• 4-6 lbs pork shoulder or pork butt (boneless)
• 2 tablespoons caraway seeds
• 1 teaspoon ground cloves
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 cloves of garlic crushed
• ½ cup of raisins
• 1 cup red wine
• 1 cup of water or a second cup of wine.
• ¼ cup vinegar (red wine vinegar is best, with cider being a close second)
• 2 large onions, chopped
• 2 pounds of carrots, chopped

Directions
1.    Up to 2 days ahead of time put pork in a Tupperware container or non metallic bowl just big enough to hold it.  If you don’t have one you will need flip the roast every twelve hours.  Poking holes in the roast with a serving fork or paring knife will increase the penetration of the juices making for a quicker marinade, but marinade for at least 12 hours.
2.    Add all other ingredients to marinade, cover tightly, and refrigerate. Turn as needed.
3.    3 hours before dinner preheat oven to 350 degrees
4.    Roast for between 2 and 3 hours depending on size of roast.  Internal temperature should reach 165 degrees Fahrenheit.
5.    While roasting reduce the marinade and brush over the roast every 30 minutes.
6.    30 minutes before serving sauté the carrots and onions in pan juices
7.    Reduce the marinade by half.
8.    Sprinkle the carrots and onions with 1 to 2 tablespoons of flour just before they are done.  Stir to make sure flour is dissolved in fat..  (Cake flour works best and prevents lumps)
9.    Pour reduced marinade over vegetables.
10.    Serve sliced roast with vegetable gravy over it.