Prep 25 mins
Cook 4 hrs
Heres 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.
- 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
- 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.
Very nice change of pace from the pork roasts that i usually fix, & the only thing that changed was my addition of a little lemon pepper when I made the gravy! Served it with a side of homemade applesauce, something I much prefer over sauerkraut, although my other half had some of the latter nearby! [Tagged & made in Please Review My Recipe]
This is so German!!! DH really enjoyed the flavor as I felt that it lacked some flavor. Well, he is German and I'm not. I like more WOW in my food. He prefers food more on the bland side. This was right up his alley. See what a good wife I am!! The meat was really moist and tender although there seemed to be too much gravy. I would cut that part in half. Served it with German sauerkraut and a baked potato with the gravy on top. German rye bread was also served with the meal. DH was in heaven. Thanks for posting. :)
We love the roast. The flavors are incredible. The caraway seeds really make this recipe. However, the gravy was not well received, just a little bland. I have made this recipe many times, but I omit the gravy part. So still excellent!