pork and sauerkraut roast recipe

Written BySheba G Updated On
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The Best pork and sauerkraut roast recipe

I love pork and sauerkraut roast recipe, it’s a classic dish that never fails to impress my family. I first discovered it when I was growing up in the Midwest, where it’s a staple at many family gatherings and potlucks. The combination of tender pork, tangy sauerkraut, and rich flavors is simply irresistible.

As a busy mom, I appreciate how easy it is to make and how well it feeds a crowd. My kids always ask for seconds, and my husband requests it for special occasions. I’ve made this recipe countless times over the years, and it never fails to bring people together.

The best part is that it’s incredibly versatile – you can serve it as a main course, or use the leftovers for sandwiches or tacos. Plus, the sauerkraut adds a nice burst of probiotics to our diet. It’s become a staple in our household, and I’m sure it will be in yours too once you try it out.

The key to making this dish shine is to cook the pork low and slow, so the meat stays tender and juicy while the flavors meld together. This technique also makes the dish super easy to reheat for later meals or snacks. When I’m feeling fancy, I like to add some caraway seeds or fresh herbs to give it an extra boost of flavor.

But honestly, this recipe is perfect just as is – no need to get fancy with toppings or sauces. It’s all about letting the simple ingredients do their magic.

Pork and Sauerkraut Roast

4.9 from 993 votes

A hearty and comforting dish featuring tender pork and tangy sauerkraut, slow-roasted to perfection. This dish is perfect for a cozy dinner and pairs well with potatoes or bread.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

Ingredients

1.5 kg pork shoulder
500g sauerkraut
1 large onion, sliced
2 cloves garlic, minced
1 cup apple juice
2 tbsp vegetable oil
1 tsp caraway seeds
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 325°F.
2Season the pork shoulder generously with salt and pepper.
3Use a roasting pan.
4Heat the vegetable oil in a large skillet over medium-high heat.
5Sear the pork shoulder on all sides until browned, about 5-7 minutes per side.
6Remove the pork from the skillet and place it in the roasting pan.
7In the same skillet, add the sliced onion and cook until softened, about 5 minutes.
8Add the minced garlic and cook for an additional 1 minute until fragrant.
9Stir in the caraway seeds, thyme, and rosemary.
10Pour the apple juice into the skillet and scrape up any browned bits from the bottom.
11Add the sauerkraut to the skillet and stir to combine with the onion and spice mixture.
12Spoon the sauerkraut mixture over the pork in the roasting pan.
13Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 2 hours and 15 minutes, or until the pork is tender and easily shreds with a fork.
14Check the internal temperature of the pork with a meat thermometer; it should reach 160°F.
15Remove the roasting pan from the oven and let the pork rest for 10-15 minutes before shredding it with two forks.
16Mix the shredded pork with the sauerkraut and juices in the roasting pan.
17Serve hot with your choice of sides.

🔧Equipment

Roasting pan
Oven
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 35g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 1800mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 10g🥩Protein: 45g

📝Notes

Tips: For added flavor, you can add a few slices of apple to the roasting pan. You can also use a slow cooker for this recipe, cooking on low for 8-10 hours.

This pork and sauerkraut roast recipe is truly one of my favorites, and for good reason – it’s incredibly easy to make yet still feels special enough for company.

One of my favorite things about this recipe is how well it freezes – just portion out individual servings before freezing for up to three months.

When you’re ready to reheat, simply thaw overnight in the fridge before cooking according to your preference.

❓ Frequently Asked Questions About Pork and Sauerkraut Roast

Q: What type of pork should I use for this recipe?

For this recipe, you’ll want to use a cut of pork that’s suitable for slow cooking. A boneless pork shoulder or butt works beautifully.

Q: Can I use regular cabbage instead of sauerkraut?

While you can substitute regular cabbage for sauerkraut in a pinch, keep in mind that the flavor and texture won’t be quite the same.

Q: How long does this recipe take to prepare?

This recipe comes together quickly – about 20 minutes of prep time – but then you’ll need to let it cook for several hours.

Q: Can I make this recipe in a slow cooker?

Yes! Simply brown the pork and cook the sauerkraut before transferring everything to your slow cooker.

Q: Is this recipe suitable for vegetarians?

No – this recipe features pork as its main ingredient.

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.

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