Helene Mulvihill Recipe

German Style Roast Pork with Caramelized Sauerkraut

By Helene Mulvihill WeBakeinTX

Recipe Rating:
 9 Ratings
Prep Time:
Cook Time:
Cooking Method:

Helene's Story

Something my mom made and I have been making for 25 years. Its My recipe now, with all of my tweaks. yumm!


3 Tbsp
Find more recipes at goboldwithbutter.com
3 Tbsp
olive oil
1 large
onion, sliced
1 Tbsp
minced garlic
2 can(s)
sauerkraut (14 oz)
1/2 tsp
1/2 tsp
1/2 tsp
garlic powder
1/2 tsp
ground thyme
1/4 c
brown sugar
3 to 4 lb
pork roast (with our without bones)
find more delicious recipes at www.porkbeinspired.com
flour, salt, pepper, ground thyme garlic powder
3 Tbsp
olive oil
1/3 c
chicken stock

Directions Step-By-Step

in sautee pan, heat butter and olive oil until butter is melted.
add onions and cook for 3 minutes, add garlic, then sauerkraut. lower temp to low simmer.
add salt, pepper, garlic powder, thyme and brown sugar, stir well then let it cook for about half hour to 40 minutes at a very low temp. stir about every 5 to 7 minutes
at the very end of caramelizing the sauerkraut mixture turn the heat up to medium and let this sit for a few minutes to brown. scrape into covered dish or dutch oven.
Next, rub the roast with salt, pepper, ground thyme and garlic powder, dust with flour. Fry in remaining 3 T olive oil on each side until browned. Put on top of kraut.
pour chicken stock into pan to deglaze pan, bring to a boil. pour over roast, cover and set in 325 degree oven for one hour. Remove lid then continue to bake until internal temp is over 170 degrees. Usually takes about 2 hours, but might be less or more depending on size of roast and if you've got bones.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: German
Hashtag: #roast

  • Comments

  • 1-5 of 47
  • user
    Thea Pappalardo Sassy01 - Oct 30, 2011
    This sure made my mouth water. It's a keeper!
  • user
    Colleen Sowa colleenlucky7 - Oct 30, 2011
    I'm with you Thea!!! I need a Sham Wow for all my drooling! xo
  • user
    Amanda Smith arathbun - Oct 30, 2011
    Saved! Can't wait to try this.
  • user
    Helene Mulvihill WeBakeinTX - Oct 30, 2011
    yay! Glad you gals are interested in this recipe! Let me know how it comes out with the carmelizing the onions and sauerkraut if you give it a try. Its such a different, mellow taste, I love it!
  • user
    Sea Sun Seasun - Oct 31, 2011
    I just may try this. I make this in the crockpot usually, but I add onions and kraut on bottom and I cook it and cook it...until it has that carmelized flavor. I like my kraut that way. I also add brown sugar. :-) Thanks for the recipe!