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German-Style Pork Roast–Slow Cooker

Posted by Solitary Dancer on April 16, 2007

German-Style Pork Roast–Slow Cooker

INGREDIENTS:

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.

DIRECTIONS:

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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