Best 6 Apple Cider Pork Roast With Sauerkraut Apples Recipes

PORK ROAST WITH APPLES, BEER, AND SAUERKRAUT

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
• Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.

APPLE CIDER PORK ROAST WITH SAUERKRAUT & APPLES

Steps:

• 1. Season your roast with salt and pepper, place your pork roast in your crockpot and mix the sauerkraut and dried apple slices and place around the roast, pour the cider over and add lemon thyme sprigs.
• 2. Cook on low for approx 6 hours or until meat is tender.

PORK LOIN, APPLES, AND SAUERKRAUT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SAUERKRAUT WITH CIDER AND PORK

Steps:

• Cut and pull away the cloth covering of the pork butt.
• Remove the stems from the apples. Peel and core the apples, and cut them into quarters. Cut the quarters crosswise into thin pieces. There should be about 2 1/2 cups.
• Peel the potatoes, and cut each in half crosswise. Let the potatoes stand in water to cover until ready to be used.
• Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.
• Add the caraway seeds and cook briefly. Add the apples, stirring.
• Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.
• Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil, and cook 15 minutes.
• Arrange the boulettes of pork and kielbasa over the sauerkraut. Drain the potatoes and add them. Cover closely and continue cooking 20 minutes. Remove the bay leaf.
• Slice the meats, and serve with the pork balls, potatoes and sauerkraut.

CROCK POT PORK ROAST WITH APPLES AND SAUERKRAUT

Steps:

• Layer 1/2 of the sauerkraut, 1/2 of the onion slices, sprinkle 1/2 of the caraway seeds and 1/2 of the apples on the bottom of the crock pot.
• Brown (optional) the roast on top of the stove and place on top.
• Layer the remaining ingredients (including the juice from sauerkraut).
• Wash and pierce potatoes once and arrange around the roast.
• Cook on low for 8-10 hours.

APPLE-GLAZED PORK ROAST WITH SAUERKRAUT

Steps:

• In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon caraway seed, and salt.
• Stir in 11/2 cups apple juice and lemon juice.
• Cook, stirring, over medium heat until thickened.
• Set aside.
• Place roast in oven-proof skillet.
• Insert meat thermometer.
• Roast at 325 degrees for 1 hour.
• Brush with 1/2 cup apple juice mixture.
• Roast 2 hours longer.
• Spoon combined sauerkraut, apples, carrot, and 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast.
• Spoon remaining apple juice mixture over pork roast and sauerkraut; cover.
• Roast 30 to 60 minutes longer, or until meat thermometer registers 155 to 160 degrees.
• Let roast stand 5 to 10 minutes.
• Slice to serve.