Ingredients
The following ingredients have 6 Servings
- 3 tablespoon(s) butter
- 3 tablespoon(s) olive oil
- 1 large onion, sliced
- 1 tablespoon(s) minced garlic
- 2 can(s) sauerkraut (14 oz)
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) ground thyme
- 1/4 cup(s) brown sugar
- 3 to 4 pound(s) pork roast (with or without bones)
- - all-purpose flour
- - salt
- - pepper
- - ground thyme
- - garlic powder
- 3 tablespoon(s) olive oil
- 1/3 cup(s) chicken stock
Instruction
- In a saute pan, heat butter and olive oil until butter is melted.
- Add onions and cook for 3 minutes.
- Add garlic, then sauerkraut. Lower temp to low simmer.
- Add salt, pepper, garlic powder, thyme, and brown sugar.
- Stir well then let it cook for about half hour to 40 minutes at a very low temp. Stir about every 5 to 7 minutes.
- At the very end of caramelizing the sauerkraut mixture, turn the heat up to medium and let this sit for a few minutes to brown.
- Scrape into a covered dish or Dutch oven.
- Next, rub the roast with salt, pepper, ground thyme and garlic powder.
- Dust with flour.
- Fry in remaining 3 Tbsp of olive oil on each side until browned.
- Put on top of kraut.
- Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
- Pour over roast.
- Cover and set in a 325 degree oven for one hour.
- Remove lid then continue to bake until internal temp is over 170 degrees.
- Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.
