Sunday Supper: Slow-Roasted Pork With Caraway Onion Gravy Recipe

• One 6- to 7-pound bone-in pork loin rib roast, cut from the blade end, chine bone removed and reserved
• Kosher salt and freshly ground black pepper
• 2 tablespoons caraway seeds
• 1 tablespoon bacon fat
• 1 medium onion, peeled, cut in half, and julienned
• 5 garlic cloves, peeled
• 3 tablespoons tomato paste
• 5 cups chicken stock, hot
• 1 tablespoon "quick mixing" flour, such as Wondra

1. Preheat oven to 300u0b0F. Season the pork generously with salt and pepper; sprinkle with the caraway seeds. Melt the bacon fat over medium-high heat in a roasting pan placed over 2 burners. Add the pork and the chine bone; brown on all sides, about 10 minutes. Remove the pan from the heat. Place the onion in the pan; arrange the pork roast, bony side up, on top of the onion. Leave the chine bone in the pan; place the pan in oven.
2. After 2 1/2 hours of roasting, stick an instant-read thermometer into the meat; it should read about 165u0b0F. If the temperature is lower than that, keep roasting until thermometer does read 165u0b0F. At that point, remove pan from oven. Transfer pork to a platter; set it in a warm spot, and cover it loosely with foil.
3. Transfer the pork to a cutting board; cut into portions between bones. Pile cut pork on a platter; pour a quarter of the gravy over it. Pour the rest of the gravy into a sauce boat, and use it for whatever gravy-friendly side you wish.

kosher salt, caraway seeds, bacon fat, onion, garlic, tomato paste, chicken stock, flour

Taken from www.seriouseats.com/recipes/2008/03/sunday-supper-slowroasted-pork-with-caraway-o.html (may not work)