A flavorful and tender pork roast with a creamy herb-infused gravy, perfect for a comforting meal.
Mix the ground caraway seeds, dried marjoram, kosher salt, and freshly ground pepper in a small bowl.
Grinding the caraway seeds releases their oils, enhancing the flavor of the rub.
Rub the herb mixture evenly over the pork shoulder, pressing it into the meat.
Ensure the pork is dry before applying the rub for better adhesion.
Heat the olive oil in a large skillet over medium-high heat and sear the pork on all sides until browned.
Searing locks in the juices and adds a rich flavor to the roast.
Transfer the pork to a slow cooker. Deglaze the skillet with water, scraping up any browned bits, and pour the liquid into the slow cooker along with the white wine vinegar.
Deglazing the skillet ensures you capture all the flavorful bits for the cooking liquid.
Cover and cook the pork on low for 7 hours or on high for 3.5 to 4.5 hours until tender.
Use a slow cooker liner for easier cleanup.
Remove the pork from the slow cooker and keep it warm. Skim fat from the cooking juices and measure 1.25 cups of liquid.
Adding a bit of water to the juices can help reach the desired volume.
In a mixing bowl, combine the sour cream and arrowroot. Gradually stir in the hot cooking juices, then transfer the mixture to a small saucepan.
Mixing the arrowroot with sour cream prevents clumping when added to the hot liquid.
Cook the gravy over medium heat, stirring constantly, until thickened. Do not let it boil.
Stirring constantly ensures a smooth and creamy gravy.
Slice the pork and serve it with the gravy on the side.
Garnish with fresh herbs for a pop of color and added flavor.
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