4 lb pork roast at room temperature
2 lbs sauerkraut (do not rinse)
1 Tbl caraway seeds
1 cup chopped yellow onion
½ cup light brown sugar
1 tsp kosher salt
1 tsp black pepper
½ tsp smoked paprika
2 Tbl olive oil
Preheat oven to 325 degrees F, 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 – approx. 5-8 minutes per side.
In a lidded 6 quart Dutch Oven place the sauerkraut all over the bottom.
Sprinkle over the caraway seeds, onions and brown sugar.
Place the seared pork roast on top nestling it in the sauerkraut.
Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 145 degrees.
Remove from the oven.
Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
Allow to cool for about 15 minutes before slicing.
NOTE: If you want to make this in the crock pot, pan sear the meat following the recipe and in the bottom of a 6 quart crock pot add in the sauerkraut, caraway seeds, onions, brown sugar and pork. Cover and cook on low for about 8-9 hours.