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Pork Roast and Sauerkraut Recipe

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This recipe for Pork Roast and Sauerkraut, by , is from The McConnell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jim McConnell


4 pound pork roast - boneless and at room temperature - this should take about 20-30 minutes from being in the fridge
2 pounds sauerkraut (rinse & drain)
1 cup chopped yellow onion
1/2 cup light brown sugar
1 tsp kosher salt
1 tsp black pepper
1/2 tsp smoked paprika
1 cup water *optional
(Jim added a bottle of Yungeling instead of water)
Few sprigs of fresh sage (optional)
2 Tbsp olive oil

Preheat oven to 325º, 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 6 quart Dutch Oven place the sauerkraut all over the bottom.
Sprinkle over the onions and brown sugar.

Place the seared pork roast on top nestling it in the sauerkraut.
If you’ve drained yours sauerkraut, add the water. If you did not you do not need the water. You want at least a cup of liquid in the pot.

Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F. While it's cooking check the pot to ensure that it's not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid.

Remove from the oven once the thermometer reads 150º.
Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
Allow to cool for about 15 minutes before slicing.

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