Heat a roasting tin over medium high heat until hot. Rub the pork joint with the marjoram, salt and pepper. Brown all sides of the joint in the hot roasting tin. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the joint.
Cover and place in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 70 degrees C is reached, about 30 minutes per 450g. Remove from oven and let sit for 10 minutes before carving.