Caraway Pork Roast
Elevate your dinner table with this hearty and flavorful Caraway Pork Roast, a tender dish perfectly seasoned with earthy caraway seeds, smoky paprika, and aromatic garlic. This slow-cooked pork shoulder roast is seared to golden perfection before being roasted in a rich blend of chicken broth, white wine, and sautéed onions, ensuring every bite is deeply infused with savory goodness. The three-hour cook time transforms the pork into a melt-in-your-mouth centerpiece, ideal for family gatherings or special occasions. Finished with a sprinkle of fresh parsley and served with pan juices, this dish pairs beautifully with mashed potatoes or rustic roasted vegetables. Perfect for lovers of comforting, slow-cooked meals, this recipe is a must-try for showcasing caraway’s bold, distinctive flavor.
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder roast
- 2 teaspoons caraway seeds
- 4 pieces garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 cup chicken broth
- 0.5 cup white wine
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the pork shoulder roast dry with paper towels. This helps the spice rub adhere better.
In a small bowl, mix together the caraway seeds, minced garlic, salt, black pepper, and paprika to create a spice rub.
Rub the olive oil all over the pork roast, then massage the spice mixture onto the meat, ensuring it is evenly coated.
In a large, oven-safe skillet or Dutch oven, add a drizzle of olive oil and heat over medium-high heat.
Sear the pork roast on all sides until it is golden brown, about 2-3 minutes per side. This step locks in flavor.
Remove the pork roast temporarily and add the sliced onions to the skillet. Sauté for 2-3 minutes until softened.
Deglaze the skillet by pouring in the chicken broth and white wine, scraping up any browned bits from the bottom with a wooden spoon. These add tremendous flavor to the dish.
Return the pork roast to the skillet and spoon some of the liquid over the top.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
Roast for approximately 3 hours, or until the pork is fork-tender and easily pulls apart. Baste the roast with the liquids every 45 minutes for added moisture and flavor.
Once cooked, remove the pot from the oven and let the pork rest for 10-15 minutes before slicing or shredding.
Garnish with freshly chopped parsley and serve with the pan juices, mashed potatoes, or your favorite side dishes.
Nutrition Facts
Calories |
3876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.4 g | 386% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6109 mg | 266% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.3 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4382 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
