Yahoo Answers is shutting down on May 4th, 2021 (Eastern Time) and beginning April 20th, 2021 (Eastern Time) the Yahoo Answers website will be in read-only mode. There will be no changes to other Yahoo properties or services, or your Yahoo account. You can find more information about the Yahoo Answers shutdown and how to download your data on this help page.

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

7 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    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

    good luck

    Source(s): experienced caterer and cook
  • Anonymous
    5 years ago

    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.

  • 1 decade ago

    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.

  • Emmy
    Lv 6
    1 decade ago

    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.

  • How do you think about the answers? You can sign in to vote the answer.
  • 1 decade ago

    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!

  • 1 decade ago

    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

  • 1 decade ago

    I go along with everything who answered 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...............

Still have questions? Get your answers by asking now.