This Bavarian-style pork roast was quite delicious, though, and a nice change from our typical pork roast. I'm sort of indifferent to caraway -- I like rye bread as much as the next person, I guess -- but it's one of Joe's absolute favorite flavors. When I saw this roast, I wanted to give it a try because it sounded like something he'd really like. And he did really like it -- as a matter of fact, we all did. The roast was nice and tender with the perfect amount of seasoning. I served this with some green beans and sauerkraut-laced mashed potatoes, and it was a delicious, comforting meal.
The gravy, though -- it was a little strange, even for me, and I like sour cream in just about anything. The texture was sort of weird. If I were to make this again, I'd skip the gravy and drizzle the roast with the pan juices instead, then top the sliced pork with a nice dollop of sour cream. It would have the same effect as the gravy, and be much more pleasing texture-wise.
Bavarian Pork Roast with Sour Cream Gravy
source: Better Homes and Gardens
1 1 1/2- to 2-pound boneless pork shoulder roast
2 teaspoons caraway seed (I used about 1 1/2 teaspoons, which was plenty)
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
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.