Pork Roast with Apples, Beer, and Sauerkraut
Pork roast with beer and apples. Yummmmmmmmmmmmmmmmmmmmmmm!
pork loin roast
1
(3 pound)
sauerkraut, drained
1
(20 ounce) can
apples, cored and quartered
2
large
onions, quartered
2
large
brown sugar
⅓
cup
beer, or as needed
1
(12 fluid ounce) can or bottle
 Preheat the oven to 250 degrees F (120 degrees C).
  Place pork roast into a large baking dish and scatter sauerkraut around roast. Arrange apple and onion quarters around roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover the dish with aluminum foil and seal the foil to the edges of the dish.
  Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If it seems dry, pour in 1 more can beer.
  To serve, gently toss sauerkraut with apple and onion quarters and serve with sliced roast.
