Ingredients for Bavarian Pork Roast
- 3-4 pounds boneless pork shoulder
- 1 teaspoon caraway seeds
- 1/2 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup water
- 2 tablespoons apple cider vinegar
- 1/4 cup sour cream (or plain yogurt)
- 1 tablespoon cornstarch
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How to Make Bavarian Pork Roast
- Trim excess fat from a 3-4 pound pork roast.
- If necessary, cut roast to fit your 3-1/2 to 6-quart slow cooker.
- In a small bowl, combine 1 teaspoon caraway seeds, 1/2 teaspoon dried marjoram, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Rub the spice mixture evenly over the entire pork roast.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown the pork roast on all sides, about 2-3 minutes per side. Remove roast and set aside.
- Place the browned pork roast in your slow cooker.
- Add 1 cup of water to the skillet, scraping up any browned bits from the bottom with a wooden spoon.
- Bring to a simmer over medium heat, stirring constantly.
- Pour the skillet juices and 2 tablespoons of apple cider vinegar into the slow cooker.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is fork-tender.
- Remove the pork roast from the slow cooker and keep warm while making the gravy.
- Skim excess fat from the cooking juices in the slow cooker.
- Measure 1 1/4 cups of the cooking juices.
- Pour the juices into a saucepan.
- Bring to a boil over medium heat.
- In a small bowl, whisk together 1/4 cup sour cream (or plain yogurt) and 1 tablespoon cornstarch until smooth.
- Gradually whisk the sour cream mixture into the boiling juices.
- Cook, stirring constantly, until the gravy has thickened and become bubbly (about 2 minutes).
- Slice the pork roast and serve generously over it with the delicious gravy. Serve with your favorite Bavarian-style sauerkraut.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
5g
Fat
64g
Carbs
1g
