Roasted Pork Shoulder

Preheat the oven to 400 °F (200°C), using conventional top and bottom heat rather than convection.

Rinse pork shoulder and pat dry. If the roast is unevenly shaped, tie it with kitchen string.

• pork shoulder: 3 lb

Peel and finely mince garlic. Rub the pork all over with the garlic, salt, and ground caraway seeds.

• garlic: 2 cloves
• salt: 1 tsp
• ground caraway seeds: 1 tsp

Peel onions and cut them into wedges.

• onions: 3 medium

Grease a roasting pan with pork lard. Spread the onions over the bottom of the pan and place the seasoned pork on top.

• pork lard: 2 tbsp

Pour water into the roasting pan.

• water: 0.5 cup

Roast uncovered at 400 °F (200°C) for 30 minutes .

Reduce the oven temperature to 300 °F (150°C) and continue roasting for 1.5 hours .

About every 30 minutes , baste the pork with the pan juices. If the pan begins to dry out, add a few tablespoons of water.

• water

Remove the finished pork from the pan and set it aside.

Pour the roasted onions and pan juices through a sieve into a saucepan. Press the softened onions through the sieve to make the gravy.

Slice the pork into roughly 1/2-inch-thick pieces and serve with the gravy.