A flavorful and hearty Bavarian-style pork roast, perfect for family gatherings or special occasions.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Mix the mustard powder, caraway seed, paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
Mixing the spices thoroughly ensures an even coating on the roast.
Rub the spice mixture all over the pork shoulder, ensuring it's evenly coated.
Let the seasoned pork rest for a few minutes to absorb the flavors.
Heat the olive oil in a roasting pan over medium-high heat. Sear the pork shoulder on all sides until browned.
Searing locks in the juices and adds a rich flavor to the roast.
Add the onions, carrots, and leek to the pan, arranging them around the pork.
Cut the vegetables into even pieces for uniform cooking.
Pour the vegetable broth into the pan, ensuring the vegetables are partially submerged.
Adding broth prevents the roast from drying out and creates a base for the gravy.
Cover the pan and roast in the oven for 1.5 hours.
Covering the pan helps retain moisture during cooking.
Uncover the pan, stir the vegetables, and turn the pork over. Roast uncovered for an additional hour.
Roasting uncovered allows the pork to develop a crispy exterior.
Transfer the pork to a plate to rest. Strain the pan juices through a fine mesh strainer into a saucepan.
Press the solids in the strainer to extract maximum flavor.
Reduce the strained liquid over high heat until slightly thickened.
Reducing concentrates the flavors for a richer gravy.
Slice the pork into 1/2-inch thick slices and serve with the vegetables and gravy.
Serve immediately for the best flavor and texture.
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