Savory Low-Carb German Pork Roast
Indulge in the rich flavors of this Savory Low-Carb German Pork Roast, perfect for anyone craving hearty comfort food without the carbs. This tender, juicy pork shoulder is expertly seasoned with aromatic caraway seeds and marjoram, seared to perfection, and then slow-cooked for hours until it practically falls apart. Finished with a luxurious sour cream gravy, this dish is sure to impress both family and guests alike. Ideal for busy individuals, simply prepare in the morning and return to the irresistible aroma wafting through your home. This recipe is a delicious testament to the fact that sticking to a low-carb lifestyle doesn’t mean sacrificing flavor or satisfaction.
N/A
Servings
345
Calories
10
Ingredients
Ingredients
Boneless Pork Shoulder
3 lbs (Trim excess fat, cut into large chunks if desired)
Caraway Seed
1 tablespoon (Whole)
Dried Marjoram
1 1/2 teaspoons (Dried, crumbled)
Salt
1 teaspoon (To taste)
Pepper
1/2 teaspoon (Freshly ground)
Olive Oil
1 tablespoon (For browning)
Water
1/2 cup (For deglazing)
White Wine Vinegar
2 tablespoons (For flavor)
Sour Cream
1 (8 ounce) carton (For gravy)
Arrowroot
4 teaspoons (As a thickener)
Instructions
1
In a small bowl, combine the caraway seeds, dried marjoram, salt, and pepper. Sprinkle this seasoning blend evenly over all sides of the pork shoulder, using your fingers to rub it in for maximum flavor.
2
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned pork shoulder and brown it on all sides until nicely seared, about 5-7 minutes.
3
Once browned, carefully drain off any excess fat from the skillet, then transfer the meat to the slow cooker.
4
Add water to the hot skillet, scraping up any browned bits from the bottom. Bring this mixture to a boil, stirring well, and then pour it along with the white wine vinegar over the pork in the slow cooker.
5
Cover the slow cooker and set it to low; cook for 7 hours, or on high for 3.5 to 4.5 hours, until the pork is fork-tender.
6
Once cooked, remove the pork from the slow cooker and keep it warm on a serving platter.
7
For the gravy, skim off the fat from the cooking juices and measure out 1 1/4 cups of the liquid (adding water as necessary). Transfer the juices to a small saucepan and bring to a gentle boil.
8
In a medium bowl, blend the sour cream and arrowroot together until smooth. Gradually stir in the hot cooking juices to temper the mixture, then return everything to the saucepan.
9
Cook over medium heat, stirring constantly, until the gravy thickens to your desired consistency (be sure not to let it boil).
10
Slice the pork roast, serve it with the creamy gravy drizzled on top, and enjoy your delicious low-carb meal!
Nutrition Information
24g
Fat
3.75g
Carbs
27.75g
Protein
0.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Savory Low-Carb German Pork Roast.
Is this pork roast suitable for a low-carb diet?
Yes, it is specifically designed for a low-carb lifestyle, containing only 3.75g of carbohydrates per serving.
How many carbohydrates are in one serving?
Each serving contains 3.75g of carbohydrates.
What cut of meat is used in this recipe?
The recipe calls for 3 lbs of Boneless Pork Shoulder.
Which spices are used to season the roast?
The roast is seasoned with caraway seeds, dried marjoram, salt, and pepper.
How should I prepare the pork shoulder before cooking?
You should trim excess fat and cut the pork into large chunks if desired.
Do I need to brown the meat before putting it in the slow cooker?
Yes, sear the seasoned pork in olive oil for 5-7 minutes until nicely browned.
How long does the pork cook on the low setting?
It should cook for 7 hours on low heat.
What is the cooking time on the high setting?
On high heat, the pork takes 3.5 to 4.5 hours to become fork-tender.
What liquid is added to the slow cooker?
A mixture of water used for deglazing the skillet and white wine vinegar is poured over the pork.
How do I make the gravy?
The gravy is made by blending sour cream and arrowroot with 1 1/4 cups of hot cooking juices until thickened.
Why is arrowroot included in the recipe?
Arrowroot is used as a thickener for the gravy to keep the recipe low-carb and gluten-free.
What type of vinegar is recommended?
The recipe specifies using 2 tablespoons of white wine vinegar.
How many calories are in a serving?
There are 345 calories per serving.
What is the fat content of this dish?
Each serving contains 24g of fat.
How much protein is in this pork roast?
The recipe provides 27.75g of protein per serving.
Does this recipe contain fiber?
Yes, there is 0.5g of fiber per serving.
Is this German pork roast gluten-free?
Yes, it is tagged as gluten-free.
What is the purpose of deglazing the skillet?
Deglazing with water helps scrape up the browned bits from the pork, which adds depth and flavor to the cooking liquid.
How should the caraway seeds be prepared?
The recipe calls for 1 tablespoon of whole caraway seeds.
What should I do with the sour cream and arrowroot?
Blend them together until smooth before gradually adding the hot cooking juices.
Should I let the gravy boil after adding the sour cream?
No, you should cook the gravy over medium heat until thickened but ensure it does not boil.
How many ingredients are needed in total?
There are 10 ingredients in this recipe.
Is this a good meal for busy individuals?
Yes, it is described as ideal for busy people because it can be started in the morning and slow-cooked all day.
What is the texture of the pork when it is done?
The pork should be fork-tender and practically falling apart.
How do I serve the finished dish?
Slice the roast and serve it with the creamy sour cream gravy drizzled over the top.
What oil is used for browning the meat?
One tablespoon of olive oil is used for browning.
How much cooking liquid is needed for the gravy?
You need to measure out 1 1/4 cups of the cooking juices, adding water if necessary.
How do I ensure the seasoning sticks to the pork?
Use your fingers to rub the seasoning blend into all sides of the pork shoulder for maximum flavor.
What type of dried herb is used?
The recipe uses 1 1/2 teaspoons of dried, crumbled marjoram.