GERMAN STYLE ROAST PORK WITH CARAMELIZED SAUERKRAUT

German Style Roast Pork With Caramelized Sauerkraut image

Provided by Helene Mulvihill

Categories Roasts

Time 2h45m

Number Of Ingredients 18

3 Tbsp butter
3 Tbsp olive oil
1 large onion, sliced
1 Tbsp minced garlic
2 can(s) sauerkraut (14 oz)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp ground thyme
1/4 c brown sugar
3 to 4 lb pork roast (with or without bones)
all-purpose flour
salt
pepper
ground thyme
garlic powder
3 Tbsp olive oil
1/3 c chicken stock

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.