A Heritage Food Night feast!
PORK ROAST II
“Serve with dumplings or potatoes and sauerkraut.”
2 lb pork roast, from the kidney or shoulder, washed, salted
Preheat oven to 400o. Place roast in roaster, skin or fat side down, and sprinkle with caraway seed to taste. Add a little hot water, cover roaster, and bake 1 hour. Turn over. If meat has skin, score with little squares. Salt if desired. Return to oven uncovered, reduce oven temperature to 350o, and bake until skin is red and meat is done, about 30 minutes longer or more. When tender, remove roast and slice. If gravy is too strong, add a little water, cook, and pour into gravy bowl.