In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.

Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 160 degrees F (70 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

Ingredients

2 tablespoons vegetable oil
2 tablespoons caraway seeds
1 tablespoon garlic powder
1 tablespoon prepared mustard
1 tablespoon salt
3 medium onions, chopped
1/2 cup beer
1 tablespoon cornstarch
2 teaspoons ground black pepper
5 pounds pork shoulder blade roast
2 tablespoons butter

Houska is a Czech easter bread. Most Eastern European households have a recipe for a sweet eggy bread made at Easter. This is my family’s version – a sweet nutmeg and lemon scented bread with a toothsome softness.

To make the sponge : Stir yeast and sugar into lukewarm water; let stand a few minutes. Scald and cool milk to lukewarm. Add softened yeast to milk. Add the flour; beat smooth. Let rise in warm place until light
and bubbly.

To make the dough: Cream together the butter, sugar and salt. Add beaten eggs, nutmeg and lemon rind. Blend this mixture with the risen sponge. Thicken with enough folur to make a stiff dough. Add raisins and
nuts dusted with flour. Knead until smooth and elastic. Place in a greased bowl; brush lightly with shortening. Cover; let rise in warm place until double in bulk. Turn out on a lightly floured board; shape into houska loaf. Brush top with egg mixed with milk. Bake 45 minutes at 350F.