German Oktoberfest Pork Roast

Slow-roasted pork with mustard, caraway, onion, and dark beer or broth.

Ingredients

• 4-pound pork shoulder
• 2 tablespoons German mustard
• 1 teaspoon caraway
• 2 onions, sliced
• 2 cups dark beer or broth
• 2 tablespoons oil
• Salt and pepper

Directions

1. Heat oven to 325°F.
2. Rub pork with mustard, caraway, salt, and pepper.
3. Brown in oil.
4. Add onions and beer or broth.
5. Cover and roast about 2 1/2 hours until tender.
6. Rest and slice.