Sauerkraut with pork

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Sauerkraut with pork
  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.

  3. Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.

  4. Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

Cook’s Notes:

Substitute 1 bag or 3 pints of homemade sauerkraut if preferred.

Adding the apple and onion takes away the after-effects of the sauerkraut.

If adding dumplings, do so after step 3. Remove cooked roast from roasting pan and pour sauerkraut mixture into a large pot, stirring in more water if needed. Bring to a boil. Drop dumpling batter by teaspoonfuls on top of boiling sauerkraut. Reduce heat, cover tightly, and steam dumplings until cooked, about 12 minutes.

Editor’s Note:

Nutrition data for this recipe includes the full amount of canned sauerkraut. The actual amount of sauerkraut consumed will vary.

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