Low-Carb Keto Pork Roast With Sauerkraut Recipe

Di Bauer April 15, 2015 Main Dish Recipes, Pork Main Dish Recipes, Recipes Leave a comment 1,411 Views

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Written by Di Bauer October 26, 2002, Updated by Andrew DiMino April 15, 2015

Pork Roast With Sauerkraut Low-Carb Gluten-Free Recipe

Low-Carb, Gluten-Free, Paleo, Primal, Dairy-Free, Nut-Free

Pork Roast With Sauerkraut Low-Carb Gluten-Free Recipe

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Nothing says autumn like a nice pork roast with sauerkraut. This main dish is super low in carbs, Gluten-Free, high in probiotics, absolutely delicious, and looks like you spent all day slaving in a hot kitchen; which you absolutely will not! Whether it’s a quiet family dinner or entertaining guests, this pork roast is the way to go. Your family will be overjoyed and your guests wowed. This recipe is simplicity itself.

Author: Di Bauer
Prep Time: 5 mins
Cook Time: 80 mins
Total Time: 1 hour 25 mins
Yield: 6 1x
Category: Low-Carb, Gluten-Free, Paleo, Primal, Dairy-Free, Nut-Free

Ingredients

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4 pound boneless pork roast, thawed
16 ounce bag fresh sauerkraut, undrained
1 large roasting bag (optional)

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Instructions

Preheat the oven to 350° F.
Open the roasting bag and cut several slits in the top to let the steam escape. Place the bag on the bottom of a broiler pan (not the rack), or in a large baking dish or casserole (see note).
Rinse the pork roast and pat it dry. Place the roast in the roasting bag.
Pour the sauerkraut and it’s liquid over the roast. Close the roasting bag with the twist tie that comes with it.
Place the pork in the oven and roast for 20 minutes per pound, approximately 80 minutes. After the first hour check the roast for doneness with an instant meat thermometer. When the pork registers 160° F on the instant meat thermometer, it’s done.
Take the roast out of the oven and cut the top of the bag open. Let the roast rest for 5-10 minutes before slicing.

Notes

If you don’t have a roasting bag, follow the recipe directions, but place the roast and sauerkraut in a casserole with a lid. Cover it while cooking.

Sliced thinly, it makes terrific “sandwiches” layered with crisp lettuce, sliced onions, tomatoes, and mayonnaise. For an extra kick, sprinkle the pork with some garlic salt.