Trust me on this when I say this is one of the best ways to make a bone-in pork roast. That’s not to say there aren’t other great ways too- but this is one that we love time and time again. It’s conjures up images of home and family and it’s all around fantastic eats. Plus, it really couldn’t be easier.
The requisite ingredients are as follows:
- 1 bone-in pork roast
- sauerkraut (today I used a full 2 pound jar)
- seasoning salt (a good teaspoon or so- maybe more)
- black pepper
Turn on the oven to 350ºF. In a dutch oven or casserole dish dump your sauerkraut in and spread it around so it covers the bottom evenly. Next, take your pork roast and determine a bottom and a top. The top should be the fattiest part, so the fat melts into the roast during cooking. Sprinkle the bottom of the roast liberally with your seasoning salt and your pepper. Place the roast on top of the sauerkraut, and sprinkle the top of the roast liberally with more seasoning salt and more black pepper. Cover your dish- either with an established lid or some foil. Pop in the oven and bake for 2-3 hours, depending on the size of your roast. (Alternatively, cook in a slow cooker on low for 8-10 hours.)
And that’s it. Super easy, extremely delicious. My Mom also makes a version where the last 30 minutes or so of baking she dollops drop biscuit dough around the roast onto the sauerkraut and takes the lid off. The bottoms of the biscuits soak up the porky kraut juice and the tops get perfectly golden and baked. Mmm. If I had room in my baking dish, that’s how I’d be making it tonight. As you can see below though, there is no room left in the inn. That’s okay, it’s going to be delicious anyway.
