| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Pork &, Ham | 4 | Servings |
INGREDIENTS
| 1 | Pork roast; *see note | |
| Olive oil | ||
| 32 | oz | Sauerkraut; a good prepared one |
| 3/4 | c | Brown sugar; NOT packed |
| Caraway seeds; generously sprinkled | ||
| Potatoes; optional |
INSTRUCTIONS
*I think just about any pork roast will do, since this is cooked a long time. I used an end loin roast, bone in. Preheat the oven to 300 degrees. In a dutch oven, brown the pork roast in a tablespoon or two of olive oil. Dump the sauerkraut over the roast. (Don't drain or rinse the sauerkraut. Use a jar of a good brand. I used Vlasik's Old Fashioned Sauerkraut. It had little juice, but was very good. I think a bit more liquid would have been good. The Fredricksons have used Frank's.) Onto the sauerkraut, sprinkle a couple of handfuls of brown sugar. (I figured out that the couple of handfuls was about 3/4 cup, not packed.) A little more sure wouldn't hurt. Actually, I think mine was closer to a cup. Generously sprinkle, sprinkle, sprinkle, sprinkle caraway seed. Cover the pan and slip it into a 300 degree oven for four hours or more. More probably won't hurt at all. About an hour and fifteen minutes or an hour and a half, depending on potatoe size, before dinner time, put in some halved, peeled potatoes. Tuck them down well into the sauerkraut and liquid. Put the lid back on. Continue cooking. Serve just this or with some steamed broccoli, some applesauce, or some green beans. Recipe by: Jane, Gus, and Linnea Posted to TNT Recipes Digest by MJSpence <MJSpence@aol.com> on May 6, 1998
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