Roast pork accompanied by bread dumplings and sauerkraut is the traditional Sunday meal in the Czech republic. And no wonder! The recipe below elevates this very cheap cut of meat into something you'd be proud to serve to both family and guests.

I followed the original recipe pretty closely, but I did not re-tent the pork after turning it, which meant I was left with a bunch of incinerated onions and could not make the sauce. That was regrettable, as the sauce got great reviews (look at the original recipe for instructions on how to make it). I used the exact amount of caraway seeds called for in the original recipe, and it was enough to flavor the pork without actually giving it a caraway flavor. Perfect for me. I'd definitely make this again.

Roast Pork Ingredients 2 Tbsp. oil 1 Tbsp. prepared mustard 2 Tbsp. caraway seeds 1 Tbsp. garlic powder 1 Tbsp. salt black pepper to taste 5 lb. pork shoulder blade roast 3 yellow onions, chopped 1 beer (lager/pilsner style) Instructions Put the oil, mustard, caraway seeds, garlic powder, salt and pepper in a small bowl. Mix well. Trim the pork shoulder a little bit and then rub the mustard sauce all over it. Let it rest at room temperature for 30 minutes. Meanwhile, preheat oven to 350F. Spread chopped onions at the bottom of a roasting pan. Pour half a cup of beer over them. Lay the roast on top of the onions, fat side down. Cover the pan with aluminum foil. Place in the oven and roast for 1 hour. Turn roast so that the fat side is now up. Score the fat. Add beer to the pan if you note it's getting dry. Recover with aluminum foil and roast for 2 1/2 hours more. Check from time to time and add more beer if the onions are dry. Let roast sit for 20 minutes before carving.

Adapted from a recipe at the Allrecipes.com website.