Go Back
–+ servings

Slow-Cooked Pork Roast with Sauerkraut and Sausage

Saueraut from the refrigerated section of the market is usually of better quality than canned, especially if the sauerkraut is from an artisinal producer. Draining the sauerkraut and rinsing it well under cool water will produce a more mellow taste. If you want dumplings with this (and who wouldn't?), remove the meat from the pan and keep warm while cooking dumplings on top of the sauerkraut on the stovetop. See the notes section below for my recipe for dumplings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 10 people
Ingredients Method Notes

Ingredients
  

  • 5 pound bone-in pork roast such as a shoulder or Boston Butt
  • 4-5 cloves garlic
  • 1/4 cup oil
  • 1 cup white wine
  • 2 onions
  • 4 tablespoons butter or bacon fat or a combination
  • 1 carrot
  • 1 apple
  • 2 pounds sauerkraut preferably refrigerated
  • 1 tablespoon juniper berries
  • 1 1/2 teaspoons caraway seeds
  • 1 bay leaf
  • 5 cups water
  • 1 pound kielbasa
  • 1 pound pork or pork-beef sausage of your choice such as bratwurst, bockwurst, and so forth
  • salt to taste
  • black pepper freshly ground to taste

Method
 

  1. Cut the cloves of garlic, top to bottom, into approximately 4-6 slivers each.
  2. Pierce the pork around the outside about 1 inch deep with the tip of a sharp knife.
  3. Insert slivers of garlic into the slits
  4. Season the pork generously with salt and pepper.
  5. Brown the pork in a heavy Dutch oven using the oil.
  6. Add white wine, cover tightly, and transfer to oven at 350°F.
  7. After one hour, reduce heat to 225°F.
  8. Slice the onions in half top-to-bottom then cut crosswise into thin slices.
  9. Shred the carrot on the tear-drop side of a box grater.
  10. Cut the apple into small dice.
  11. After the pork has been cooking for a total of about 3 hours, drain and rinse the sauerkraut.
  12. Slowly sauté the onion in the butter or bacon fat until caramelized, approximately 20 minutes.
  13. Add the shredded carrot and diced apple and sauté until heated through.
  14. Add sauerkraut, juniper berries, caraway seeds, bay leaf, and black pepper to taste.
  15. Add water and bring to a boil.
  16. Add the boiling sauerkraut to the pork after the pork has cooked for a total of four hours (1 hour at 350°F plus 3 hours at 225°F).
  17. An hour later nestle the kielbasa and other sausage into the sauerkraut.
  18. Continue to cook, covered, until the pork is fall-off-the-bone tender. Approximately 1-2 more hours.
  19. Remove the pork and sausages.
  20. Skim fat from the top of the sauerkraut.
  21. Put the Dutch oven on the stove and cook dumplings on top of the sauerkraut if desired.
  22. Meanwhile, pull the pork into big chunks. Keep the pork and sausages warm.
  23. Serve the sauerkraut in a separate bowl, or use it to surround the pork and sausages.

Notes

This is where you can find my recipe for dumplings.
Copyright © 2017 by VillaSentieri.com. All rights reserved.

Tried this recipe?

Let us know how it was!