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Braised Pork Roast with Sauerkraut

serves 4-6



  • 1 tbsp salt

  • 6 cloves garlic

  • 1 1/2 Tbsp fenugreek

  • 1 Tbsp coriander seeds

  • 2 tsp thyme

  • 2 tsp cumin powder

  • 2 tsp turmeric

  • 2 tsp smoked paprika

  • 1 tbsp caraway seeds

  • 1/2 c. olive oil

  • 4-5 lb pork roast

  • 1 cup rice wine vinegar

  • 1-1 1/2 cups sauerkraut


1.  Combine the salt, garlic cloves, fenugreek, coriander, thyme, cumin, turmeric, paprika, caraway, and 1/4 cup of olive oil in the jar of a blender and purée until smooth. Pour the purée over the roast. Cover and refrigerate for 4 hours, or 1 hour minimum.

2.  Heat the remaining 1/4 cup of oil in a large Dutch oven over high heat. Add the roast and brown on all sides. Reduce heat to low. Pour 2 quarts water and the rice-wine vinegar into the pan; cover and simmer for 4 hours. Add the sauerkraut during the last 30 minutes of cooking.

3.  Remove from heat and let cool in the liquid for up to 1 hour.

4.  Slice and serve with the sauerkraut and potatoes.

Braised Pork Roast: About
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