Best Ever Pork Roast and Sauerkraut Recipe

Introduction

Celebrate the New Year with this best ever pork roast and sauerkraut recipe! Juicy pork loin slow-roasted with tangy sauerkraut and a touch of sweetness creates a comforting, flavorful dish that’s sure to impress.

Ingredients

• 4 pound pork loin roast – boneless and at room temperature
• 2 pounds sauerkraut (do not rinse)
• 1 tablespoon caraway seeds (optional)
• 1 cup chopped yellow onion
• 1 peeled apple (Gala or sweet variety), chopped (optional)
• 1/2 cup light brown sugar (adjust to taste)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 cup water (optional, used if sauerkraut is drained)
• 2 tablespoons olive oil

Instructions

1. Step 1: Preheat your oven to 325°F with the rack in the middle. Pat the pork dry and season all over with salt, pepper, and smoked paprika.
2. Step 2: Heat olive oil in a large non-stick pan over medium-high heat. When shimmering, carefully add the pork roast and sear it on all sides until golden brown, about 5-8 minutes per side.
3. Step 3: In a lidded 6-quart Dutch oven, spread sauerkraut evenly on the bottom. Sprinkle caraway seeds, chopped onion, apple, and brown sugar over the sauerkraut.
4. Step 4: Place the seared pork on top of the sauerkraut, nestling it in. If your sauerkraut is drained, add 1 cup water to ensure enough liquid; if not, the water is optional.
5. Step 5: Cover the Dutch oven tightly with a lid. Bake for 1 to 2 hours or until a meat thermometer inserted into the thickest part reads 140°F to 145°F. Check after 1 hour to monitor progress and add water if the sauerkraut seems dry.
6. Step 6: Remove the roast from the oven and transfer to a cutting board. Cover loosely with foil and let rest for about 15 minutes before slicing.

Tips & Variations

• Add apples to balance the sauerkraut’s bitterness and add depth of flavor; omit if you prefer a more tangy dish.
• Adjust brown sugar to taste—use less for a tarter result or more to mellow bitterness.
• Ensure your cooking pot has a tight seal to prevent drying. If the lid isn’t snug, cover with foil before placing the lid on.
• Use a meat thermometer to cook pork perfectly, avoiding overcooking and ensuring juiciness.

Storage

Store leftover pork and sauerkraut in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a covered dish in the oven or microwave to preserve moisture. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork?

Yes, pork shoulder can be substituted for a richer, more marbled roast, but cooking times may vary and meat may require longer slow roasting.

Do I have to use sauerkraut without rinsing?

It’s best not to rinse the sauerkraut as rinsing removes its tangy flavor and beneficial juices that add moisture and depth to the dish.

Best Ever Pork Roast and Sauerkraut Recipe

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This Best Ever Pork Roast and Sauerkraut recipe is a flavorful and juicy pork loin roast slow-cooked with tangy sauerkraut, aromatic caraway seeds, onions, and optional sweet apple and brown sugar to balance the flavors. Perfect for a comforting dinner that combines tender roast pork with traditional sauerkraut seasoning, made easy in a Dutch oven with a delicious sear to lock in moisture.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: Serves 8
• Category: Pork
• Method: Slow Cooking
• Cuisine: Dinner

Ingredients

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Pork Roast

• 4 pound pork loin roast – boneless and at room temperature
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoon olive oil

Sauerkraut Mixture

• 2 pounds sauerkraut (do not rinse)
• 1 tablespoon caraway seeds (optional)
• 1 cup chopped yellow onion
• 1 peeled apple (Gala or any sweet apple), chopped (optional)
• 1/2 cup light brown sugar (adjust based on taste)
• 1 cup water (optional, depending on sauerkraut liquid)

Instructions

1. Preheat and Prepare Pork: Preheat the oven to 325°F with the rack in the middle. Pat the pork loin dry and season it evenly with kosher salt, black pepper, and smoked paprika to enhance flavor.
2. Sear the Pork: Heat a large non-stick pan over medium-high heat and add olive oil. Once the oil starts shimmering, carefully place the pork roast in the pan and sear until golden brown on all sides, about 5-8 minutes per side. This step locks in juices and gives a beautiful crust.
3. Prepare Sauerkraut Layer: In a lidded 6-quart Dutch oven, spread the sauerkraut evenly on the bottom. Sprinkle caraway seeds, chopped onions, chopped apple (if using), and brown sugar over the sauerkraut to build layers of flavor.
4. Combine and Add Liquid: Nestle the seared pork roast on top of the sauerkraut mixture. If the sauerkraut was drained, add 1 cup of water to ensure there is enough moisture to keep everything from drying out during baking. If the sauerkraut retains liquid, water is optional.
5. Slow Roast: Cover the Dutch oven tightly with a lid. Place it in the preheated oven and bake for about 1 to 2 hours. Aim for an internal temperature between 140°F and 145°F measured by a meat thermometer. This typically takes about 25-30 minutes per pound.
6. Check Moisture and Temperature: While cooking, check occasionally to ensure the sauerkraut and roast are not drying out. Add more water if necessary to maintain moisture. Remove the roast from the oven once the thermometer reads between 140°F and 145°F.
7. Rest and Serve: Carefully transfer the pork roast to a cutting board and loosely cover with foil. Let it rest for about 15 minutes before slicing to allow juices to redistribute for a juicy slice.

Notes

• Adding Apples: Adding a peeled apple helps mellow the bitterness of the sauerkraut and adds depth of flavor. If you prefer a more traditional bitter sauerkraut taste, omit the apple.
• Adjusting Brown Sugar: Brown sugar is optional and balances the tanginess. Add less or omit based on your preference for sweetness or bitterness.
• Prevent Drying: Ensure your Dutch oven lid fits tightly. If not, cover the pot with foil before placing the lid to create a sealed environment. This helps retain moisture during slow roasting.

Keywords: Pork roast, Sauerkraut, Slow roasted pork, Dutch oven recipe, Comfort food, Caraway seeds, Apple and pork, Holiday pork roast