Liberally season your pork roast with sea salt and pepper, set aside
Heat a large skillet over high heat until smoking. Add coconut oil and brown your pork roast on all sides (including the edges).
Place your browned pork roast on a rack in your pressure cooker. Add water, garlic and onions. Again, season liberally with sea salt and pepper.
Cook under pressure for 35 minutes (high or standard pressure - on the GoWise models you can press the meat/stew button)
Allow your pressure cooker to naturally depressurize.
Once your pressure cooker is depressurized, add in roughly 1/2 of your sauerkraut (we reserve 1/2 of it so that when we eat we can serve some raw to get the beneficial fermented bacteria)
Cook your pork & kraut under pressure for roughly 5 minutes. (if your pork is already fork tender, 5 minutes is just long enough to flavor the meat - if your pork seems a little tough, please cook for longer - up to 15 minutes under pressure)
CAREFULLY depressurize your pressure cooker using the quick depressurization method (i.e. turning the pressure release valve to release the pressure/steam)
Add hot dogs and kielbasa, cook under pressure for another 5 minutes. (no longer, or your hot dogs will break apart, trust me)
CAREFULLY depressurize your pressure cooker using the quick depressurization method (i.e. turning the pressure release valve to release the pressure/steam)
Allow to rest/cool slightly while you finish your mashed potatoes. Serve with both cooked and the reserved raw sauerkraut. Enjoy & Happy New Year!