Bavarian Pork Roast

Bavarian Pork Roast





1 1 1/2 - 2 pound boneless pork shoulder roast

2 teaspoons caraway seed

1 teaspoon dried marjoram, crushed

3/4 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil or cooking oil

1/2 cup water

2 tablespoons white wine vinegar

1 - 8 ounce carton dairy sour cream or plain yogurt

4 teaspoons cornstarch





1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.



2. In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. 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. Pour skillet juices and vinegar into crockery cooker.



3. 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.





Gravy::



4. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. Combine sour cream or yogurt and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy. Makes 6 servings.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/crock-pot-recipes/54050-bavarian-pork-roast.html