how long do i cook a 11# pork roast w- sauerkraut?

Answer 1

I brown the pork roast first, either in oil on top of stove or on the
grill, season it too.

Then oven, 350 covered. . . watch for enough liquid for the
kraut or it will burn. Also put it on a high oven rack, in the upper
1/2 not near the bottom if electric.

Check it after about 2 ot 3 hours you will smell it and also turn it around , and I always take it out when the internal temp. is
140. . as it sets, it will rise.

This is a fool proof method.

It works.

If in doubt check out food network.com

good luck

Answer 2

Hiya Maltese Mamma! How about trying this: Slice enough onion to cover the bottom of your roasting unit. Place the pork roast on top of the onions and add 1 cup of water. Pour a full bottle of store bought Italian Dressing over the roast, sprinkle a little dill weed, chili powder, and garlic powder on the roast. Cover the roaster and cook @ 275ºF [or if applies 135ºC] for about 4 hours, [or 260 minutes if applies, lol]. Doing this old school method, low and slow is bold, you'll have a falling off the bone tender pork roast that has an awesome flavor that may be further seasoned with BBQ sauce. You may also place sliced carrots, parsnips and celery around the roast and when it's done, you'll have roasted vegetables that also tastes awesome. I hope this help you, good luck.

Answer 3

roast the pork at 350 degress, 20 minutes a pound.
season heavily with montreal chicken spice
put the sauerkraut on the stove,
add one peeled, cored and diced bartlett pear
one peeled, cored and diced apple
and caraway seed.
simmer until the fruit is disolved.
serve with the sliced pork, on the side.

Answer 4

On a grill? In the Oven? In a slow-cooker? On the stove top? The time will vary depending on your method.

In any case, it's until the internal temperature reaches 160 fahrenheit, the safe temperature for pork.

Answer 5

If by the number sign, you mean an eleven-pound roast, it will take AT LEAST 5 hours in a slow oven. that's a big honking roast!

Answer 6

the closest I can figure is about 3 hrs. meat temp should be 150 degrees when you take it out of oven. Tent with foil for about 20 mins before slicing.

Good luck and Happy New Year

Answer 7

I go along with everything who answered third....you want the internal temperature to be around 160, but remove it around 140-145 and let it rest 10 to 12 minutes. also for some extra flavor add a couple of peeled and quartered granny smith apples to your recipe, the apples will literally cook away but they add a great flavor. also caraway seeds...............