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German-Style Pork Roast–Slow Cooker

Posted by Solitary Dancer on April 16, 2007

German-Style Pork Roast–Slow Cooker


3 lbs boneless pork shoulder
1 tablespoon caraway seeds
1 1/2 teaspoons marjoram, dried
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup water
2 tablespoons white wine vinegar
1 (8 ounce) carton sour cream
4 teaspoons arrowroot **See Note

**NOTE: I checked it out and found that 2 tsp arrowroot = 1 tbsp all-purpose flour. It’s just for thickening so I am sure Carbalose Flour would be fine or even some Gluccomannan Powder if you don’t have Arrowroot.


1. Combine caraway seeds, majoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.

2. In a large skillet brown meat on all sides in hot oil.

3. Drain off fat. Place meat in slow cooker.

4. Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.

5. Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm.

6. For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling.

7. In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.


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