I made this. Everything was perfect except the amount of vinegar used. I used 6lbs of kraut rinsed and the vinegar was still too intense. I would use maybe 1/2cup or 1/4 to 2lbs kraut. I've never used vinegar in my kraut b4 but I'm a sucker for vinegar. Still an amazing dish. I did 2 hrs covered and 20min at 500'f. Came out perfect. I had a 9lb porkbutt with skin on. Thankyou Mr telepan for this recipe
Bill, I made this recipe early last week and let me just say, I will DEFINATELY be making it again (and probably soon). For this time around, I made it "exactly" according to your video...with the exception of a bit smaller roast and we actually froze the roast as well as the sauerkraut right after cooking it. This morning, we took it all out of the freezer and thawed it and later this afternoon/early evening, while camping in our RV in the middle of "Nowhere Tennessee" (literally) we microwaved it back to life. My wife and I both agreed on two things: #1, it was the absolute BEST roast with sauerkraut we had EVER had (LOVE that fresh oregano!) and #2, we'll DEFINATELY be making it again!! Thanks for sharing...this is a KEEPER!!!
I know your restaurant closed and sad to hear another small family restaurant closed, but I am using your recipe for the pork every year for a Historical Society fundraiser..... Thanks
Well Bob my mom was from Germany and she did it the same EXCEPT ! she seared the roast & set it on top of the Kraut plus added chicken stock & potatoes -- All of it cooks together == FOOD FOR THOUGHT
I made this. Everything was perfect except the amount of vinegar used. I used 6lbs of kraut rinsed and the vinegar was still too intense. I would use maybe 1/2cup or 1/4 to 2lbs kraut. I've never used vinegar in my kraut b4 but I'm a sucker for vinegar. Still an amazing dish. I did 2 hrs covered and 20min at 500'f. Came out perfect. I had a 9lb porkbutt with skin on. Thankyou Mr telepan for this recipe
And I used the correct vinegars. Per ratios. The roast recipe it self is unchanged and perfect as it is!
Bill, I made this recipe early last week and let me just say, I will DEFINATELY be making it again (and probably soon). For this time around, I made it "exactly" according to your video...with the exception of a bit smaller roast and we actually froze the roast as well as the sauerkraut right after cooking it. This morning, we took it all out of the freezer and thawed it and later this afternoon/early evening, while camping in our RV in the middle of "Nowhere Tennessee" (literally) we microwaved it back to life. My wife and I both agreed on two things: #1, it was the absolute BEST roast with sauerkraut we had EVER had (LOVE that fresh oregano!) and #2, we'll DEFINATELY be making it again!! Thanks for sharing...this is a KEEPER!!!
Sounds delicious. Is it apple cider or apple cider vinegar? Also, what amount of vinegar did you use.
I can't wait. Now I just gotta find good kielbasa near me. Not that eckridge stuff
This guy sounds like Steve Buscemi.
How in the heck are you grabbing that out of the oven with your bare hands!!??
I know your restaurant closed and sad to hear another small family restaurant closed, but I am using your recipe for the pork every year for a Historical Society fundraiser..... Thanks
I know this is a five year old video, but, Bill, you da man!
Delicious, delicious and delicious!
This looks amazing. Yum
Copying your recipe for the 2nd year in a row. Making Pork and Sauerkraut for 80. Thanks!
What a nice change from the one pot version...keeping the pork crusty and roasted! Now I'm looking for buttery mashed potatoes....YUM! THX!
Dude, you're going to cut your thumb off! Knife skills, homie! Good recipe though.
Making this again for the 2nd year straight. You'll never go back to another recipe
I really admire the family aspect of this recipe
Omg! Going to the store right now, going to make this tomorrow night. 😃 Thanx!
Well Bob my mom was from Germany and
she did it the same EXCEPT ! she seared the roast & set it on top of the Kraut plus added chicken stock & potatoes -- All of it cooks together == FOOD FOR THOUGHT
Yum yum
why ruin a delicious pork roast with kielbasa ???
We make this every year. It’s crazy good
It's boring AF. No real spices.
@@redrobotmonkey incorrect
@@BonesSaw1979SOrry didn't me to be a jerk. I just tcan't think of meat without Umami. No knock on you. White people don't like spices.
@@redrobotmonkey foh 🤡. Test me 🇮🇹
@@BonesSaw1979 You're saying Italian people don't have good spices? Have you been to Korean BBQ? The meat is delicious. What does FOH mean?
No
looks amazing! love the flavor combinations.
You guys that think pork has to be slopped in sugary syrup to be good really need to try this. The Germans knew what they were doing.