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Bavarian Pork Roast

For more of the flavor of Germany, heat Bavarian-style sauerkraut to serve along with the well-seasoned pork and tangy gravy.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 4 hrs

Bavarian Pork Roast



  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.
  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.

Nutrition Facts (Bavarian Pork Roast)

    Per serving:
  • 262 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 73 mg chol.,
  • 365 mg sodium,
  • 4 g carb.,
  • 0 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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