Ingredients
- 1 pork roast (4 pounds) at room temperature
- Kosher salt to taste
- 1/2 teaspoon ground black pepper or to taste
- 1/2 teaspoon caraway seeds optional
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 2 pounds sauerkraut undrained
- 1 large apple cored and sliced
- 1/3 cup brown sugar
- 1/4 cup apple juice
Instructions
- Preheat your oven to 325°F.
- Pat the pork dry and season it evenly with salt, pepper, and optional caraway seeds.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
- Remove the pork from the pan. Add chopped onions to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Return the pork to the pot. Evenly spread the sauerkraut around the pork and layer the apple slices on top. Sprinkle the brown sugar and pour the apple juice over the mixture.
- Cover the pot with a lid or foil and braise in the oven for about 2-3 hours, until the pork is tender and easily pulls apart with a fork.
- Remove the pot from the oven. Let the pork rest for about 10 minutes, then slice and serve with the sauerkraut.