My parents came over for dinner on Sunday. I wanted to do something a little different from chicken, so I perused my slow cooker book and decided on this recipe (my mother likes German food).
It was very easy to do. The pork was flavorful and tender, the gravy was delicious, and the leftovers will be good in burritos or a casserole (or just as they are with the gravy).
Here's the recipe:
Bavarian Pork Roast
1 11/2 to 2 pound boneless pork shoulder roast
2 tsp caraway seeds
1 tsp dried marjoram, crushed
3/4 tsp salt
1/2 tsp pepper
1 tbsp olive oil or cooking oil
1/2 cup water
2 tbsp white wine vinegar
1 8-ox carton dairy sour cream or plain yogurt
4 tsp corn starch
Trim fat from roast. Combine caraway seeds, marjoram, salt, and pepper, and rub all over roast.
Brown roast in hot oil in a large skillet. Drain off fat. Place meat in slow cooker. Add the water to the skillet, bring to a boil over medium heat, stirring to loosen brown bits in bottom of skillet. Pour skillet juices and vinegar into slow cooker.
Cover and cook on low for 8-10 hours or high for 4-5 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 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.