In large roasting pan or Dutch oven place pork roast. Cut four slits into top of roast. Place one garlic clove and one quartered onion into each slit, push down. Cover roast with sauerkraut. Sprinkle with salt and pepper. Add bay leaves, potatoes,carrots and apple to pan. Add cider, juice or vegetable broth. Cover pan tightly with foil.
Bake for 2 hours. Remove from oven, remove foil. Add corn on the cob, cover pan with foil. Bake an additional hour to hour and a half.