Pork Roast W Sauerkraut Excellante
Elevate your comfort food repertoire with this savory and tangy Pork Roast with Sauerkraut Excellante. Perfectly seasoned boneless pork shoulder is seared to golden perfection, then slow-roasted in a Dutch oven alongside a hearty medley of sauerkraut, sweet apples, and aromatic caraway seeds. A touch of brown sugar and a splash of chicken broth balance the flavors beautifully, creating a melt-in-your-mouth dish that's both rustic and refined. Ideal for family dinners or cozy gatherings, this one-pot wonder pairs effortlessly with creamy mashed potatoes or crusty bread for soaking up every last drop of its rich, flavorful juices. With simple ingredients and an irresistibly tender result, this roast is a must-try for anyone craving a taste of traditional comfort food with a modern twist.
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Recipe Information
Ingredients
- 3 lbs Boneless pork shoulder roast
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 32 oz Sauerkraut, drained
- 1 medium Apple, peeled and chopped
- 2 tbsp Brown sugar
- 1 tsp Caraway seeds
- 1 cup Chicken broth
Instructions
Preheat your oven to 325°F (163°C).
Pat the pork shoulder roast dry with paper towels and season all sides generously with salt and black pepper.
In a large oven-safe Dutch oven or deep skillet, heat the olive oil over medium-high heat.
Sear the pork roast on all sides until deeply golden brown, about 3-4 minutes per side. Remove the pork from the skillet and set it aside.
Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the sauerkraut, chopped apple, brown sugar, and caraway seeds. Mix well to combine.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet to deglaze.
Return the seared pork roast to the skillet, nestling it into the sauerkraut mixture.
Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing or shredding.
Serve the pork roast over the sauerkraut mixture, pairing it with mashed potatoes or crusty bread for a complete meal. Enjoy!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 11.7 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
