Pork roast with apples and sauerkraut is the traditional New Year's Day meal here in the land of the Pennsylvania Dutch. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.
Ingredients
- 3 , 32 ounce
- 2 Grannys Smith apples , sliced
- 0.5 large onion , coarsely chopped
- 1 tablespoon caraway seeds
- 1 cup apple cider , or more to taste, divided
- 0.25 cups brown sugar
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
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2
Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
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3
Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.
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4
Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.
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5
Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
Per serving
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