bavarian pork roast
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.
prep time
25 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
4 serving(s)
Ingredients
- 1 - (1 1/2-2 lb) boneless pork shoulder
- 2 teaspoons caraway seeds
- 1 teaspoon dried marjoram, crushed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil or 1 tablespoon cooking oil
- 1/2 cup water
- 2 tablespoons white wine vinegar
- 1 - (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
- 4 teaspoons cornstarch
How To Make bavarian pork roast
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Step 1Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
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Step 2Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
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Step 3In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
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Step 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.
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Step 5Pour skillet juices and vinegar into crockery cooker.
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Step 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.
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Step 7For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
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Step 8Combine sour cream or yogurt and cornstarch. Stir into juices.
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Step 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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