This recipe was given to me by my lifelong friend who's mother (including her children) escaped from Germany during WWII and came to live in my home town. My friend cooks mostly according to her mother's recipes, and has updated most of them with spices, etc., used here in the U. S., and they still maintain that old world flavor.

Ingredients

• 1-1/2 pounds boneless pork shoulder roast {1-1/2 to 2 pounds}
• 2 tsp. caraway seed
• 1 tsp. dried marjoram, crushed
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. olive oil, or vegetable oil
• 1/2 cup water
• 2 Tbsp. white wine vinegar
• 1 carton dairy sour cream (8 ounces)
• 4 tsp. cornstarch

Directions

Trim fat from roast. If necessary, cut roast to fit into a 3-1/2 to 6 qt. slow cooker. combine caraway seed, marjoram, salt, and pepper. Rub all over the roast. In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in slow 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 the vinegar into the slow cooker. 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.

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 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.

6 Servings

Note: For more German flavor, heat a can of Bavarian-style sauerkraut to serve with the caraway-flavored pork and tangy sour cream gravy.

By Connie from Cotter, AR