Braised Pork Roast and Sauerkraut
Ingredients
- 1 (2 to 3) pound bone-in pork shoulder roast, untrimmed
- 32 ounces (about 4 1/2 cups) sauerkraut (do not drain or rinse)
- 1 1/2 cups tomato juice
- 2 medium carrots, peeled and grated
- 1 tart apple, peeled, cored, and chopped
- 2 tablespoons brown sugar
- 1/4 teaspoon freshly ground black pepper
- Mashed potatoes, for serving, optional
- Prepared horseradish, for serving, optional
Instructions
- 1
Preheat the oven to 350°F. Remove the pork roast from the refrigerator and let it come to temperature as the oven preheats.
- 2
In a large (6-quart) Dutch oven or roasting pan, combine the sauerkraut, tomato juice, carrots, apple, and brown sugar. Season the pork roast evenly with the pepper, then place it on top of the sauerkraut mixture in the pan. Nestle it down in the sauerkraut mixture so about half of the top of the roast is exposed. Cover with a lid or aluminum foil.
- 3
Bake until the pork easily pulls away from the bone and is fork tender, 2 1/2 to 3 1/2 hours.
- 4
Tear the pork roast into serving pieces (we do this with a large fork right in the pot) or remove it from the pot and slice. Serve with mashed potatoes and horseradish, if you like. Leftovers will keep, tightly covered, in the refrigerator for up to 4 days.
