Best Ever Pork Roast and Sauerkraut

If you are anything like my family and friends, then it is never really the new year until you eat some mouthwatering, soul-satisfying pork and sauerkraut. So, we found a recipe for you to start 2017 on the right note!


Photo Source:


  • 4 pound pork roast – boneless and at room temperature (this is important!)
  • 2 pounds sauerkraut (I do not rinse mine)
  • 1 Tbl caraway seeds
  • 1 cup chopped yellow onion
  • 1/2 cup light brown sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 cup water *optional
  • 2 Tbl olive oil
  1. Preheat oven to 325F, rack in the middle.
  2. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoked paprika
  3. Heat a large non-stick pan over medium-high heat and add in the olive oil.
  4. When the olive oil starts to simmer carefully place the pork roast in.
  5. Sear on all sides until golden brown – ~5-8 minutes per side.
  6. In a lidded 6qrt Dutch Oven place the sauerkraut all over the bottom.
  7. Sprinkle over the caraway seeds, onions and brown sugar.
  8. Place the seared pork roast on top nestling it in the sauerkraut.
  9. If you’ve drained yours sauerkraut, add the water. If you did not you do not need the water.
  10. Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F.
  11. Remove from the oven.
  12. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
  13. Allow to cool for about 15 minutes before slicing.

Read full article here.

Find us

PMFA - Logo
lotmom - Logo
foodTrucksIN - Logo
Roaming Hunger - Logo
Expertise - 2018
Best of - 2021