Pork Roast:
Prep: 15 min.
Bake at 400F: 1 hr. 15 min. – 1 hr. 45 min.
Total: 1 hr. 30 min. – 2 hrs.

2 1/2 lb. pork roast (Ideally boneless ribs)
salt
1 garlic head
1 small onion
1/4 tsp caraway seeds
2-3 cups of water (or more as needed)

0. Preheat oven to 400F
1. Slice, don't mash the garlic. This is a LOT of garlic.
2. Cut the onion into medium dice.
3. Cut meat into dumpling sized pieces. (2-3")
4. Arrange meat in one layer in galss baking dish.
5. Season with salt, caraway seeds, garlic, and onion.
6. Pour water into baking dish, and bake for 400F on middle rack for 30 minutes.
7. After 30 minutes, flip all the meat over, replace in oven for 30 more minutes.
8. After 30 additional minutes, flip all the meat over again, and bake for 15 more minutes until soft.
9. If necessary, flip and cook another 15 minutes. (Add more water if needed.)

Sauerkraut:
Prep: 5 min.
Cook: 55 min.
Total: 1 hr.

1 Qt. (32 fl.oz) sauerkraut
5 cups water
1 1/2 tsp salt
1/3 cup granulated sugar
1/4 tsp caraway seeds
1 medium size onion
1/2 cup oil
1/2 cup all purpose flour

1. Strain water out of saurkraut in a collander or strainer. Put into a medium sized pot.
2. Add water, salt, sugar, caraway seeds.
3. Cook, stirring, on high until sugar has dissolved, then lower heat to medium and simmer, covered for 30 minutes.
4. While saurkraut is cooking, cut onion to relatively fine dice.
5. Sautee onion in 1/2 cup of oil on high, stirring occasionally. (Approx 15 minutes)
6. As the onions get darker, stir them more.
7. Once the onions are browned, add flour to thicken sauce, stir until thick.
8. Stir the roux into the sauerkraut with heat on low. Cook for 5 minutes, stirring constantly, until thickened.
9. Cover to keep warm until ready to serve.