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Pork Arm roast

Source of Recipe

Linda Leone 1994


List of Ingredients

4 pound arm roast with bone
1 can sauerkraut, drained
1 pimiento, sliced thin
2 cloves garlic, chopped
4 slices of banana pepper
3 tblsp sugar
salt
1/2 C apple juice
3/4C grated carrot
2 artichoke hearts, quartered
1 onion, sliced
1/4 C vinegar
1/2 C chopped parsley
1 bay leaf
1 whole allspice
1 tblsp chopped cilantro
1 bunch whole radishes


Recipe

Remove skin and fat in one piece and reserve. Place a good layer of mixed sauerkraut, pimiento, garlic, banana pepper, sugar, salt, and carrot on roast. Pour apple juce over. Cut small 1/2 inch slits in the reserved skin in a few places and place on the sauerkraut with the fat side up. Bake at 350 degrees, basting occasionally, 3 hours. Add remaining ingredients and cook 1 hour. Remove the meat to a large platter. Remove skin and discard. Slide the sauerkraut mixture onto a plate. Add the vegetables left in the pan to the plate and keep hot. Reduce the pan juices to half and if not very sweet and sour, add 1 tablespoon vinegar and 1 tsp sugar. Slice the meat thinly and serve with the pan drippings ladled over, accompanied with some sauerkraut and vegetables. Serve with hot mustard. Good with a Pennsylvania Dutch style noodle dish, squash and applesauce or a baked apple.
There will be a lot of pan drippings from this roast. save it and freeze to use later to baste rabbit on the barbeque or in the smoker.