A succulent boneless pork roast with lots of delicious sweet and sour gravy. Easy to prepare and perfect for family gatherings and holiday dinners.
- 6 pound boneless pork shoulder
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 3 medium onions, peeled halved and thickly sliced
- 3 Granny Smith apples, peeled, cored and cut into wedges
- 24 ounces of sauerkraut, drained
- 4 tablespoons apple cider syrup (or pomegranate molasses)
Preheat oven to 400ºF/200ºC and arrange oven rack in the center position
- Season pork generously with salt and pepper. Tie it up with kitchen twine if there are loose pieces that need to be held in. Heat oil in a large heavy bottomed pot or Dutch oven over medium high and brown the pork for about 5 minutes per side until most of it has a nice brown crust. Transfer pork to a plate.
- Pour all the rendered fat into a heatproof cup and then add 2 tablespoons back to the pot. Add the onions and cook over medium heat, stirring occasionally, until tender and starting to brown,10-12 minutes.
- Add the sauerkraut to the pot along with half of the apple slices. Drizzle with 2 tablespoons cider syrup and season with a little salt and pepper. Place the pork on top and scatter ramaining apple slices around the pork. Drizzle the remaining 2 tablespoons of cider syrup over the pork, cover the pot and cook in the hot oven for 30 minutes.
- Turn the oven temp down to 325ºF and cook, covered, for 2 hours longer.
- To serve, transfer the pork to a cutting board and slice it. Arrange the pork slices on a platter and top with onions-apple gravy or serve the gravy on the side.
- Prep Time: 20 minutes
- Cook Time: 2 hours, 50 minutes
- Category: Dinner
- Method: Roast
- Cuisine: German, Polish
Keywords: shoulder of boneless pork roasted with apples onions and sauerkraut