Best Rons Kraut With Pork Recipes

SLOW COOKER PORK AND SAUERKRAUT

Steps:

• Liberally season the pork loin with salt and pepper on all sides.
• Heat oil in large skillet or dutch oven. Sear pork loin on all sides, 2-3 minutes per side.
• Add seared pork into a slow cooker. Pour in apple juice. Place onions, apples, and garlic around the pork loin. Top with sauerkraut.
• Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low.
• Remove pork and slice or shred and serve with cooking liquids.

COUNTRY PORK 'N' SAUERKRAUT

Steps:

• In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. , Cover and bake at 350° until ribs are tender, 1-1/2 to 2 hours.

PORK AND SAUERKRAUT

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.

BRAISED PORK AND SAUERKRAUT

Steps:

• Preheat oven to 300º. Trim any excess fat from the ribs.
• In a large dutch oven, put 1 can of sauerkraut, with juices, into the pot and spread along the bottom. Place one layer of pork ribs on top of sauerkraut. Season with salt and pepper. Add another can of sauerkraut over the ribs. Sprinkle generously with brown sugar. Repeat with another layer of pork ribs, salt and pepper, another can of sauerkraut. Top with brown sugar. (So I did two layers of pork and 3 cans of kraut. You may want or need another can of sauerkraut. Just adjust to your amount and size of ribs and pot.)
• Add water to the side of the ribs, enough so liquid comes ¾ of the way up the pork and kraut, I added about ½ can of water. Cover pot with lid.
• Place in middle of oven and braise for 2½ - 3 hours, until pork is very tender when pierced. You can remove the lid the last 15 - 30 minutes if you want the top more brown.
• Remove from oven and skim any fat from the top. Serve with mashed potatoes, and maybe apple sauce (not baked beans!).

GREAT GRANDMA'S PORK AND SAUERKRAUT

Steps:

• Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.

CRUMB-CRUSTED PORK ROAST WITH ROOT VEGETABLES

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast., In a large bowl, mix sage, thyme and rosemary. In a small bowl, toss bread crumbs with Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast., Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables.

RON'S KRAUT WITH PORK

Steps:

• Put sauerkraut, carrot, potato, sugar and onion in Nesco roaster. Add some water and cook until tender.
• Meanwhile, boil (simmer) meat for 1/2 hour.
• Add meat to sauerkraut and cook at 300 degrees until meat is very tender.
• Note: Prep time includes waiting for vegetables and meat to cook prior to assembly.

ROSEMARY PORK ROAST WITH CARROTS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
• In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
• Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.