Pork Roast With Sourkrautpotatoes And Carrots Recipe 375 Recipes

SUNDAY PORK ROAST

Steps:

• Preheat oven to 450 degrees.
• Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
• Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
• Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
• Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

ULTIMATE PORK ROAST RECIPE

Steps:

• First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
• Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
• Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
• In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
• Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
• In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
• Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
• Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
• Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
• Serve pork roast sliced and with veggies and extra gravy.

ROSEMARY PORK ROAST WITH CARROTS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
• In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
• Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.

PORK ROAST WITH SOURKRAUT,POTATOES AND CARROTS RECIPE - (3.7/5)

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.

CROCK POT PORK ROAST, POTATOES, AND CARROTS

Steps:

• Rinse and dry roast.
• Combine all dry seasonings and rub onto roast.
• Use olive oil to brown the roast.
• Deglaze pan with chicken broth.
• Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.

PORK AND SAUERKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

PORK AND SAUERKRAUT WITH POTATOES

Steps:

• In a large bowl, combine the sauerkraut, onion, apples, corn syrup, bay leaves, caraway and pepper. Spoon half into a 5-qt. slow cooker; top with potatoes. , Broil pork chops 6 in. from the heat for 3-4 minutes on each side or until browned; place over potatoes. Spoon remaining sauerkraut mixture over pork. , Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until meat is tender. Discard bay leaves.

SAUERKRAUT PORK SUPPER

Steps:

• Place half of the sauerkraut in a large roasting pan. Place pork roast over sauerkraut; top with remaining sauerkraut. Spoon tomatoes over top. Arrange the celery, carrots and onion around roast. Sprinkle brown sugar over tomatoes and sauerkraut. Add the parsley, bay leaves, oregano and pepper., Cover and bake at 325° for 3 to 3-1/2 hours or until a thermometer reads 160°, basting occasionally with pan juices. Discard bay leaves. Let stand for 15 minutes before slicing.

SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES

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.

PORK ROAST W/ SAUERKRAUT AND POTATOES

Steps:

• 1. In a large zip loc plastic bag, combine the flour,mustard, garlic powder, and sugar. Add roast and shake to coat evenly. In a small kettle or a large skillet brown the roast in the oil on all sides.
• 2. While this is browning; In a medium bowl, combine the sauerkraut,onion,apple,corn syrup, thyme,brown sugar and pepper. Mix well. Spoon 1/2 the mixture into your sprayed 5 quart slow cooker.
• 3. Top with potatoes..when roast has browned on all sides place on top of the potatoes.
• 4. Spoon remaining sauerkraut mixture over pork. Cover and cook on high for 1 hour. Reduce to low- cook 5 hours longer until meat is tender.
• 5. Sprinkle with bacon bits and parsley flakes after placing on platter.