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Ingredients
4 Pound pork roast, boneless and at room temperature (this is important!)
2 Pounds sauerkraut, rinsed
1 Tablespoon caraway seeds
1 Cup yellow onion, chopped
1/2 Cup light brown sugar
1 Teaspoon kosher salt
1 Teaspoon black pepper
1/2 Teaspoon smoked paprika
1 Cup water
2 Tablespoons olive oil
Instructions
Preheat oven to 325�F, rack in the middle.
Pat the pork dry and sprinkle the entire roast with salt, pepper and smoked paprika.
Heat a large non-stick pan over medium-high heat and add the olive oil. When the olive oil starts to simmer, carefully place the pork roast in it. Sear on all sides until golden brown, about 5 to 8 minutes per side.
In a lidded 6 quart Dutch oven place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut. Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150�F. Remove from the oven.
Carefully remove the roast from the pan and place on a cutting board covering loosely with foil. Allow to cool for about 15 minutes before slicing.
Crockpot Note
If you want to make this in the crockpot, pan sear the meat following the recipe and in the bottom of a 6quart crockpot add in the sauerkraut, caraway seeds, onions, brown sugar and pork and water. Cover and cook on LOW for about 8 to 9 hours.
05/03/17 * * * * *