german pork roast

Name: German Pork Roast
Prep time: 20 min
Cook time: 3 h 45 min
Cuisine: German
Ingredients: 4 pound(s) pork loin roast, bones cracked; 4 clove(s) garlic cut into quarters; - cajun seasoning; 14 teaspoon(s) cracked red pepper; 2 dash(es) tobasco; - salt; 2 medium white onions, sliced; 2 tablespoon(s) vegetable oil; 1 liter(s) can sauerkraut; 1 dash(es) water or white wine; 4 large potatoes; 2 - turnips; 1 cup(s) heavy cream; - butter

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review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

This recipe makes good use of my homemade kraut. It also feeds a large crowd.

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yield serving(s)

prep time 20 Min

cook time 3 Hr 45 Min

method Stove Top

Ingredients For german pork roast

4 lb

pork loin roast, bones cracked
4 clove

garlic cut into quarters
cajun seasoning
14 tsp

cracked red pepper
2 dash

tobasco
salt
2 md

white onions, sliced
2 Tbsp

vegetable oil
1 l

can sauerkraut
1 dash

water or white wine
4 lg

potatoes
2

turnips
1 c

heavy cream
butter

How To Make german pork roast

1
Heat oil in Dutch oven. Cut slits in the roast and stuff with garlic quarters.

2
Rub with salt and Cajun seasoning in to all sides of roast. Brown in Dutch oven.
3
Add onions and sauté for 2 to 3 minutes. Rinse and drain sauerkraut and pour into pot.
4
Add water or wine, tobacco, and red pepper. Cover and simmer over low heat for 3 hours, adding additional water if necessary.
5
When roast is almost done, peel and dice potatoes and turnips and cook in boiling water for 20 minutes. Drain.
6
Whip potatoes and turnips, adding enough butter and cream for a smooth texture.
7
Serve covered with sauerkraut from roast. Serve all with roast.
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