My original recipe called for chicken, but I wanted to use the slow cooker, and I much prefer pork for slow cooking.
Start this one the night before so the pork has time to marinate in the garlic paste.
4 cloves garlic, peeled
1 t salt
3-4 lb. pork roast, excess fat trimmed
1 T lemon juice
1 T sweet Hungarian paprika
1/2 t caraway seeds, cracked
1 cup onion, chopped
2 cups chicken broth
salt and pepper to taste
1-2 oz dried mushrooms (your favorite variety)
3 T unsalted butter
Smash garlic with 1 t salt to make a paste. Rub garlic paste on pork and let sit overnight.
1-2 T drained horseradish (or to your taste)
1/2 cup sour cream
pinch of salt
4 eggs, beaten
1 1/4 cups water or milk
3 tablespoons coarse ground mustard
2 2/3 cups flour
2 tablespoons chopped chives
Salt and pepper
Combine the eggs, water and mustard in a medium bowl. Stir in flour, chives and salt and pepper. Cover and let rest from 15 minutes to an hour.
Make horseradish sauce by mixing horseradish with sour cream. Cover and refrigerate.
Add ingredients from pork through mushrooms to slow cooker. Stir. Cook on high 3-4 hours or low 6-8.
Remove pork from cooker, reserving juices. Dot pork with butter. Cover and let rest til butter melts.
Meanwhile, pour broth from cooker into a large saucepan and bring to a boil. Using a colander or spaetzle maker, drop batter into cooking broth. Cover and cook til spaetzle floats and is cooked through.
Serve pork atop spaetzle and garnished with horseradish sauce.
The pork was incredible!