Slow Cooker Bayrischer Schweinebraten; Nuschi's Bavarian Pork Roast
A childhood favorite recipe passed down from my mother who was one of the best cooks ever! Recipe converted for the slow cooker makes it an easy to prepare meal.
Equipment
- Slow cooker
- immersion blender
Ingredients
- 3 lb bone-in pork shoulder
- 2 tbsp vegetable oil
- salt & pepper,
- 1 large onion, diced
- 32 oz chicken broth
- 3 whole cloves
- 2 bay leaves
- 2 tsp cornstarch
- ¼ cup water
- 8 oz sour cream
Instructions
- Rinse pork roast under cold water, pat dry with paper towels.
- Heat oil in a large pan. Brown roast on all sides, until golden brown. Remove roast from the pot and transfer to a slow cooker.
- Cook diced onions in the same pan until translucent, scraping up all the browned bits in the pan.
- Transfer the onions to the slow cooker.
- Add chicken broth to pot to deglaze. Pour broth over browned roast in slow cooker. Add water to make sure the roast is covered at least ⅔ if needed.
- Add whole cloves, bay leaves to the slow cooker.
- Cover and cook on low for 8-9 hours or on high for 5-6 hours; until the meat is tender and easily comes off the bone.
- Remove roast from slow cooker and discard bone. Keep roast warm.
- Fish out and remove bay leaves and cloves from the juices in the slow cooker. Discard.
- In a small bowl mix together cornstarch and water. Add cornstarch slurry to the juices in the slow cooker.
- Place sour cream in a small mixing bowl. Add about a ½ cup of the juices from the slow cooker to temper the sour cream. Whisk until sour cream is well combined with the juices and no lumps remain.
- Add sour cream mixture to the slow cooker.
- Use an immersion blender to purée sauce in the slow cooker until smooth, well combined, and creamy.
- Return pork to the slow cooker, cover and cook on high until sauce thickens, 20-30 minutes.
- To serve place pork on a bed of mashed potatoes and top with gravy.