Recipe

Rosmarinschweinsbraten Rosemary Roast Pork Recipe

	Bondc / All my dishes 1 year, 2 months ago This is kind of a pain, but it will knock your socks off. Prep:30m Cook:150m Servings:8	Bondc
	rosemary pork garlic german

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Ingredients

3 lb. pork roast, preferably a shoulder (boston butt) or fresh ham

1 head garlic

1 large bunch fresh rosemary (one of those plastic containers from the store may be enough, but I'd use two)

1/2 t. caraway seeds, ground

1 t. black pepper

1 t. kosher salt

2 T. oil

beer, Rhine wine, chicken stock, or water

celery

carrots

onions

potatoes (leave out if serving with a potato dish)

Directions

First make the paste. Mince and mash the peeled garlic cloves and half of the rosemary (a mortar and pestle makes this child's play). Mix in the salt, pepper, and caraway.

Preheat the oven to 350.

My godmother used to buy a rolled roast, unroll it, then spread the paste over it, roll it back up and tie it, but that's a real pain. Instead, use a knife to cut deep slits all over the roast, and insert the paste with the knife into the slits.

In a heavy saute pan, brown the roast on all sides in the oil. Put in the oven, and roast for an hour.

Add celery, onion, carrots, potatoes, and the rest of the rosemary after the first hour, and add some beer, about a cup. Continue to roast, basting every twenty minutes or so and adding more beer as necessary to keep it moist, until the roast is falling apart tender. Season the pan juices to taste with salt and pepper and serve with the roast pork.

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