Bavarian Pork Roast

Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Crockpot & Slowcooker Main Dish
Pork

1 1/2 lb boneless pork shoulder roast, (1 1/2 to 2-lb)
2 tsp caraway seed
1 tsp dried marjoram, crushed
3/4 tsp salt
1/2 tsp pepper
1 Tbsp olive oil OR cooking oil
1/2 cup water
2 Tbsp white wine vinegar
1 8oz carton dairy sour cream OR plain yogurt
4 tsp cornstarch

1. 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.

2. 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.

3. 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.

4. 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. Makes 6 servings.

Cuisine: "German"

Per Serving (excluding unknown items):
314 Calories; 26g Fat (74.2% calories from fat); 16g Protein;
4g Carbs; trace Dietary Fiber; 77mg Cholesterol; 343mg Sodium.

Exchanges: 2 Lean Meat; 4 Fat;

NOTES: For more flavor of Germany, heat a can of Bavarian-style
sauerkraut to serve with the caraway-flavored pork and tangy sour
cream gravy.