By Eileen Latimore
Roast Pork w/ Sauerkraut, Apples & Dried Fruit
6 steps
Prep:15minCook:5h 30min
Don’t forget to rinse and drain the sauerkraut, otherwise its saltiness will be overwhelming. After removing the roast from the oven after the first three hours of cooking, don’t forget to reduce the oven temperature to 350°F.
A picnic roast, often sold skin-on, is a different cut, from an area lower down on the shoulder; a roast labeled simply as “pork shoulder” is likely a picnic roast, but it’s best to check with the butcher, as nomenclature can be confusing. As for the sauerkraut, look for the “fresh” type sold in the refrigerator case near the pickles;
Updated at: Thu, 17 Aug 2023 03:40:34 GMT
Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories848 kcal (42%)
Total Fat46 g (66%)
Carbs41.9 g (16%)
Sugars27.1 g (30%)
Protein66.5 g (133%)
Sodium1222.4 mg (61%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
7 POUNDPORK BUTT ROAST
BONE-IN, SEE HEADNOTE
7 TABLESPOONSDIJON MUSTARD
DIVIDED
0.25 CUPCIDER VINEGAR
DIVIDED
4garlic cloves
medium, minced
2 TABLESPOONSCARAWAY SEEDS
COARSELY GROUND, DIVIDED
2 TABLESPOONSFENNEL SEEDS
COARSELY GROUND, DIVIDED
1 tablespoonground coriander
kosher salt
ground black pepper
3 POUNDSSAUERKRAUT
REFRIGERATED, SEE HEADNOTE, RINSED AND DRAINED, ABOUT 6 CUPS
1RED ONION
LARGE, ROOT END INTACT, CUT INTO 1/2-INCH WEDGES
6 OUNCESPRUNES
PITTED, HALVED
1 cupdried apricots
halved
2APPLES
FIRM-TEXTURED, SUCH AS HONEYCRISP OR FUJI, CORED AND CUT INTO 1-INCH CHUNKS
Instructions
Step 1
Heat the oven to 450°F with a rack in the lower-middle position. Set a V-rack in a large roasting pan. Using a sharp knife, score the fat side of the roast in a ½-inch crosshatch pattern.
Step 2
In a medium bowl, whisk together 6 tablespoons of the mustard, the ¼ cup vinegar, garlic, 1 tablespoon of the caraway, 1 tablespoon of the fennel, the coriander and ½ teaspoon each salt and pepper. Measure 2 tablespoons of the mixture into a small bowl, cover and refrigerate. Rub the remaining mustard mixture onto the pork, coating all sides.
Step 3
Set the pork scored side up on the rack. Add 6 cups water to the roasting pan, then cover tightly with extra-wide foil. Roast for 3 hours, then remove from the oven. Reduce the oven temperature to 350°F. Uncover the pork and, using potholders or oven mitts, carefully transfer the V-rack with the roast to a rimmed baking sheet. Tilt the roasting pan and use a wide spoon to remove and discard the fat from the surface of the liquid; leave the liquid in the pan.
Step 4
To the roasting pan, add the sauerkraut, onion, prunes, apricots, apples, the remaining 1 tablespoon caraway, the remaining 1 tablespoon fennel, 1 teaspoon pepper and the reserved mustard mixture. Stir, then push the sauerkraut mixture to the edges of the roasting pan, creating a clearing in the center to allow air to circulate under the roast. Pour 1½ cups water into the pan and return the V-rack with the pork to the pan. Continue to roast until the center of the pork reaches 195°F and a skewer inserted into the thickest part meets just a little resistance, about another 2 hours.
Step 5
Transfer the pork without the rack to a cutting board and let rest uncovered for about 30 minutes. Meanwhile, remove the rack from the roasting pan, then mix the sauerkraut mixture in the roasting pan with the juices accumulated in the pan. Stir in ½ cup water, the remaining 1 tablespoon mustard and the remaining 1 tablespoon vinegar; if needed, stir in additional water 1 tablespoon at a time until the sauerkraut mixture is slightly saucy. Taste and season with salt and pepper.
Step 6
Remove the bone from the pork (it should slide out easily). Slice the pork against the grain about ½ inch thick. Transfer the sauerkraut mixture to a serving platter, then arrange the pork on top.
Notes
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