German Style Pork Roast
Category: German Pork Chops/Pork Entrees
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Serves/Makes: 6
Ready in: > 5 hrs
- 1 1/2 pound boneless pork shoulder roast
- 2 teaspoons caraway seed
- 1 teaspoon dried marjoram, crushed
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon olive oil
- 1/2 cup water
- 2 tablespoons white wine vinegar
- 1 carton (8 ounce size) dairy sour cream OR plain yogurt
- 4 teaspoons cornstarch
Trim fat from roast. If necessary, cut roast to fit into a 3-1/2 to 6-qt. crockpot. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Place meat in crockpot. Add the water to skillet; bring to a gentle boil; stirring to loosen brown bits from bottom of skillet. Pour skillet juices and vinegar into crockpot. 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 small saucepan; bring to a boil. Combine sour cream or yogurt and cornstarch. Stir into juices in saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Slice the meat; serve with gravy.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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