Bavarian Pork Roast | Midwest Living

Bavarian Pork Roast

Bavarian Pork Roast

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  • Makes: 6 servings
  • Prep 25 mins
  • Cook 8 hrs to 10 hrs on low or 4 to 5 hours on high

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For more of the flavor of Germany, heat Bavarian-style sauerkraut to serve along with the well-seasoned pork and tangy gravy.


  • 1 1 1/2 - 2 - pound boneless pork shoulder roast
  • 2 teaspoons caraway seed
  • 1 teaspoon dried marjoram, crushed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil or cooking oil
  • 1/2 cup water
  • 2 tablespoons white wine vinegar
  • 1 8 - ounce carton dairy sour cream or plain yogurt
  • 4 teaspoons 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.

Nutrition Facts

(Bavarian Pork Roast)

Servings Per Recipe 6, sat. fat (g) 6, chol. (mg) 73, iron (mg) 2, pro. (g) 26, calcium (mg) 40, vit. A (RE) 52, cal. (kcal) 262, Fat, total (g) 15, vit. C (mg) 1, carb. (g) 4, sodium (mg) 365

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