Pork Roast To Die For - cooking recipe

Ingredients

5 -6 lbs boneless pork roast
2 tablespoons vegetable oil
kosher salt, to season
pepper, to season
1 tablespoon dried thyme
3 bay leaves (fresh or dried)
1 large yellow onion, large dice
1 quart sauerkraut
1/3 cup apple cider vinegar
2 teaspoons peppercorns
1 tablespoon kosher salt
1 tablespoon juniper berries
1 quart low sodium chicken broth

Preparation

In a large skillet, preheat vegetable oil over medium-high heat until nearly smoking. Meanwhile, season all sides of pork roast with salt and pepper and half of the dried thyme.
When oil is hot enough, starting fat-side down, saute all sides of pork for three to four minutes, until golden brown.
Transfer pork to large crockpot, add remaining ingredients and cover.
Cook on high six hours, or low heat eight to ten. My crock pot has a setting where it automatically cooks on high for the first two hours, then switches to the low setting. I just leave it on this all day until I'm ready to eat in the evening, and it's always perfect. (I'm sure you could also bake it on low heat or simmer on the stove-top in a covered dutch oven; adjust cooking times accordingly.).
(There will be an ample amount of fat throughout meat--this is more of a pulled pork style, rather than carved. Well worth the extra time to pick it apart. You can eat the sauerkraut and onion if you like, but I usually just throw it out--it'll be pretty lifeless by the time the cooking process is over. Works well to cook it a day ahead, then reheat the prepared meat in its strained juices.).
Lovely served with applesauce or sauteed apples and roasted vegetables.