PORK AND SAUERKRAUT
Yield 8 people
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees. Rinse and dry roast, sprinkle with salt and pepper. Sear roast in Dutch Oven - fat side first, then all sides. Keep heat at medium and slowly turn roast so all sides, and ends, are browned. (10 minutes or more). Add apple and onion and sauerkraut. Add 1 cup of water or more so that mixture raises to about 1/2 the height of the roast. Continue to heat contents of the roaster so everything is warmed (15 minutes). (Do not use the rack under the roast.) Cover and cook in oven for 3-1/2 to 4 hours, checking to make sure there is enough water with the sauerkraut so it doesn't dry or burn. (I sometimes take off the lid for 1/2 hour if there is too much liquid,but it dries out the meat so not recommended.) Move roast to carving board to slice -- it should be literally falling apart. Serve sauerkraut with slotted spoon if very runny. Some like sauerkraut on their potatoes, some on their meat, some on neither! 1/20/13
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