Go Back
+ servings

Old Fashioned Pork Roast

Comfort food at its best!
Course Dinner, Main Course
Cuisine All-American
Keyword carrots, kraut, pork roast, potatoes
Prep Time 15 minutes
Cook Time 3 hours
Servings 6
Author Lynn / Turnips 2 Tangerines


  • roaster


  • 3 pound pork roast, (pork shoulder, pork loin, pork butt)
  • 4 cloves garlic, peeled and left whole
  • 1 small onion, quartered
  • 1 16 oz can sauerkraut
  • salt and pepper, to taste
  • 2 bay leaves
  • 6 large potatoes, peeled and left whole
  • 6 carrots, peeled and cut in half
  • 1 large apple, peeled, cored and quartered
  • 2 cups apple cider, apple juice or vegetable broth


  • Preheat oven to 325º
  • 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.
  • Remove bay leaves before serving.