Bavarian Pork Roast with Skin 2 lb Pork shoulder roast with skin
Salt & pepper to taste
1 Onion; sliced
1 tb Flour
1 Carrot; sliced
Cloves
1 c Water
Score skin on roast in 1/2-inch squares; salt & pepper to taste. Place
cloves in cuts of skin. Cover with onions & carrots. Place in pan with
water; bake in 325 oven for 2 hours or until skin is crisp. Shake
flour, salt & pepper & mix with a little water. Stir into pan liquid
to make gravy & serve with German country-style potato salad Bavarian Pork Roast with Skin printer friendly version located here.
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