bavarian pork roast

(3 ratings)
Photo by: Brenda
review
Private Recipe by
Annacia *
Moose Jaw, SK

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

  • 1
    (1 1/2-2 lb) boneless pork shoulder
  • 2 tsp
    caraway seeds
  • 1 tsp
    dried marjoram, crushed
  • 3/4 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 Tbsp
    olive oil or 1 tablespoon cooking oil
  • 1/2 c
    water
  • 2 Tbsp
    white wine vinegar
  • 1
    (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
  • 4 tsp
    cornstarch

How To Make bavarian pork roast

  • 1
    Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
  • 2
    Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
  • 3
    In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
  • 4
    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.
  • 5
    Pour skillet juices and vinegar into crockery cooker.
  • 6
    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.
  • 7
    For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
  • 8
    Combine sour cream or yogurt and cornstarch. Stir into juices.
  • 9
    Cook 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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