PORK ROAST AND SAUERKRAUT
This boneless pork roast and sauerkraut recipe is perfect on a cool fall or winter's day. Just put the pork shoulder in the slow cooker and let it do its thing! You'll end up with juicy and tender pork with a bite of sauerkraut on every delicious forkful.
Provided by Deanne Frieders, This Farm Girl Cooks
Categories Main Dish
Time 4h5m
Number Of Ingredients 3
Steps:
- Place roast in the slow cooker. Add sauerkraut and brown sugar and mix to combine the three.
- Cover and cook on low for 3-4 hours or until internal temperature registers in the middle at 150 degrees. Transfer to a plate or platter and allow to sit for 10 minutes
- Cut roast into slices and serve with sauerkraut mix.
- Label a gallon size freezer bag. Add all ingredients, remove excess air and lay flat to freeze. To cook, follow instructions above.
Nutrition Facts : Calories 234 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 grams, Sodium 606 grams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat
PORK ROAST WITH SAUERKRAUT APPLES AND ONIONS
A hearty, festive roast pork with lots of delicious sweet and sour gravy. Just 5 ingredients and only 20 minutes of prep time.
Provided by Lisa
Categories Dinner
Time 3h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF. Season pork generously with salt and pepper. Tie it up with kitchen twine if there are loose pieces that need to be held in. Heat olive oil in a large Dutch oven over medium high heat until hot but not smoking. Brown pork for about 5 minutes per side until most of it has a nice brown crust. Transfer pork to a plate.
- Pour all the fat out of the pot and into a heatproof cup. Add 2 tablespoons of fat back to the pot. Add the onions. Reduce the heat to medium and cook onions for 10-12 minutes, stirring occasionally, until they soften and start to brown. Stir in sauerkraut and half the apple slices. Drizzle with 2 tablespoons cider syrup. Season with a little salt and pepper. Put the pork on top. Scatter the rest of the apple slices around the pork. Drizzle the remaining 2 tablespoons of cider syrup over the pork. Cover and cook in the hot oven for 30 minutes.
- Turn the oven temp down to 325ºF and cook, covered, for 2 hours longer, until it's nice and tender and cooked through.
PENNSYLVANIA-STYLE PORK ROAST
Our children wouldn't dream of eating sauerkraut until they tasted it with this tender and juicy pork roast at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my pork recipe file.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. , Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.
Nutrition Facts :
PORK ROAST AND SAUERKRAUT
My family which is mostly German-Irish ate the same meal for New Year's every year of my life. It consisted of pork roast, sauerkraut, kielbasa and mashed potatoes. We ate the pork (pork roast and kielbasa) because pigs are a symbol of progress. Pigs push forward, rooting themselves in the ground before moving, and we need to move into the New Year in the same way. We eat sauerkraut, as it's believed it will bring blessings and wealth for the new year. It also reminds us that with the good comes the bitter as well. We eat potatoes to remind us that even as poor men we still had potatoes to eat.
Provided by Dianna Jacobs-Fresh
Categories World Cuisine Recipes European German
Time 6h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
- Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
- Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
- Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 24.9 g, Fiber 4.1 g, Protein 26.6 g, SaturatedFat 8.7 g, Sodium 1341.2 mg, Sugar 9.8 g
EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours.
- Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside.
- When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.
GERMAN STYLE ROAST PORK WITH CARAMELIZED SAUERKRAUT
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...
Provided by Helene Mulvihill
Categories Roasts
Time 2h45m
Number Of Ingredients 18
Steps:
- 1. In a saute pan, heat butter and olive oil until butter is melted.
- 2. Add onions and cook for 3 minutes.
- 3. Add garlic, then sauerkraut. Lower temp to low simmer.
- 4. Add salt, pepper, garlic powder, thyme, and brown sugar.
- 5. 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.
- 6. 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.
- 7. Scrape into a covered dish or Dutch oven.
- 8. Next, rub the roast with salt, pepper, ground thyme and garlic powder.
- 9. Dust with flour.
