ROAST PORK AND SAUERKRAUT

Roast Pork and Sauerkraut image

Number Of Ingredients 8

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4 pounds Roast Pork - boneless & room temp
2 pounds Sauerkraut (do not rinse)
1 dash Onion, chopped
1/2 cup Brown Sugar
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/2 teaspoon Paprika
2 tablespoons Olive Oil

Steps:

Preheat oven to 325F, rack in the middle.
Pat the pork dry and sprinkle the entire roast with salt, pepper and smoked paprika
Heat a large non-stick pan over medium-high heat and add in the olive oil.
When the olive oil starts to simmer carefully place the pork roast in.
Sear on all sides until golden brown - ~5-8 minutes per side.
In a lidded 6qrt Dutch Oven place the sauerkraut (with liquid) all over the bottom.
Top sauerkraut with onions and brown sugar.
Place the seared pork roast on top nestling it in the sauerkraut.
Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F
Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
Allow to rest for about 15 minutes before slicing.