Author Notes
Just like my Grandmother Ingeborg made...it is succulent, sweet and sour and salty and melts in your mouth. —Kristy Morrill
Ingredients
-
3-4 pounds
pork roast boneless (or bone-in)
-
2 cups
jar of sauerkraut
-
12 ounces
german beer
-
1
chopped apple with skin on
-
1
onion chopped
-
1 tablespoon
fennel
-
1 tablespoon
black pepper
-
1 tablespoon
chopped garlic
-
1 tablespoon
caraway seeds
Directions
-
mix all except pork roast into roasting pan
-
place pork roast on top and push down an inch into kraut mix
-
salt and pepper top of roast
-
bake uncovered 1 1/2 hour or to doneness desired
-
Remove roast and cool 5-10 minutes then slice and place atop a plate of the kraut mixture. Good served with a spicy mustard on the side and some horse radish on the side too
-
Leftover sauerkraut is very good heated next day with an egg fried or poached on top :)
See what other Food52ers are saying.