Bavarian Pork Roast

By Matt Fisher
Servings: Serves 5.

Ingredients

• Boneless pork shoulder roast (Boston butt), about 2 pounds
• 2 teaspoons caraway seed (alternative: fennel seed)
• 1 teaspoon dried marjoram, crushed (alternative: oregano)
• 1 tablespoon olive oil
• 1 cup water or broth
• 2 tablespoons white wine vinegar
• 1/4 can chicken broth
• 1 8-ounce carton sour cream or plain yogurt
• 4 teaspoons cornstarch

Preparation

Trim fat from roast and if necessary, cut roast to fit slow cooker. Combine caraway seed, marjoram, salt and pepper. Rub over roast. In large skillet, brown pork on all sides in hot oil. Place meat in slow cooker. Add water/broth to skillet and bring to a gentle boil over medium heat, scraping to deglaze pan. Pour skillet juices and vinegar into cooker. Cover and cook on low heat for 8 to 10 hours or on high setting for 4 to 5 hours. Remove meat, keep warm.

For gravy, skim fat from juices; measure 1.5 cup of the juices (add water, wine or broth if needed). Pour juices into a saucepan and bring to a boil. Combine sour cream and cornstarch. Lower heat to simmer and stir yogurt mixture into juices. Cook and stir over medium to medium low heat until thickened. Slice meat and serve with gravy.