Bavarian Pork Roast
From: Better Homes and GardensFor more of the flavor of Germany, heat Bavarian-style sauerkraut to serve along with the well-seasoned pork and tangy gravy.
Servings: Makes 6 servings.
Prep: 25 mins
Total: 4 hrs 25 mins
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Ingredients
1 1-1/2- to 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 8-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. 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
Calories 262, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 73 mg, Sodium 365 mg, Carbohydrate 4 g, Fiber 0 g, Protein 26 g. Daily Values: Vitamin A 5%, Vitamin C 1%, Calcium 4%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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