Bavarian Pork Roast
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- (1 1/2-2 lb) boneless pork shoulder
- 2 tsp
- caraway seeds
- 1 tsp
- dried marjoram, crushed
- 3/4 tsp
- 1/2 tsp
- 1 Tbsp
- olive oil or 1 tablespoon cooking oil
- 1/2 c
- 2 Tbsp
- white wine vinegar
- (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
- 4 tsp
1Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
2Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
3In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
4Place 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.
5Pour skillet juices and vinegar into crockery cooker.
6Cover 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.
7For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
8Combine sour cream or yogurt and cornstarch. Stir into juices.
9Cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes more.
Slice meat and serve with gravy.