Best Ever Pork Roast and Sauerkraut
If you are anything like my family and friends, then it is never really the new year until you eat some mouthwatering, soul-satisfying pork and sauerkraut. So, we found a recipe for you to start 2017 on the right note!
Photo Source: www.thekitchenwhisperer.net
Ingredients:
- 4 pound pork roast – boneless and at room temperature (this is important!)
- 2 pounds sauerkraut (I do not rinse mine)
- 1 Tbl caraway seeds
- 1 cup chopped yellow onion
- 1/2 cup light brown sugar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1 cup water *optional
- 2 Tbl olive oil
Instructions
- Preheat oven to 325F, 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 in the olive oil.
- When the olive oil starts to simmer carefully place the pork roast in.
- Sear on all sides until golden brown – ~5-8 minutes per side.
- In a lidded 6qrt 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.
- If you’ve drained yours sauerkraut, add the water. If you did not you do not need the water.
- Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F.
- 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.
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