On the topic of crock pot meals… here is another recipe from the current “Fix-It and Forget-It” Magazine that is available until 4/12. It called to me because it sounded very German! Pork and Sauerkraut with caraway is a classic German combination! This one is easy to make and very yummy indeed. Be sure to drain the Sauerkraut, but don’t rinse it – it will add flavor to the roast. After removing the pork and sauerkraut, the sauce is thickened in the end with a slurry of cornstarch.
I will make this again. I served it with wide egg noodles and peas. I used a pork shoulder roast, but you could use one that is less fatty. The good thing about pork shoulder is that it really falls apart after long cooking times without being overly dry. Another change I made, was seasoning the pork with salt and pepper before browning it. It added a touch I think that was needed.
Savory Pork Roast
adapted from Fix-It and Forget-It Magazine (2012 issue) p 29
- 2-3 lb pork roast (boneless is preferred, but bone in pork shoulder works as well)
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced thinly
- 1 jar Sauerkraut, drained (I liked Nathan’s New York Style Kosher)
- 1 tsp caraway seeds
- 3/4 cup water
- 2 Tbsp cornstarch
- 2 Tbsp water
Season your pork roast with salt and pepper on all sides and heat a large pot over medium high heat. Add vegetable oil to the pot and then proceed browning the pork roast on all sides, turning the roast about every 4 or 5 minutes.
Once the roast is nicely browned on all sides, place it into your crock pot. Sprinkle the minced garlic over the top of the roast and top with sliced onions, drained sauerkraut (but not rinsed) and caraway seeds. Pour the water around the outside of the roast. Cover and cook for 6-8 hours on low heat.
Remove the cooked pork and sauerkraut to a large platter and strain the cooking liquids. Place just the liquids back into your crock pot. In a small bowl, combine the cornstarch and cold water and stir to combine. Add the cornstarch slurry into the cooking liquid. Cover and cook for about 15 minutes to thicken the sauce, stirring occasionally. Serve the gravy with the meat.