Pork Roast Sauerkraut Recipes

Steps:

• Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
• Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
• Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
• Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.

Steps:

• Place pork roast in crock pot.
• Pour sauerkraut over pork roast.
• Sprinkle the onion soup mix and brown sugar over the pork and sauerkraut.
• Pour the water over everything.
• Cook on low for 24 hours.
• Serve over mashed potatoes.

Steps:

• In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. , Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.

Steps:

• Preheat oven to 450 degrees.
• Rub the pork roast with salt and pepper, and put it in a large roasting pan and put in the oven, turning it to brown on all sides(approx. 20-30 minutes).
• Remove the roast and lower the oven temperature to 250 degrees.
• Scatter the sauerkraut all around the roast.
• In a bowl, mix together the apples, onion, sugar, mustard and caraway seeds.
• Sprinkle this mixture over the sauerkraut and drizzle the white wine over all.
• Cover and roast at 250 degees for about 4 hours or until the pork is well done yet very tender, do not let the pork dry out (if there was not too much fat on the roast you may want to moisten it with additional wine).
• Let the roast stand outside the oven for 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

Steps:

• The crown is sometimes made with two rib ends of the loin and sometimes with the entire loin, which makes a most spectacular roast. Wrap the ends of the rib bones with foil to keep them from charring. Rub the meat with freshly ground black pepper, a bit of sage and rosemary, or just sage and garlic. Make a heavy cushion of foil to fill the center of the crown while roasting. Place on a rack and roast in a 325°F. oven, allowing about 25 minutes per pound. Baste from time to time with white wine.
• While the roast is cooking, wash 3 pounds sauerkraut, and place it in a kettle lined with strips of bacon. Add 1 teaspoon freshly ground black pepper, a few juniper berries, and enough white wine to barely cover the sauerkraut. Bring it to a boil and simmer. A half-hour before the roast is done, add a Polish or a garlic sausage to the sauerkraut and let them cook together. When the roast has reached an internal temperature of 170°F., remove it to a hot platter. Discard the foil and replace with paper frills.
• Remove the foil from the center, fill the center with the sauerkraut, and garnish with slices of the sausage. Serve with boiled parsley potatoes and a salad of Bibb lettuce and grated beets. Drink a fruity Alsatian wine such as a Gewürztraminer.

Steps:

• Preheat the oven to 375°F.
• Spread the sauerkraut and its liquid in the bottom of a 10 × 12 × 3-inch roasting pan. Push the pork roast down into the sauerkraut and sprinkle with the brown sugar.
• Cover the pan and bake for 1 hour and 30 minutes, or until the roast registers 170°F on a meat thermometer. Remove the meat to a platter and spoon the drained sauerkraut around the roast.
• From Gwen
• Betty loves to cook but doesn't like to eat alone. (Who does?) I'm fortunate to be on her invitee list!