sharon's pork roast with sauerkraut

How To Make sharon's pork roast with sauerkraut

• 1

  You may want to remove some fat from top of roast, but leave some, so it doesn’t dry out. Spray bottom of Dutch oven well. Or, use 2-3 Tabs of oil to start. Turn on medium-high heat & put pan on burner, allowing oil to get hot. Starting with fat side down, put roast in pan. Brown all sides, adding additional oil, when necessary. Watch not to burn roast, when browning. Adjust temperature, if needed. When browning is complete, remove pan from heat temporarily.
• 2

  Now, starting with bone side down, add kraut with liquid to pan, distributing around roast. Sprinkle kraut with brown sugar & pour water over kraut & sugar. Put bay leaves on top of roast. Return pan to heat, change setting to medium. Cook covered; check water occasionally & add more, if necessary. After about 20 mins., turn heat down a notch or two. In another 60 minutes, turn roast over so fat side is down. Cover & continue cooking for approximately another 60 to 80 minutes. Remove pan from heat. Check temperature with a meat thermometer.*
• 3

  *The U.S. Dept. of Agriculture guidelines for cooking pork chops, pork roasts, and pork tenderloins, says these are safely cooked to medium rare at a final internal cooked temperature of 145°F, as measured by a food thermometer, followed by a 3 minute rest time, before carving. (For ground pork and pre-cooked ham and other cuts, see at web address: www.porkbeinspired.com/pork_promotemperaturechangeannouncement.aspx)
• 4

  Put roast & kraut on serving platter. Use slotted spoon for kraut to drain. You may want to cut some more fat off of roast before serving. Slice or pull off in chunks. Makes 4-6 servings. (We serve this with green peas, mashed potatoes, & carrots.)
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