Pork Roast with Sauerkraut

Instructions

• 1. Preheat oven to 400
• 2. Pat roast dry and sprinkle all over with 1 t of the paprika, 1/2 t garlic, 1/2 t onion and salt and pepper.
• 3. Heat 1 1/2 T olive oil in a dutch oven over medium high heat.
• 4. Add pork and brown on all sides for about 6 minutes. Transfer it to a plate.
• 5. Add the remaining olive oil to the pot. Add sliced onion and cook until wilted and golden, 5 minutes.
• 6. Add apples and sauerkraut and cook until sauerkraut begins to brown on the edges, about 4 minutes.
• 7. Season with the remaining 1 t paprika, 1/2 t garlic and 1/2 t onion and pepper.
• 8. Add the thyme, garlic and bay leaves. Increase heat to high and add cider.
• 9. Bring to a boil and cook until reduced by 1/2, about 2 minutes.
• 10. Add brown sugar and chicken broth and return to a simmer. Put the pork bone side down on top of the sauerkraut and cover the pot.
• 11. Transfer to the oven and bake until the pork is 145 degrees, about 45 minutes.
• 12. Remove the pork to a cutting board and let rest 10 minutes.
• 13. Bring the sauerkraut and cooking juices to a boil over medium-high heat. Whisk in the butter and boil until the juice is thickened, about 2 minutes.
• 14. Discard bay leaves. Carve pork and serve.