Pork Butt Roast with Caraway – Sauerkraut with Apples and Brown Sugar

Pork Butt Roast with Caraway


Preparing a simple pork roast for a week-end lunch gives me time for other activities. Accompanying the roast could be sauerkraut with apples and brown sugar or baked pumpkin with onions and sage. Sometimes I put a layer of potatoes, cut into quarters, under the roast. Once all is prepared I just slide everything into the oven to bake, set my timer and go off to do another project.


Pork Butt Roast with Caraway

 2 pounds (1 Kg) fresh Pork butt

Roast Pork with baked pumpkin and green beans

¼ teaspoon ground black pepper

1 tablespoon ground caraway seeds

1 teaspoon dried garlic powder

1 teaspoon salt


Sprinkle the meat with salt, pepper, caraway seeds and garlic. Put the roast in a shallow baking pan. Bake in preheated slow oven (325F – 165C) for 1 to 1 ½ hours. Brush occasionally with drippings. Makes 4 to 6 servings.


Sauerkraut with Apples and Brown Sugar

 2 pounds (1 kg) sauerkraut

1 tablespoon whole caraway seeds

½ cup firmly packed brown sugar

2 cups diced unpeeled tart apples


Rinse sauerkraut under running cold water and drain thoroughly. Place sauerkraut in a covered baking dish. Add apples, caraway seeds and brown sugar. Cover and bake for 1 hour at (325F – 165C). Makes 4 to 6 servings.

Baked Pumpkin with Onions and Sage


Pork Rib Roast with Garlic and Lavender