Bavarian Pork Roast - cooking recipe

Ingredients

1 (1 1/2-2 lb) boneless pork shoulder
2 teaspoons caraway seeds
1 teaspoon dried marjoram, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil or 1 tablespoon cooking oil
1/2 cup water
2 tablespoons white wine vinegar
1 (8 ounce) carton sour cream or (8 ounce) carton plain yogurt
4 teaspoons cornstarch

Preparation

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.
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.
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.
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.