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Bavarian Pork Roast




Source of Recipe


Internet


List of Ingredients




1 1-1/2 to 2-pound boneless pork shoulder roast
2 teaspoons caraway seed
1 teaspoon dried marjoram, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil or cooking oil
1/2 cup water
2 tablespoons white wine vinegar
1 8-ounce carton dairy sour cream or plain yogurt
4 teaspoons cornstarch



Recipe



Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.

In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet. Pour skillet juices and vinegar into crockery cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; keep warm.

For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. Combine sour cream or yogurt and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy. Makes 6 servings.