Salt & pepper 3-4 lbs. pork roast, sprinkle with flour and brown on all sides in 3
Tablespoons hot lard. Place in roaster fat side up. In pan drippings brown 2 sliced onions.
Top roast with onions, add pan drippings and 3
Tablespoons water, sprinkle with caraway seeds (about 1/2 teaspoon), and bake covered in preheated 325° oven
2-2 1/2 hours, basting occasionally and replacing evaporated pan liquid with water.
Roast is fully cooked when a fork goes in easily and the liquid trickling out of the puncture is no longer pinkish. About 40
minutes before end of cooking, you may add some small peeled potatoes to roaster, if you like.
Remove roast and allow to set 15 minutes at room
temperature and it'll be easier to slice. Serve with stewed sauerkraut or braised red cabbage and/or a grated, horseradish-flavored vegetable salad.