Bavarian Pork Roast
photo by Brenda.
- Ready In:
- 4hrs 25mins
- 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 (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.
Questions & Replies
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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. :)
This is an excellent way to prepare a pork roast. I actually used a 5 lb bone in, and it took about 5.5 hours in my slow cooker on low. I think my slow cooker cooks hot though. The caraway brings back memories of pork roast dinners at Grandma's House. We really liked this. I'm so glad there are leftovers! Nick's Mom
A very simple, tasty roast that fills the house with the aroma of caraway while it cooks. The roast came out moist and the sauce was great. I doubled the sauce since we love lots of sauce on everything. I served this with German side dishes of mashed potatoes with horseradish, sauerkraut with apples, and German green beans. Thanks Annacia for another good recipe.