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Bavarian Pork Roast

Annacia *


Here's a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with Bavarian style sauerkraut.

★★★★★ 3 votes
25 Min
8 Hr
Slow Cooker Crock Pot


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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

How to Make Bavarian Pork Roast


  • 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.

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About Bavarian Pork Roast

Course/Dish: Roasts
Main Ingredient: Pork
Regional Style: German
Dietary Needs: Gluten-Free, Wheat Free, Soy Free

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