German Style Roast Pork With Caramelized Sauerkraut
By
Helene Mulvihill
@WeBakeinTX
9
Something my mom made and I have been making for 25 years. It's my recipe now, with all of my tweaks. Yum!
Blue Ribbon Recipe
Searing this pot roast locks in the juices and creates a good crust. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and tangy mixture. Roasting the pot roast in the sauerkraut and onions turns it into a tender, buttery roast. Cut a slice, smother with the kraut, and sink your teeth into deliciousness.
Ingredients
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3 Tbspbutter
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3 Tbspolive oil
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1 largeonion, sliced
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1 Tbspminced garlic
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2 can(s)sauerkraut (14 oz)
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1/2 tspsalt
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1/2 tsppepper
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1/2 tspgarlic powder
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1/2 tspground thyme
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1/4 cbrown sugar
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3 to 4 lbpork roast (with or without bones)
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·all-purpose flour
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·salt
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·pepper
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·ground thyme
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·garlic powder
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3 Tbspolive oil
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1/3 cchicken stock
How to Make German Style Roast Pork With Caramelized Sauerkraut
- In a saute 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 a covered dish or Dutch oven.
- Next, rub the roast with salt, pepper, ground thyme and garlic powder.
- Dust with flour.
- Fry in remaining 3 Tbsp of olive oil on each side until browned.
- Put on top of kraut.
- Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
- Pour over roast.
- Cover and set in a 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 the size of roast and if you've got bones.
