Boneless Pork With Gravy

1. 1

   Get a piece of boneless pork shoulder, 3/4 inch thick, that will roll up to be about 4 inches in diameter and about 1 foot long.

2. 2

   Before rolling, combine nutmeg, caraway seed, salt and pepper.

3. 3

   Rub the side that will be on the inside of the roll.

4. 4

   Roll up meat and tie in 3 places with twine.

5. 5

   Mix together the same amount of seasonings as before but adding the paprika.

6. 6

   Rub the outside of the pork roll.

7. 7

   Wrap in Saran Wrap and refrigerate overnight.

8. 8

   Place roast in a roasting pan with the 1/2 cup water. Bake at 325u00b0 for 40 to 45 minutes per pound of meat.

9. 9

   Turn roast to brown on all sides, adding water if needed.

10. 10

    Meat will be done when a meat thermometer inserted in roast reads 185u00b0.

11. 11

    Make gravy from drippings in pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.