Low Carb German-Style Pork Roast

half yank's Note:

This one is an A+ for sure! You'll never believe you're eating low carb! Taken from better homes and gardens low carb phase 1 cookbook. cook time depends on which setting you use on your slow cooker. I am using the longest time on low, so those who work can do it early and cook it all day, and come home to the wonderful smells of supper! Its 7 hours on low, or 3 1/2 hours on high.

• Total Time: 7 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 8

• 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:

1. Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.
2. In a large skillet brown meat on all sides in hot oil.
3. Drain off fat. Place meat in slow cooker.
4. Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
5. 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.
6. 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.
7. 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.

Reviews

[Mikekey]

WOW! This deserves 10 STARS! Love the caraway. And the gravy is delicious. Cooked perfectly and the house smelled great while it was cooking. Will be having this again! Made for Best of 2011 game.

[NorthwestGal]

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.

[MaMere]

This recipe has wonderful flavor. This is the first time my husband and I have ever had a "german" dinner and we were pleased. Thank You for sharing!!