I grew up in Germany and pork was a thing there -the cheapest meat available. During the week, at least when I was little, we usually didn't have meat for the main meal (lunch there) or any meal for that matter. Sunday roast with Kloesse was a very big deal.
Kloesse are potato dumplings and each town has their own version. In my hometown, Coburg, the process started the day before with peeling all the potatoes, grating half of them very fine (by hand) and covering them with water.
The next day, the remaining half got boiled and turned into a very soft potato mash, the raw pulp was put in a special bag and wrung out to be very dry, the potato starch on the bottom of the soaking bowls collected. Then, the fun began.
A big bowl was placed on a stool with the wrung-out pulp; hot potato mash got poured over; one person held the bowl while another started beating the dough with a special wooden tool until all the hot mash is incorporated; repeat until a nice potato dough is achieved that is now very hot.
Big posts of water were ready on the stove. Now, hands were dipped in cold water to be able to handle the hot dough, balls were formed (with a couple of small squares of rolls roasted in butter added to the middle) and carefully released into the simmering water.
They were cooked and ready as soon as they reached the surface and needed to be eaten hot with lots of gravy.
Now you know a lot more about pork roast experiences you ever wanted to know LOL.