Best Ever Pork Roast and Sauerkraut

• Gluten free

• Meat

  • 4 lb Pork roast

• Produce

  • 1 cup Yellow onion

• Canned Goods

  • 2 lbs Sauerkraut

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 cup Brown sugar, light
  • 1 tbsp Caraway seeds
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 cup Water *optional

Found on thekitchenwhisperer.net

Description

Ingredients

• 4 pound pork roast - boneless and at room temperature (this is important!) - this should take about 20-30 minutes from being in the fridge
• 2 pounds sauerkraut (I do not rinse mine)
• 1 Tbl caraway seeds *note - you can omit this if you hate caraway seeds but for me it makes the dish
• 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
• 2 Tbl olive oil

Directions

• 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 all over the bottom.
• Sprinkle over the caraway seeds, 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.
• Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F.
• Remove from the oven.
• 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.

Nutrition