- 1-1/2 to 2 pounds boneless pork shoulder roast
- 2 tsp. caraway seed
- 1 tsp. dried marjoram, crushed
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. olive oil, or your choice of oil
- 1/2 cup water
- 2 Tbsp. white wine vinegar
- 1 carton sour cream (8 oz.)
- 4 tsp. cornstarch
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. In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in 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. Cover and cook on LOW heat for 8 to 10 hours or on HIGH heat 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.
Makes 6 servings
Note: for more flavor of Germany, heat a can of Bavarian-style sauerkraut to serve with the caraway-flavored pork and tangy sour cream gravy
By Connie from Cotter, AR