Estonian Roast Pork with Sauerkraut

Ingredients

• 2 kg (4.4 lbs) pork shoulder 2 kg (4.4 lbs) pork shoulder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons caraway seeds 2 teaspoons caraway seeds
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 teaspoons salt 2 teaspoons salt
• 1 kg (2.2 lbs) sauerkraut 1 kg (2.2 lbs) sauerkraut
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, caraway seeds, black pepper, and salt to create a spice rub.
3. 3.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Sear the pork shoulder on all sides until browned.
6. 6.
   Remove the pork from the pot and set it aside.
7. 7.
   Drain the sauerkraut and rinse it under cold water to remove excess brine.
8. 8.
   Place the sauerkraut in the pot and spread it evenly.
9. 9.
   Return the seared pork shoulder to the pot, nestling it into the sauerkraut.
10. 10.
    Cover the pot with a lid and transfer it to the preheated oven.
11. 11.
    Roast the pork for approximately 3-4 hours, or until it reaches an internal temperature of 70°C (160°F) and is tender.
12. 12.
    Remove the pot from the oven and let the pork rest for 10-15 minutes before slicing.
13. 13.
    Serve the sliced roast pork alongside the sauerkraut, and enjoy!

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Sauerkraut — Rinse the sauerkraut to remove excess brine and adjust the level of sourness according to personal preference.

Tips & Tricks

• For added flavor, marinate the pork shoulder in the spice rub overnight before cooking.
• If you prefer a crispier crust on the pork, increase the oven temperature to 200°C (400°F) for the last 15 minutes of cooking.
• Serve the roast pork with traditional Estonian sides such as boiled potatoes or rye bread.

Serving advice

Serve the sliced roast pork and sauerkraut on a platter, garnished with fresh herbs such as parsley or dill. Accompany the dish with a dollop of mustard or lingonberry jam for an extra burst of flavor.

Presentation advice

Arrange the slices of roast pork on a bed of sauerkraut, allowing the vibrant colors of the dish to shine through. Garnish with a sprig of fresh herbs for an elegant touch.