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Slow-Roasted Pork with Sauerkraut, Apples and Dried Fruits
Rich, succulent roasted pork with a savory-sweet mix of sauerkraut and fruits. What’s not to love? We adapted Olia Hercules’ recipe from her book “Summer Kitchens,” making the recipe a one-pan endeavor. That pan needs to be a large roasting pan to accommodate the roast, and you’ll also need a sturdy V-style roasting rack—the type with handles—plus extra-wide foil. When shopping for the roast, seek out a bone-in pork butt (sometimes called Boston butt), which is cut from the upper shoulder of the animal. 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; shelf-stable jarred sauerkraut has a soft, mushy texture in comparison. Bubbies is a widely available brand that works well in this recipe. To coarsely grind the caraway and fennel seeds, use an electric spice grinder or a mortar and pestle.
8 to 10
Servings
Tip
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.
6 hours
30 minutes active
Ingredients
-
7 to 8
pound bone-in pork butt roast (see headnote)
-
7
tablespoons dijon mustard, divided
Directions
-
01Heat 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.
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October 17, 2023
Portioning the pork
Hi! I was wondering why the pork in the video is portioned before cooking vs it being a whole roast. Does this affect the skin getting crispier, or the cooking times?
July 27, 2022
very good dish
Let me preface this by saying I created some of my own issues. I used as 5 pound plus boneless butt, I had to substitute mango for the apricots and I bought shelf bottled kraut rather than the refrigerated. That said, I've been cooking long enough to compensate. My pork reached 195 degrees in the first 3 hours, so I tented it reduced the kraut in the oven for an hour, then on the stovetop for a bit. The fat cap was still soft after 3 hours of steaming, so I bumped the oven temp to 450 and roasted for about another 15 minutes. I think the pork ended up where it needed to be and the sauce was essentially what we were looking for. That said, it was a tasty and unusual flavor combination, a sweet pork butt dish. Something I would make again, but not at the top of my many Milk Street favorites
February 28, 2023
Takes me back to the old country!
This was delicious, the scents and taste took me back to the old country, most east European cuisines have a similar dish. I made my own sauerkraut from a Nourished Kitchen recipe, which made just the right amount. Homemade is the way to go, if you have the time. I also used a four pound roast, but didn't reduce the fruit and sauerkraut and it was perfect. Yes, the 450° is daunting, but it works!
November 23, 2022
Lovely Fall Meal
Absolutely loved it! Turned out very well. Next time I will need to make sure the foil isn't touching the top of the meat. I also found I didn't need to add more water even after the full amount of time in the oven. I really went over board sealing the meat in there. That was a mistake. But I still made it work and the flavors were spot on. If I do a smaller roast next time, I'll start checking it on the lower end of the time and then finish it at 350 until it gets to 190.
Hi Jonathan -
The temperature is correct here. This recipe uses the roasting technique we learned when developing our Cuban pork recipe. You can find an explanation of the technique here - https://www.177milkstreet.com/2017/03/quit-stalling-and-other-tips-for-better-roast-pork.
Best,
The Milk Street Team
There are only two of us, so I cut the recipe in half (about a 4 lb pork roast). I’m not sure what to about the cooking time, though. I assume the pork needs less time in total, but the same amount of time when the prunes, etc. are cooking. Is that correct?
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Is the temp correct for this recipe? It seeems awfully.high for a slow roasted pork.