Pork Roast to Die For
- Ready In:
- 7hrs 25mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 5 -6 lbs boneless pork roast
- 2 tablespoons vegetable oil
- kosher salt, to season
- pepper, to season
- 1 tablespoon dried thyme
- 3 bay leaves (fresh or dried)
- 1 large yellow onion, large dice
- 1 quart sauerkraut
- 1⁄3 cup apple cider vinegar
- 2 teaspoons peppercorns
- 1 tablespoon kosher salt
- 1 tablespoon juniper berries
- 1 quart low sodium chicken broth
directions
- In a large skillet, preheat vegetable oil over medium-high heat until nearly smoking. Meanwhile, season all sides of pork roast with salt and pepper and half of the dried thyme.
- When oil is hot enough, starting fat-side down, saute all sides of pork for three to four minutes, until golden brown.
- Transfer pork to large crockpot, add remaining ingredients and cover.
- Cook on high six hours, or low heat eight to ten. My crock pot has a setting where it automatically cooks on high for the first two hours, then switches to the low setting. I just leave it on this all day until I'm ready to eat in the evening, and it's always perfect. (I'm sure you could also bake it on low heat or simmer on the stove-top in a covered dutch oven; adjust cooking times accordingly.).
- (There will be an ample amount of fat throughout meat--this is more of a pulled pork style, rather than carved. Well worth the extra time to pick it apart. You can eat the sauerkraut and onion if you like, but I usually just throw it out--it'll be pretty lifeless by the time the cooking process is over. Works well to cook it a day ahead, then reheat the prepared meat in its strained juices.).
- Lovely served with applesauce or sauteed apples and roasted vegetables.
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<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
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<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
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<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!