Bavarian Pork Roast
- Makes: 6 servings
- Prep 25 mins
- Cook 8 hrs to 10 hrs on low or 4 to 5 hours on high
For more of the flavor of Germany, heat Bavarian-style sauerkraut to serve along with the well-seasoned pork and tangy gravy.
1 1/2 -
boneless pork shoulder roast
dried marjoram, crushed
olive oil or cooking oil
white wine vinegar
carton dairy sour cream or plain yogurt
- 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. Makes 6 servings.
(Bavarian Pork Roast)Servings Per Recipe 6, sodium (mg) 365, iron (mg) 2, calcium (mg) 40, vit. C (mg) 1, vit. A (RE) 52, cal. (kcal) 262, pro. (g) 26, chol. (mg) 73, carb. (g) 4, Fat, total (g) 15, sat. fat (g) 6