Caraway Pork and Cabbage

1 bone-in pork shoulder roast (about 4 pounds each), trimmed
2 teaspoon(s) caraway seeds, crushed
2 teaspoon(s) salt
2 slice(s) bacon, cut into 1/4-inch pieces
1 medium head green cabbage
1 cup(s) water
1 package(s) (16 ounces) wide egg noodles
Pat pork dry with paper towels. Rub pork with caraway seeds, then sprinkle with 1 teaspoon salt; set aside.
In wide-bottomed 6- to 8-quart Dutch oven or deep 12-inch skillet (with oven-safe handle and lid, or with handle and lid wrapped in double thickness of foil for roasting in oven later), cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain.
Preheat oven to 400° F. In drippings in Dutch oven, cook pork over medium-high heat until well browned on all sides. Meanwhile, remove tough outer leaves from cabbage. Cut cabbage into 8 wedges; remove and discard core.
Arrange cabbage around pork in Dutch oven. Return bacon to Dutch oven. Add water and remaining 1 teaspoon salt; heat to boiling. Cover Dutch oven and place in oven. Braise pork and cabbage 2 hours, stirring cabbage once halfway through cooking.`
About 30 minutes before pork is done, prepare noodles as label directs.
Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Serve pork with noodles, cabbage, and pan juices.

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