German pork roast with sauerkraut

German pork roast with sauerkraut

21 ratings

Sebastian, fireman


„One of my favorite autumn dishes. It fills the belly and warms the soul.“

Difficulty

Medium 👍
60
min.
Preparation
180
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
2 kg
pork shoulder
500 g
sauerkraut
1
carrot
½
celery root
2
onions
100 g
sugar
600 ml
apple juice
200 ml
white wine
80 g
butter
5
cloves
4 tbsp
mustard
½ tsp
salt
½ tsp
pepper
½ tsp
paprika
½ tsp
caraway seeds
1 tbsp
tomato paste
vegetable oil for frying
Metric
Imperial
  • 2 kg pork shoulder
  • 500 g sauerkraut
  • 1  carrot
  • ½  celery root
  • 2  onions
  • 100 g sugar
  • 600 ml apple juice
  • 200 ml white wine
  • 80 g butter
  • 5  cloves
  • 4 tbsp mustard
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ½ tsp caraway seeds
  • 1 tbsp tomato paste
  • vegetable oil for frying

Utensils

  • large saucepan
  • oven
  • roasting dish
  • cutting board
  • knife

Enjoy with

Dark lager
A beer, such as a dark lager heady with roasted malt aroma, is the perfect choice to go with the succulent roast.

Nutrition per serving

Cal
892
Protein
57g
Fat
66g
Carb
12g

Step 1/5

Preheat oven to 150°C/300°F. Roughly dice carrot, celery root and half of the onions. Cut remaining onions into rings.
  • 1 carrot
  • ½ celery root
  • 2 onions
  • oven
  • cutting board
  • knife

Preheat oven to 150°C/300°F. Roughly dice carrot, celery root and half of the onions. Cut remaining onions into rings.

Step 2/5

In a large saucepan, caramelize sugar and add onion rings. Once they have softened and browned, add sauerkraut and stir thoroughly.
  • 100 sugar
  • 500 sauerkraut
  • large saucepan

In a large saucepan, caramelize sugar and add onion rings. Once they have softened and browned, add sauerkraut and stir thoroughly.

Step 3/5

Deglaze with a part of the apple juice and all of the white wine. Add butter to pan, season with salt and pepper, and allow to simmer for approx. 30 min.
  • 500 ml apple juice
  • 200 ml white wine
  • 80 butter

Deglaze with a part of the apple juice and all of the white wine. Add butter to pan, season with salt and pepper, and allow to simmer for approx. 30 min.

Step 4/5

In the meantime, score the skin side of the roast crosswise. Tuck cloves into the incisions. Slather the opposite side with mustard. Then, mix salt, pepper, paprika, and caraway seeds. Sprinkle mixture evenly over roast and pat it in.
  • 2 kg pork shoulder
  • 5 cloves
  • 4 tbsp mustard
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ½ tsp caraway seeds
  • cutting board
  • knife

In the meantime, score the skin side of the roast crosswise. Tuck cloves into the incisions. Slather the opposite side with mustard. Then, mix salt, pepper, paprika, and caraway seeds. Sprinkle mixture evenly over roast and pat it in.

Step 5/5

In a roasting dish, sauté carrot, celery root, diced onion, and tomato paste in some vegetable oil over medium-high heat for approx. 8 – 10 min. until slightly tender. Deglaze pan with the remaining apple juice. Place roast on top of vegetables and bake in preheated oven at 150°C/300°F for approx. 3 hrs. Serve on a bed of sauerkraut and roasted vegetables. Enjoy!
  • 1 tbsp tomato paste
  • 100 ml apple juice
  • vegetable oil for frying
  • oven
  • roasting dish

In a roasting dish, sauté carrot, celery root, diced onion, and tomato paste in some vegetable oil over medium-high heat for approx. 8 – 10 min. until slightly tender. Deglaze pan with the remaining apple juice. Place roast on top of vegetables and bake in preheated oven at 150°C/300°F for approx. 3 hrs. Serve on a bed of sauerkraut and roasted vegetables. Enjoy!