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- 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.
- Servings Per Recipe 6,
- cal. (kcal) 262,
- Fat, total (g) 15,
- chol. (mg) 73,
- sat. fat (g) 6,
- carb. (g) 4,
- pro. (g) 26,
- vit. A (RE) 52,
- vit. C (mg) 1,
- sodium (mg) 365,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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