bavarian pork roast
(3 ratings)
Here's a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with Bavarian style sauerkraut.
(3 ratings)
yield
4 serving(s)
prep time
25 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
Ingredients For bavarian pork roast
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1(1 1/2-2 lb) boneless pork shoulder
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2 tspcaraway seeds
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1 tspdried marjoram, crushed
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3/4 tspsalt
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1/2 tsppepper
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1 Tbspolive oil or 1 tablespoon cooking oil
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1/2 cwater
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2 Tbspwhite wine vinegar
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1(8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
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4 tspcornstarch
How To Make bavarian pork roast
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1Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
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2Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
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3In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
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4Place 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.
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5Pour skillet juices and vinegar into crockery cooker.
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6Cover 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.
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7For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
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8Combine sour cream or yogurt and cornstarch. Stir into juices.
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9Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy.
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