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Ingredients
| pork - shoulder: 2 lbs |
| caraway seed: 2 tsp |
| dried marjoram: 1 tsp |
| salt: 1 Tbl |
| olive oil: 1 tsp |
| water: 1 cup |
| white wine vinegar: 2 tsp |
| sour cream: 8 oz |
| cornstarch: 4 tsp |
Bavarian pork roast
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
240 min -
Servings
4 serving(s)
Tags
-
1. 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.
2. 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.
3. 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.
4. 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.