Low Carb German-Style Pork Roast |
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Prep Time: 30 Minutes Cook Time: 390 Minutes |
Ready In: 420 Minutes Servings: 8 |
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This one is an A+ for sure! You'll never believe you're eating low carb! Taken from better homes and gardens low carb phase 1 cookbook. cook time depends on which setting you use on your slow cooker. I am using the longest time on low, so those who work can do it early and cook it all day, and come home to the wonderful smells of supper! Its 7 hours on low, or 3 1/2 hours on high. Ingredients:
3 lbs boneless pork shoulder |
1 tablespoon caraway seed |
1 1/2 teaspoons marjoram, dried |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon olive oil |
1/2 cup water |
2 tablespoons white wine vinegar |
1 (8 ounce) carton sour cream |
4 teaspoons arrowroot |
Directions:
1. Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.
2. In a large skillet brown meat on all sides in hot oil.
3. Drain off fat. Place meat in slow cooker.
4. Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
5. Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm.
6. For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling.
7. In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.
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