Helene's StorySomething my mom made and I have been making for 25 years. Its My recipe now, with all of my tweaks. yumm!
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sauerkraut (14 oz)
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
1in sautee pan, heat butter and olive oil until butter is melted.
2add onions and cook for 3 minutes, add garlic, then sauerkraut. lower temp to low simmer.
3add 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
4at 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.
5Next, 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.
6pour 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
Thea Pappalardo Sassy01 - Oct 30, 2011
This sure made my mouth water. It's a keeper!
Colleen Sowa colleenlucky7 - Oct 30, 2011
I'm with you Thea!!! I need a Sham Wow for all my drooling! xo
Amanda Smith arathbun - Oct 30, 2011
Saved! Can't wait to try this.
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!
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!