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Zurich Pork

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Ingredients
  Pork shoulder butt 4 Pound
  Salt 2 Teaspoon
  Caraway seeds 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onions 2 Large, peeled and cut into thick slices
  Garlic 1 Clove (5 gm), peeled
  Beer/Water 1⁄2 Cup (8 tbs)
Directions

1 Trim excess fat from pork; brown pork slowly in remaining fat in a heavy skillet or an electric slow cooker with a browning unit; drain off all fat.
2 Place meat in slow cooker.
Sprinkle salt, caraway seeds and pepper over; add onions, garlic and beer or water; cover.
3 Cook on low (190° to 200°) for 10 hours, or on high (290° to 300°) for 5 hours, or until pork is tender when pierced with a fork.
4 Remove to carving board or heated serving platter; discard garlic.
Spoon onions around meat.
Serve with refrigerated crescent rolls.

Recipe Summary

Ingredient: 
Pork
Interest: 
Everyday
Servings: 
8

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