Pork Roast With Sourkrautpotatoes And Carrots Recipe 375

Steps:

• Place roast in dutch oven or large pot and surround with sauerkraut and onio.Springle with salt and caraway,cover and roast in 325* oven 1 to 1 1/2 hours.Add potaoes and carrots,stir to combine and rost 1 hour longer.Carve into chops and arrange in platter with vegetables.Makes 4 to 6 servings.

Steps:

• Combine 2 tbsp., salt and 2 teaspoons pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up in a large roasting pan. Cover and refrigerate overnight or up to 3 days.
• Remove pork from the refrigerator and let sit at room temperature for 1 to 1 1/2 hours before cooking.
• Position a rack in the center of the oven and preheat oven to 300 degrees. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4-4 1/2 hours. Add the onions, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.
• Remove the roast from the oven and raise the oven termperature to 375 degrees. Using tongs, separate the pork into 8-10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more of water to the pan to create a little more juice. It shouldn't be soupy.
• Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes.Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Allow meat to rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
• Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.