Recipe by anonymous
Easy and delicious crock pot recipe. From a Successful Farming Recipe Collection cookbook published in 2000 by the Meredith Corporation. Really awesome cookbook by the way - VERY highly recommended!!
Top Review by trasarra
Very good and very easy. Caraway is lovely with pork and nicely flavors the sour cream gravy. Served with a green salad, asparagus and garlic mashed potatoes, this made a weekday meal into a special event, with plenty of leftovers for another meal.
- 2 lbs boneless pork shoulder (roast)
- 2 teaspoons caraway seeds
- 1 teaspoon dried marjoram, crushed
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon cooking oil
- 1⁄2 cup water
- 2 tablespoons vinegar
- 1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
- 4 teaspoons cornstarch
Directions See How It's Made
- Trim fat from roast and cut it to fit into a 4 quart slow cooker if necessary. (I find that its usually not!).
- Combine caraway seed, marjoram, salt and pepper and rub over roast.
- In a large skillet, brown roast on all sides in the hot oil and drain off the fat. Place meat in the slow cooker.
- Add the water to the same skillet and bring to a gentle boil over medium heat, stirring to loosen brown bits from bottom of skillet.
- Pour skillet juices and vinegar into the slow cooker. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.
- Remove meat from slow cooker and keep warm.
- For the gravy, skim the fat from the juices left in the slow cooker and measure out 1 and 1/4 cups of these juices (Add water to make up the difference if necessary). Combine sour cream or yogurt and cornstarch and gradually stir in the hot juices.
- Transfer the gravy to a saucepan and cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir for an additional 2 minutes.
- Serve the gravy with the pork roast and hot cooked potatoes if desired.