4 or 5 lb. FRESH pork roast (shoulder, butt, or loin)
2 tbsp. caraway seed (or more to taste)
2 tsp. salt (more or less to taste)
2 lg. cloves garlic, crushed
Water

Remove as much of the fat from the outside of the roast as you can. Spray a Dutch oven, or large covered roasting pan with "no stick." Sear, and lightly brown all sides of the roast. When seared, add water to cover about 1/3 up from the bottom of the meat. Crush garlic over the meat, and into the water. Sprinkle salt and caraway seeds over meat and into water. Cover, turn down heat, and simmer until meat is tender, about 2 hours, depending upon the size of the roast.

Turn meat over about halfway through cooking. You might have to add more water during cooking, if it boils away. Serve as a roast with your favorite vegetables with the left-over pork. Cut the leftover pork into bite-sized cubes, removing any fat.

Into the leftover gravy from the roast, add 1 large onion, chopped, water to make about 1 1/2 quarts of liquid, the meat, salt and pepper, to taste. Bring to boil. Add a 12 oz. package of noodles, cook uncovered until noodles are done. If the noodles soak up too much of the liquid, add a little water during cooking. This is best if made ahead of time, then reheated.