German pork roast with sauerkraut

Based on 26 ratings

Team

Editors at Kitchen Stories

Difficulty

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

Ingredients

Servings:-8+
2 kg pork shoulder
500 g sauerkraut
carrot
½ celery root
onions
100 g sugar
600 ml apple juice
200 ml white wine
80 g butter
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

Utensils

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

Nutrition per serving

Cal
892
Protein
57 g
Fat
66 g
Carb
12 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.
    • carrot
    • ½ celery root
    • 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 g sugar
    • 500 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.
    • 500 ml apple juice
    • 200 ml white wine
    • 80 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.
    • 2 kg pork shoulder
    • 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!