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