German Style Roast Pork with Caramelized Sauerkraut

Helene Mulvihill Recipe

By Helene Mulvihill WeBakeinTX

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


Recipe Rating:
 9 Ratings
Serves:
6
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

3 Tbsp
butter
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3 Tbsp
olive oil
1 large
onion, sliced
1 Tbsp
minced garlic
2 can(s)
sauerkraut (14 oz)
1/2 tsp
salt
1/2 tsp
pepper
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
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Directions Step-By-Step

1
in sautee pan, heat butter and olive oil until butter is melted.
2
add onions and cook for 3 minutes, add garlic, then sauerkraut. lower temp to low simmer.
3
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
4
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.
5
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.
6
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!