Roast Pork And Dumplings Recipe

Pork, Sauerkraut and Dumplings Allrecipes

WebSep 10, 2023 · Directions. Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, …

Rating: 3/5(1)
1. Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
2. About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
3. Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
4. Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

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Best Ever Pork Roast and Sauerkraut The Kitchen …

WebFeb 6, 2015 · Heat a large non-stick pan over medium-high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork …

1. Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoked paprika. Heat a large non-stick pan over medium-high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – ~5-8 minutes per side.
2. In a lidded 6qrt Dutch Oven place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut. If you’ve drained yours sauerkraut, add the water. If you did not you do not need the water. You want at least a cup of liquid in the pot.
3. Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150F. While it’s cooking check the pot to ensure that it’s not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid. Remove from the oven once the thermometer reads 145F-150F. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
4. Allow to cool for about 15 minutes before slicing.

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