sauerkraut and pork roast recipe

Written ByJenny Smyth Posted on
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The Best sauerkraut and pork roast recipe

I’m so excited to share this traditional sauerkraut and pork roast recipe with you all. I’ve been making this dish for years, and it’s always a crowd-pleaser.

The combination of tender pork and tangy sauerkraut is just perfect. I love that this recipe is easy to make and can be adapted to suit any occasion.

Whether it’s a special dinner or a weeknight meal, this recipe never fails to impress. I’ve even made it for my kids’ birthday parties, and they love helping me in the kitchen with the preparation.

The best part about this recipe is that it’s incredibly healthy, packed with fiber and vitamins from the sauerkraut and lean protein from the pork. Plus, it’s incredibly easy to make ahead of time, which makes it perfect for busy families like mine.

I’ve even served it at potlucks and gatherings, and everyone always raves about the flavors. Sauerkraut is a staple in many Eastern European cultures, but it’s gained popularity worldwide for its unique taste and numerous health benefits.

By cooking down the cabbage into a tangy fermented condiment, we’re unlocking all sorts of nutrients that are just waiting to be enjoyed.

Sauerkraut and Pork Roast

Sauerkraut and Pork Roast

4.6 from 1439 votes

A hearty and tangy pork roast slow-cooked with sauerkraut, apples, and caraway seeds. The pork becomes tender and flavorful, while the sauerkraut absorbs the savory juices.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pork Roast

3 lbs boneless pork shoulder or butt
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil

For the Sauerkraut Mixture

1 large onion, thinly sliced
2 apples, peeled, cored, and sliced
2 lbs sauerkraut, drained and rinsed
1 cup chicken broth or dry white wine
1 tablespoon caraway seeds
2 bay leaves
1 tablespoon brown sugar (optional)

👨‍🍳Directions

1Preheat your oven to 325°F.
2Pat the pork roast dry with paper towels, then season it generously on all sides with salt and pepper.
3Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
4Sear the pork roast for 4 to 5 minutes per side, until a deep golden brown crust forms, then transfer the roast to a plate.
5Reduce the heat to medium and add the sliced onion to the pot.
6Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
7Stir in the apple slices and cook for 2 more minutes.
8Add the drained sauerkraut, chicken broth, caraway seeds, bay leaves, and brown sugar if using, and stir to combine.
9Nestle the seared pork roast into the sauerkraut mixture, turning it to coat.
10Bring the liquid to a gentle simmer on the stovetop, then cover the pot with its lid.
11Transfer the covered pot to the preheated oven and braise for 2 to 2.
5 hours, until the pork is fork-tender and reaches an internal temperature of 190°F.
12Remove the pot from the oven and let it rest for 10 minutes before slicing.
13Discard the bay leaves and slice the pork against the grain into thick pieces.
14Serve the pork over a bed of the sauerkraut mixture, spooning some of the cooking juices on top.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For a milder flavor, rinse the sauerkraut thoroughly before using. You can substitute pork loin for a leaner roast, but reduce cooking time to 1.5 hours and check for tenderness. Serve with mashed potatoes or crusty bread to soak up the juices.

Watch Video Of How Sauerkraut and Pork Roast Works

This traditional sauerkraut and pork roast recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want to treat yourself to a comforting meal.

The best part?

It’s incredibly easy to make ahead of time, so you can focus on enjoying quality time with your loved ones instead of slaving away in the kitchen all day long.

❓ Frequently Asked Questions About Sauerkraut and Pork Roast

Q1: What is the difference between sauerkraut and kimchi?

Sauerkraut is a fermented cabbage dish that originated in Germany, while kimchi is a Korean side dish made from fermented vegetables, usually cabbage or radish. While both dishes have similar textures and flavors, they have distinct differences in terms of ingredients and preparation methods.

Q2: Can I use store-bought sauerkraut instead of making my own?

Yes, you can use store-bought sauerkraut as a substitute in this recipe. However, keep in mind that homemade sauerkraut has a more complex flavor profile due to the fermentation process.

Q3: How long does the pork roast need to cook in the oven?

The cooking time for the pork roast will depend on its size and thickness. As a general rule of thumb, cook the roast at 300°F (150°C) for about 20 minutes per pound or until it reaches an internal temperature of 160°F (71°C).

Q4: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the pork roast in a skillet before transferring it to the slow cooker with the sauerkraut and spices.

Q5: How do I store leftover sauerkraut?

You can store leftover sauerkraut in an airtight container in the refrigerator for up to 2 weeks or freeze it for up to 6 months.

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