Prep 35 mins
Cook 4 hrs
This recipe was given to me from my bro-in-law. It makes the pork roast juicy and the sauerkraut is so tasty sweetened this way by the juices from the pork roast. Buy fresh sauerkraut or the kind that is packaged in plastic bags, it's much crisper than the canned type. I always get asked for the recipe.
- 4 1⁄2-5 lbs boneless pork roast
- 2 (2 lb) packages sauerkraut, rinsed and drained
- 4 tart green apples, such as Granny Smith, peeled, cored, and cut into thick slices
- 1 medium onion, diced
- 2⁄3-3⁄4 cup firmly packed brown sugar (depending on the sweetness of the apples)
- 2 teaspoons prepared mustard
- 1 teaspoon caraway seed
- 3⁄4 cup dry white wine
- Preheat oven to 450 degrees.
- Rub the pork roast with salt and pepper, and put it in a large roasting pan and put in the oven, turning it to brown on all sides(approx. 20-30 minutes).
- Remove the roast and lower the oven temperature to 250 degrees.
- Scatter the sauerkraut all around the roast.
- In a bowl, mix together the apples, onion, sugar, mustard and caraway seeds.
- Sprinkle this mixture over the sauerkraut and drizzle the white wine over all.
- Cover and roast at 250 degees for about 4 hours or until the pork is well done yet very tender, do not let the pork dry out (if there was not too much fat on the roast you may want to moisten it with additional wine).
- Let the roast stand outside the oven for 10 minutes before serving.
This was just delish! I did cut back the brown sugar to 1/2 cup but that was the only modification. A keeper!
This is a wonderful recipe!! My pork ended up slightly tough but that wasn't the recipes fault! Flavors were beautiful, I added a couple extra apples (peeled/sliced) as I love them, and only a couple TBS brown sugar as my apples were sweet, it was beautiful! Hubby, who spent a couple years in Germany, absolutely LOVED it. Served with Brussels sprouts caramelized with bacon...awesome! Also, I used Vlasic Kraut in a jar, I think the stuff in the plastic bag is gross.
Great recipe many people forget the caroway seeds. My cousin in Wisconsin still harvests the wild seeds and sends me a supply. We like our pork and kraut with dumplings yum yum