Low Carb German Style Pork Roast Recipes

Steps:

• In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.

Steps:

• 1. In a saute pan, heat butter and olive oil until butter is melted.
• 2. Add onions and cook for 3 minutes.
• 3. Add garlic, then sauerkraut. Lower temp to low simmer.
• 4. Add salt, pepper, garlic powder, thyme, and brown sugar.
• 5. Stir well then let it cook for about half hour to 40 minutes at a very low temp. Stir about every 5 to 7 minutes.
• 6. At the very end of caramelizing the sauerkraut mixture, turn the heat up to medium and let this sit for a few minutes to brown.
• 7. Scrape into a covered dish or Dutch oven.
• 8. Next, rub the roast with salt, pepper, ground thyme and garlic powder.
• 9. Dust with flour.
• 10. Fry in remaining 3 Tbsp of olive oil on each side until browned.
• 11. Put on top of kraut.
• 12. Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
• 13. Pour over roast.
• 14. Cover and set in a 325 degree oven for one hour.
• 15. Remove lid then continue to bake until internal temp is over 170 degrees.
• 16. Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

Steps:

• Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
• Cook in slow cooker on Low 8 to 10 hours.

Steps:

• Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.
• In a large skillet brown meat on all sides in hot oil.
• Drain off fat. Place meat in slow cooker.
• Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
• Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm.
• For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling.
• In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.

Steps:

• Place the potatoes, garlic, salt and pepper in a slow cooker. Stir to coat.
• Season the pork roast with salt and pepper. Lay atop the potatoes.
• Pour the sauerkraut (including liquid) over the roast, sprinkle with caraway seeds.
• Cook in slow cooker on Low 8-10 hours.