Step 1: Preheat your oven to 300°F (150°C). Pat the pork roast dry with paper towels. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Season the entire roast generously with salt, pepper, smoked paprika, and garlic powder.
Step 2: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the pork roast on all sides until deeply golden brown, about 3-4 minutes per side. Remove the pork from the pot and set aside.
Step 3: Add the sliced onion and apples to the same pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until softened. Stir in the drained sauerkraut, chicken broth (or apple cider), bay leaves, brown sugar (if using), caraway seeds (if using), and Dijon mustard. Bring to a gentle simmer.
Step 4: Create a bed of the sauerkraut mixture in the pot. Place the seared pork roast on top of the sauerkraut. Ensure the liquid comes about halfway up the sides of the pork. Cover the Dutch oven tightly with its lid.
Step 5: Transfer the Dutch oven to the preheated oven and roast for 3 to 3.5 hours, or until the pork is fork-tender and pulls apart easily. The internal temperature should reach at least 190-205°F (88-96°C) for optimal tenderness.
Step 6: Carefully remove the Dutch oven from the oven. Transfer the pork roast to a cutting board, tent it loosely with foil, and let it rest for at least 15-20 minutes. This allows the juices to redistribute, ensuring a more tender and moist result.
Step 7: While the pork rests, remove the bay leaves from the sauerkraut. Taste and adjust seasoning if needed. Shred or slice the rested pork against the grain. Serve the tender pork roast generously over the flavorful sauerkraut, with pan juices drizzled over. Enjoy your Best Ever Pork Roast and Sauerkraut!