had no beer. Used beef broth. Yummy!! And very easy to make.

I have made this 3 times, and each time I get rave reviews. I agree, it’s very different. I use Alaskan Amber for the beer which is a slightly sweet beer. I drain the drippings so there are no seeds or onion, and use a little cornstarch with chicken broth to thicken. Due to the cut of pork I used, I had to cook the meat longer so it was tender. I have also done this in a crock pot! I love this recipe, it has such a wonderful flavor.

I have made this 3 times, and each time I get rave reviews. I agree, it’s very different. I use Alaskan Amber for the beer which is a slightly sweet beer. I drain the drippings so there are no seeds or onion, and use a little cornstarch with chicken broth to thicken. Due to the cut of pork I used, I had to cook the meat longer so it was tender. I have also done this in a crock pot! I love this recipe, it has such a wonderful flavor.

No, beer; used a little vinegar to deglaze the pan after browning the pork and onions. Added white wine at the end along with the cornstarch/water slurry and cooked down. Absolutely delicious.

Love the recipe love making it getting ready to taste it!

Family liked it. Very easy. Used full can of beer and most evaporated by time it was done.

I made it and used extra beer and Caraway seeds. It made the house smell AMAZING!!!! It was amazing to eat as well? There was hardly any left overs, but what was was amazing also! Even my 17 month old daughter loved it!!!

Subbed cumin for caraway seed (none on hand) and my roast cooked faster. I took it out @ 155*F and let it rest while I made the gravy. I would cut back on the salt a bit though. Served with German Spaetzle and beer. Hubby forgot to bring sauerkraut home. Delicious meal.

I omitted the caraway and didn’t make the sauce at the end. I found it had reached 145F an hour before the prescribed time. I think the recipe was fine but my roast was the wrong cut perhaps.