Author Notes
Just like my Grandmother Ingeborg made...it is succulent, sweet and sour and salty and melts in your mouth. —Kristy Morrill
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Ingredients
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3-4 pounds
pork roast boneless (or bone-in)
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2 cups
jar of sauerkraut
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12 ounces
german beer
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1
chopped apple with skin on
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1
onion chopped
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1 tablespoon
fennel
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1 tablespoon
black pepper
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1 tablespoon
chopped garlic
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1 tablespoon
caraway seeds
Directions
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mix all except pork roast into roasting pan
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place pork roast on top and push down an inch into kraut mix
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salt and pepper top of roast
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bake uncovered 1 1/2 hour or to doneness desired
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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
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Leftover sauerkraut is very good heated next day with an egg fried or poached on top :)
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