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- user reviews (5)
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1
1 1/2 - 2 pound boneless pork shoulder roast
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2
teaspoons caraway seed
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1
teaspoon dried marjoram, crushed
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3/4
teaspoon salt
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1/2
teaspoon pepper
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1
tablespoon olive oil or cooking oil
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1/2
cup water
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2
tablespoons white wine vinegar
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1
- 8
ounce carton dairy sour cream or plain yogurt
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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.
4. Gravy: 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,
- Calories 262,
- Protein (gm) 26,
- Carbohydrate (gm) 4,
- Fat, total (gm) 15,
- Cholesterol (mg) 73,
- Saturated fat (gm) 6,
- Vitamin A (RE) 52,
- Vitamin C (mg) 1,
- Sodium (mg) 365,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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11/20/2011 01:24:09 PM Report AbuseThe roast was very tender and flavorful. I used sour cream to make the sauce and it was delicious.
10/4/2011 05:16:34 AM Report AbuseI followed this recipe exact, using the sour cream. It is now one of favorite meals!
3/9/2011 11:01:02 AM Report AbuseThis is the first time I have cooked a pork shoulder roast. I had to cook for about 4-1/2 hours on high. Wasn't cooked all the way through. It came out very tender and had great flavor. I used the yogurt. A definite repeat.
2/19/2011 12:26:39 PM Report Abusewhat a wonderful dish all I added was 1package of pork gravy tereaki sause 5 spice frying sause and balsamic vingar and cooked on high for 4 hours and low for 4 hours it is great I make it all the time
1/2/2010 04:24:49 PM Report Abuse