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.

Bavarian Pork Roast + enlarge image
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17 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
25 mins
Cook:
4 hrs
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Bavarian Pork Roast

Ingredients
1
1 1/2 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
ounce carton dairy sour cream or plain yogurt
4
teaspoons cornstarch

Directions

  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:
  5. 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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