Low Carb German-Style Pork Roast
photo by Outta Here
- Ready In:
- 7hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 3 lbs boneless pork shoulder
- 1 tablespoon caraway seed
- 1 1⁄2 teaspoons marjoram, dried
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon olive oil
- 1⁄2 cup water
- 2 tablespoons white wine vinegar
- 1 (8 ounce) carton sour cream
- 4 teaspoons arrowroot
directions
- Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.
- In a large skillet brown meat on all sides in hot oil.
- Drain off fat. Place meat in slow cooker.
- Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
- Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm.
- For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling.
- In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.
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Reviews
-
This was wonderful. We really enjoyed the great flavor of the roast and how fork-tender it was after coming out of the crock pot. The caraway and marjoram really gave it a nice German flair, too. And the creamy, flavorful gravy was a nice way to top it all off. This is something we'll enjoy often. Thanks for sharing your recipe, half yank. Made for Fall 2011 Pick-A-Chef.
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RECIPE SUBMITTED BY
I am half southerner, half yankee... spent my growing up years in the south, and my married ones in the north. Love to read, and cook. Homemade breads are my favorite stuff to bake.