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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 6 |
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Heres 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. Ingredients:
1 (1 1/2-2 lb) boneless pork shoulder |
2 teaspoons caraway seeds |
1 teaspoon dried marjoram, crushed |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon olive oil or 1 tablespoon cooking oil |
1/2 cup water |
2 tablespoons white wine vinegar |
1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt |
4 teaspoons cornstarch |
Directions:
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.
7. Remove meat from cooker; keep warm.
8. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
9. Combine sour cream or yogurt and cornstarch. Stir into juices.
10. Cook and stir over medium heat until thickened and bubbly.
11. Cook and stir 2 minutes more.
12. Slice meat and serve with gravy.
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