Ingredients Jump to Instructions ↓

  1. 1 (1 1/2-2 lb) boneless pork shoulder

  2. 2 teaspoons caraway seeds

  3. 1 teaspoon dried marjoram , crushed

  4. 3/4 teaspoon salt

  5. 1/2 teaspoon pepper

  6. 1 tablespoon olive oil or 1 tablespoon cooking oil

  7. 1/2 cup water

  8. 2 tablespoons white wine vinegar

  9. 1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt

  10. 4 teaspoons cornstarch

Instructions Jump to Ingredients ↑

  1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.

  2. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.

  3. In a large skillet, brown pork roast on all sides in hot oil, drain off fat.

  4. 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.

  5. Pour skillet juices and vinegar into crockery cooker.

  6. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  7. Remove meat from cooker; keep warm.

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

  9. Combine sour cream or yogurt and cornstarch. Stir into juices.

  10. Cook and stir over medium heat until thickened and bubbly.

  11. Cook and stir 2 minutes more.

  12. Slice meat and serve with gravy.


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