pork roast and sauerkraut recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pork roast and sauerkraut recipe

I have been making this pork roast and sauerkraut recipe for years, and it is a staple in our home, especially during the cooler months. My family absolutely loves the tender, juicy pork paired with the tangy, savory sauerkraut. It is one of those meals that fills the house with an amazing aroma and brings everyone to the table with big appetites. This dish is perfect for a Sunday dinner or a holiday gathering because it is simple to prepare but feels special.

What I appreciate most about this recipe is how forgiving it is. You can throw it together with minimal prep, pop it in the oven, and let it do its thing while you get on with your day. The pork roast comes out incredibly moist, and the sauerkraut absorbs all those delicious juices, making it the perfect side. Plus, sauerkraut is packed with probiotics and fiber, which is great for digestion, so I feel good about serving this to my kids. It is a hearty, wholesome meal that never disappoints.

Classic Pork Roast and Sauerkraut

4.8 from 1356 votes

A tender and juicy pork roast slow-cooked with tangy sauerkraut, apples, and caraway seeds. This one-pot meal is perfect for a comforting family dinner and fills your kitchen with an irresistible aroma.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork Roast

4-5 pound bone-in pork shoulder or pork butt roast
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, sliced

For the Sauerkraut

2 pounds sauerkraut, drained and rinsed
1 large apple, peeled and grated
1 teaspoon caraway seeds
1/2 cup chicken broth or apple juice
1 bay leaf

👨‍🍳Directions

1Preheat your oven to 325°F.
2Pat the pork roast dry with paper towels. Season generously on all sides with salt and pepper.
3Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
4Add the sliced onion to the pot and cook for 2-3 minutes until softened, scraping up any browned bits from the bottom.
5In a bowl, combine the drained sauerkraut, grated apple, and caraway seeds. Spread half of this mixture in the bottom of the Dutch oven.
6Place the seared pork roast on top of the sauerkraut, then cover with the remaining sauerkraut mixture. Add the bay leaf and pour the chicken broth or apple juice around the edges.
7Cover the pot tightly with its lid (or use foil if needed). Transfer to the preheated oven and roast for 2 hours.
8After 2 hours, remove the lid and continue roasting for another 30 minutes to allow the top to brown slightly. The internal temperature of the pork should reach 190-200°F for shredding.
9Remove from oven, discard the bay leaf, and let the roast rest for 15 minutes. Shred the pork with two forks and mix it with the sauerkraut before serving.

🔧Equipment

Large Dutch oven or heavy roasting pan with lid
Chef’s knife
Cutting board
Measuring spoons
Measuring cups
Foil (if lid is not tight-fitting)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 1200mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a leaner option, use a pork loin roast, but reduce cooking time to about 1 hour covered and 15 minutes uncovered. The sauerkraut can be made a day ahead and reheated with the shredded pork.

Watch Video Of How Classic Pork Roast and Sauerkraut Works

This pork roast and sauerkraut recipe is a true family favorite that always gets rave reviews. It is simple to put together, fills your home with an amazing smell, and yields the most tender, flavorful meat. Whether for a holiday meal or a cozy weeknight dinner, this dish is a surefire way to bring everyone together.

❓ Frequently Asked Questions About Pork Roast and Sauerkraut

1. Do I need to rinse the sauerkraut before using it?

Yes, it is a good idea to rinse sauerkraut in a colander under cold water. This removes some of the excess salt and brine, giving you a milder flavor. If you prefer a tangier taste, you can skip the rinsing.

2. Can I use a different cut of pork for this recipe?

Absolutely. A bone-in pork shoulder or pork butt works best because it has enough fat to stay moist during the long cooking time. You can also use a pork loin roast, but it will be leaner and may dry out if cooked too long. Just adjust the cooking time accordingly.

3. How do I know when the pork roast is done?

The pork should be fork-tender and easily pull apart. Use a meat thermometer to check the internal temperature. For shredding, an internal temperature of 190-200°F is ideal. If you prefer slicing, aim for 145°F with a rest time.

4. Can I make this recipe in a slow cooker?

Yes, this recipe works great in a slow cooker. After searing the pork and sautéing the onions, transfer everything to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours until the pork is tender.

5. What should I serve with pork roast and sauerkraut?

This dish is hearty on its own, but it pairs well with mashed potatoes, crusty bread, or egg noodles. A side of steamed green beans or a simple green salad also balances the richness of the pork.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts