German pork roast with sauerkraut

German pork roast with sauerkraut

Based on 27 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Medium 👍

Preparation

60 min

Baking

180 min

Resting

0 min

Ingredients

2Servings
½ kg
pork shoulder
125 g
sauerkraut
¼
carrot
celery root
½
onions
25 g
sugar
150 ml
apple juice
50 ml
white wine
20 g
butter
cloves
1 tbsp
mustard
tsp
salt
tsp
pepper
tsp
paprika
tsp
caraway seeds
¼ tbsp
tomato paste
vegetable oil for frying
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-celery-root

How to prepare celery root

homemade-sauerkraut

How to prepare sauerkraut

Nutrition per serving

Cal892
Fat66 g
Protein57 g
Carb12 g
  • 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.
    • ¼ carrot
    • celery root
    • ½ 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.
    • 25 g sugar
    • 125 g 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.
    • 125 ml apple juice
    • 50 ml white wine
    • 20 g 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.
    • ½ kg pork shoulder
    • cloves
    • 1 tbsp mustard
    • tsp salt
    • tsp pepper
    • tsp paprika
    • 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!
    • ¼ tbsp tomato paste
    • 25 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!

  • Enjoy your meal!

    German pork roast with sauerkraut

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