- 10. Fry in remaining 3 Tbsp of olive oil on each side until browned.
- 11. Put on top of kraut.
- 12. Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
- 13. Pour over roast.
- 14. Cover and set in a 325 degree oven for one hour.
- 15. Remove lid then continue to bake until internal temp is over 170 degrees.
- 16. Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.
PORK ROAST W/ SAUERKRAUT EXCELLANTE
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.
Provided by candlelady9ah
Categories Pork
Time 4h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 701.8, Fat 24.6, SaturatedFat 8.8, Cholesterol 219.3, Sodium 1666.7, Carbohydrate 39.3, Fiber 7.7, Sugar 29.7, Protein 75.2
ROASTED PORK AND SAUERKRAUT
Pork and sauerkraut with apples and onions get braised in the oven with beer. The juices that get left in the pot make a savory yet slightly sweet gravy. This is a family favorite.
Provided by Dahn Boquist
Categories Main Dish
Time 2h15m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Season the pork loin with salt and pepper. Place some oil in a large Dutch oven or ovenproof pot. Heat it on the stove-top over medium-high heat. Add the pork roast and sear it on all sides until it is golden brown. Remove the roast from the pot and set it aside.
- Add the onion and apple to the pot. Cook until softened then add the garlic, sage, caraway, sauerkraut, brown sugar, and beer (or apple cider).
- Return the pork roast to the pot. Place the lid on the Dutch oven and transfer it to the preheated oven. Bake for 1-1/2 to 2-1/2 hours (30-35 min./pd.) or until a meat thermometer reaches 145°F (see notes).
- When the pork is finished cooking, remove the roast from the pot and strain the juices into a saucepan. If you don't have 2 cups of liquid then add enough liquid to make 2 cups (you can use chicken broth, beer, apple cider, wine, or water).
- Mash the butter and flour together in a small dish until it is a thick paste.
- Heat the juices over medium-high heat and whisk in the flour paste. Stir while simmering until thick.
Nutrition Facts : Calories 589 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 189 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 61 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 709 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
APPLE-GLAZED PORK ROAST WITH SAUERKRAUT
Make and share this Apple-Glazed Pork Roast with Sauerkraut recipe from Food.com.
Provided by Dancer
Categories Pork
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon caraway seed, and salt.
- Stir in 11/2 cups apple juice and lemon juice.
- Cook, stirring, over medium heat until thickened.
- Set aside.
- Place roast in oven-proof skillet.
- Insert meat thermometer.
- Roast at 325 degrees for 1 hour.
- Brush with 1/2 cup apple juice mixture.
- Roast 2 hours longer.
- Spoon combined sauerkraut, apples, carrot, and 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast.
- Spoon remaining apple juice mixture over pork roast and sauerkraut; cover.
- Roast 30 to 60 minutes longer, or until meat thermometer registers 155 to 160 degrees.
- Let roast stand 5 to 10 minutes.
- Slice to serve.
Nutrition Facts : Calories 2442.2, Fat 132.6, SaturatedFat 42.3, Cholesterol 914.8, Sodium 1455.9, Carbohydrate 18.9, Fiber 4.5, Sugar 12.6, Protein 275.2
PORK AND SAUERKRAUT
Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.
Provided by Auntie M
Categories Meat and Poultry Recipes Pork
Time 3h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g
POLISH PORK WITH SAUERKRAUT
A hearty and delicious, cold-weather dish, pork and sauerkraut!
Provided by polishhousewife
Categories Meat
Time 14m
Number Of Ingredients 10
Steps:
- If you're using a roast, slice it into 3/4-inch thick pieces and season with salt, pepper, and paprika. Put in a sealed container and marinate for 2 hours.
- Preheat oven to 350° F.
- Add the sauerkraut to a pot and cover with water. Bring to a boil. Remove from heat and drain. Add to the pot with the sauerkraut: 2 cups of water, Vegeta (or substitute spices), bay leaves, 1/4 teaspoon black pepper, and allspice. Simmer for 30 minutes.
