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Heat a large frying pan on the stove until you can feel a strong heat rising. Put the pork roast in the skillet, rind down, and press into the hot pan. Turn the roast and brown the other sides.
Transfer the pork to a roasting pan, rind side up, and sprinkle it with sea salt. Roast for 30 minutes, then reduce the heat to 350 F. Roast for another 30 minutes. Do not baste.
Meanwhile, rinse the sauerkraut and then drain it well.
Heat a large saucepan and then add the bacon. Once it starts sweating, add the bacon and cook until the onion is tender. Mix in the sauerkraut and 2 cups of the stock with some pepper. Bring to a boil, reduce the heat, and then simmer for 20 minutes.
In another pot, boil the remaining stock until reduced by half. Remove from the pot and reserve.
Pour the cream into that pot and bring to a boil, mixing in the reserved stock and the mustard. Season to taste with salt and cracked pepper. Keep warm.
When the pork nears the end of its cooking time, pierce the thickest section to check if the juices run clear. Cook until this happens. The pork should feel just firm, but not rock solid.
Remove from the oven and let rest 5 minutes.
Serve the pork on a bed of the sauerkraut, with the sauce spooned over it.