Sunday Supper: Slow-Roasted Pork With Caraway Onion Gravy Recipe

1. 1

   Preheat oven to 300u00b0F. Season the pork generously with salt and pepper; sprinkle with the caraway seeds. Melt the bacon fat over medium-high heat in a roasting pan placed over 2 burners. Add the pork and the chine bone; brown on all sides, about 10 minutes. Remove the pan from the heat. Place the onion in the pan; arrange the pork roast, bony side up, on top of the onion. Leave the chine bone in the pan; place the pan in oven.

2. 2

   After 2 1/2 hours of roasting, stick an instant-read thermometer into the meat; it should read about 165u00b0F. If the temperature is lower than that, keep roasting until thermometer does read 165u00b0F. At that point, remove pan from oven. Transfer pork to a platter; set it in a warm spot, and cover it loosely with foil.

3. 3

   Transfer the pork to a cutting board; cut into portions between bones. Pile cut pork on a platter; pour a quarter of the gravy over it. Pour the rest of the gravy into a sauce boat, and use it for whatever gravy-friendly side you wish.

No additional tips available.