Bavarian Pork Roast Recipe

Ingredients for Bavarian Pork Roast

• Boneless Pork Shoulder
• Caraway Seeds
• Dried Marjoram
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Olive Oil
• 1 cup water
• White Wine Vinegar
• 1/4 cup sour cream (or plain yogurt)
• 1 tablespoon cornstarch

How to Make Bavarian Pork Roast

1. Trim excess fat from a 3-4 pound pork roast.
2. If necessary, cut roast to fit your 3-1/2 to 6-quart slow cooker.
3. In a small bowl, combine 1 teaspoon caraway seeds, 1/2 teaspoon dried marjoram, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Rub the spice mixture evenly over the entire pork roast.
5. 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.
6. Place the browned pork roast in your slow cooker.
7. Add 1 cup of water to the skillet, scraping up any browned bits from the bottom with a wooden spoon.
8. Bring to a simmer over medium heat, stirring constantly.
9. Pour the skillet juices and 2 tablespoons of apple cider vinegar into the slow cooker.
10. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is fork-tender.
11. Remove the pork roast from the slow cooker and keep warm while making the gravy.
12. Skim excess fat from the cooking juices in the slow cooker.
13. Measure 1 1/4 cups of the cooking juices.
14. Pour the juices into a saucepan.
15. Bring to a boil over medium heat.
16. In a small bowl, whisk together 1/4 cup sour cream (or plain yogurt) and 1 tablespoon cornstarch until smooth.
17. Gradually whisk the sour cream mixture into the boiling juices.
18. Cook, stirring constantly, until the gravy has thickened and become bubbly (about 2 minutes).
19. Slice the pork roast and serve generously over it with the delicious gravy. Serve with your favorite Bavarian-style sauerkraut.