- Meanwhile, saute the onion in 1 tablespoon oil over medium-high heat until it just begins to brown. Add the onion and the carrot to the sauerkraut.
- Add 2 tablespoon oil to a frying pan and brown the meat on both sides. Add an additional tablespoon of oil if needed.
- Place half of the sauerkraut mixture in a casserole dish (I used 9 x 13-inch). Place the meat on top of the kraut, and top the meat with the remaining sauerkraut. Cover (with foil if your dish doesn't have a lid). bake for 90 minutes.
PORK ROAST & SAUERKRAUT
Perfectly roasted pork roast, sitting on a bed of Frank's Sauerkraut. Bringing the family together for decades.
Provided by Michaela Kenkel
Categories Pork
Time 2h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast.
- Coat the bottom of your dutch oven in a couple of Tablespoons of Olive oil, and place on the stove on Medium-High heat. Place roast in pan and sear on all sides until it's a nice golden brown. About 5 minutes per side. (Don't forget the ends!) Remove roast and set aside while you clean the bottom of the pan out. Getting rid of the little burnt bits and excess oil.
- Place the sauerkraut, with all of the liquid in the bottom of the dutch oven and sprinkle with brown sugar.
- Place the roast in the middle. Sprinkle onions and celery around the roast.
- Cover and bake 20 minutes per pound. 60 Minutes for a three pound roast.
- Roast should meet an internal temperature of 150 degrees.
- Remove from oven, let stand for 10 minutes before slicing.
Nutrition Facts : Calories 1004 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 248 milligrams cholesterol, Fat 73 grams fat, Fiber 1 grams fiber, Protein 62 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 875 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 38 grams unsaturated fat
PORK ROAST WITH SAUERKRAUT
Steps:
- Preheat the oven to 375°F.
- Spread the sauerkraut and its liquid in the bottom of a 10 × 12 × 3-inch roasting pan. Push the pork roast down into the sauerkraut and sprinkle with the brown sugar.
- Cover the pan and bake for 1 hour and 30 minutes, or until the roast registers 170°F on a meat thermometer. Remove the meat to a platter and spoon the drained sauerkraut around the roast.
- From Gwen
- Betty loves to cook but doesn't like to eat alone. (Who does?) I'm fortunate to be on her invitee list!
PORK LOIN, SAUERKRAUT AND DUMPLINGS
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 10 to 12 dumplings
Number Of Ingredients 21
Steps:
- For the pork loin, pressure cooker method:
- In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
- For the pork loin, oven method:
- Preheat the oven to 350 degrees F.
- Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
- Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
- For the potato dumplings:
- While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
- Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
- Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
- Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
- For the sauerkraut:
- Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
- For serving:
- This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
- There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!
CROWN ROAST OF PORK WITH SAUERKRAUT
Steps:
- The crown is sometimes made with two rib ends of the loin and sometimes with the entire loin, which makes a most spectacular roast. Wrap the ends of the rib bones with foil to keep them from charring. Rub the meat with freshly ground black pepper, a bit of sage and rosemary, or just sage and garlic. Make a heavy cushion of foil to fill the center of the crown while roasting. Place on a rack and roast in a 325°F. oven, allowing about 25 minutes per pound. Baste from time to time with white wine.
- While the roast is cooking, wash 3 pounds sauerkraut, and place it in a kettle lined with strips of bacon. Add 1 teaspoon freshly ground black pepper, a few juniper berries, and enough white wine to barely cover the sauerkraut. Bring it to a boil and simmer. A half-hour before the roast is done, add a Polish or a garlic sausage to the sauerkraut and let them cook together. When the roast has reached an internal temperature of 170°F., remove it to a hot platter. Discard the foil and replace with paper frills.
- Remove the foil from the center, fill the center with the sauerkraut, and garnish with slices of the sausage. Serve with boiled parsley potatoes and a salad of Bibb lettuce and grated beets. Drink a fruity Alsatian wine such as a Gewürztraminer.
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- Hit the saute button on the Instant Pot and then adjust to high. As that is heating up, liberally add salt and pepper to the whole roast.
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