Pennsylvania Style Pot Roast |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 12 |
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Ingredients:
2 can(s) 24 oz. sauerkraut, undrained |
1/4 teaspoon(s) black pepper |
5 pound(s) bonless rolled pork loin |
1 teaspoon(s) celery seed, crushed |
1 teaspoon(s) garlic powder |
8 ounce(s) kielbasa, cut into 1/2 pieces |
32 ounce(s) low sugar apple juice |
1 teaspoon(s) onion powder |
1 teaspoon(s) splenda |
1 teaspoon(s) workcestershire sauce |
Directions:
1. marinate pork roast overnight in low sugar apple cider or apple juice. The next day discard all but 1 cup of the marinade.
2. preheat oven to 350.
3. In a small bowl, combine the first five ingredients; rub over roast. Place roast, fat side up, in a dutch oven. combine sauerkraut, sugar, and reserved marinade with kielbasa and pour over and around roast.
4. cover and bake at 350 for 2 1/4 to 3 1/4 hours or until a meat thermometer reads 160. Let stand for 15 minutes before slicing.
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