A delightful twist on the classic Bavarian pork roast, featuring a rich and creamy gravy.
Trim any excess fat from the pork shoulder and cut it to fit into your crockpot if needed.
Trimming the fat ensures a leaner dish, but leaving a bit can add flavor.
Mix the caraway seeds, marjoram, salt, and pepper in a small bowl. Rub this mixture all over the pork.
Rubbing the spices thoroughly ensures even seasoning.
Heat the olive oil in a skillet over medium heat. Brown the pork on all sides, then transfer it to the crockpot.
Browning the pork enhances its flavor and adds a nice crust.
Add water to the skillet and bring it to a gentle boil, scraping up any browned bits. Pour this liquid into the crockpot along with the vinegar.
The browned bits add depth to the sauce.
Cover the crockpot and cook on low for 8-10 hours or on high for 4-5 hours.
Slow cooking ensures the pork becomes tender and flavorful.
Remove the pork from the crockpot and keep it warm. Skim fat from the cooking juices and measure out 1 1/4 cups of liquid.
Skimming the fat makes the gravy smoother and less greasy.
Combine the sour cream, yogurt, and cornstarch in a bowl. Stir this mixture into the cooking juices in a saucepan over medium heat until thickened.
Stir continuously to avoid lumps in the gravy.
Slice the pork and serve it with the creamy gravy on the side.
Garnish with fresh herbs for a touch of color and flavor.
