Bavarian Pork Roast

For more of the flavor of Germany, heat Bavarian-style sauerkraut to serve along with the well-seasoned pork and tangy gravy.


Bavarian Pork Roast


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Prep Time: 25 mins
Total Time: 4 hrs 25 mins
Servings: Makes 6 servings.
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Ingredients
 
savings in
 
  • 1  1-1/2- to 2-pound  boneless pork shoulder roastOn Sale
  • 2  teaspoons  caraway seedOn Sale
  • 1  teaspoon  dried marjoram, crushedOn Sale
  • 3/4  teaspoon  saltOn Sale
  • 1/2  teaspoon  pepperOn Sale
  • 1  tablespoon  olive oil or cooking oilOn Sale
  • 1/2  cup  waterOn Sale
  • 2  tablespoons  white wine vinegarOn Sale
  • 1  8-ounce  carton dairy sour cream or plain yogurtOn Sale
  • 4  teaspoons  cornstarchOn Sale

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 information
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
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