Slow Cooked Pork Roast with Sauerkraut Potatoes and Carrots
Try this warm and hearty roasted pork with sauerkraut for an easy one-pot meal! Pork roast with sauerkraut potatoes and carrots is nourishing, good for gut health, and perfect for cold weather. I make this recipe in a dutch oven, and slow roast it, but you can also use an instant pot or make crock pot pork roast with sauerkraut.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Mains
- Method: Roasting
- Cuisine: American
Ingredients
- 3 to 5 pound pork shoulder or butt roast
- 2 tablespoons butter, room temperature
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon minced garlic
- 1 bunch green onions, minced
- 1 teaspoon smoked paprika
- 1 large onion cut into 2-inch chunks
- 2 pounds carrots, peeled and chopped
- 3 pounds baby red potatoes
- 1 cup of sauerkraut
- 1 cup orange juice
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees.
- In a small bowl, mix together butter salt, pepper, garlic, green onion, and paprika.
- Rub pork roast with the butter mixture on all sides.
- Sear all sides in a dutch oven over medium heat.
- Roast, uncovered, in the 450-degree oven for 1 hour
- Remove the roast from the oven and place the onion chunks, sauerkraut, carrots, and potatoes around the meat.
- Pour orange juice on the vegetables. Season vegetables with salt and pepper. Place rosemary and thyme sprigs on top of the roast.
- Cover and Cook an additional 1 1/2 hours until vegetables are tender and meat shreds easily with a fork.
- Season vegetables with additional salt and pepper to taste and serve hot with crusty sourdough bread.
Notes
To make this recipe in a crock pot or instant pot, see the directions above.
