Best Ever Pork Roast and Sauerkraut

This pork roast is probably the very first roast I ever made on my own.  It was after both my Mom and Dad had passed on and it was my first New Year’s Eve with out them.  Now I was going out with friends that night however it’s a tradition in my family to have pork roast and sauerkraut on NYE.  Mom always said it was to bring us good luck and fortune. Yeah, we never had fortune or good luck but at least we had each other and to me that’s priceless!  Now this is the same woman who, every NYE would go outside at the crack of midnight, bang a wooden spoon on the back of a pot loudly 12 times (not sure why 12), put that down and then put some change in her purse, zip it shut and with her right arm (never left) swing it forward around and around like she was winding up to throw a strike.  I can still remember her saying “Lori Ann you always want to put in some change and swing it forward, never backwards.  By swinging it forward your capturing all the good fortune and bringing it towards you.”  Yeah.. that didn’t work either.

But while we never had money we had other “riches”. We had love, honor, respect and integrity.  We learned to rely on our God given talents – fortunately for me it all lied in my brain because God help me if we had to rely on my dancing capabilities.  HA!  I’m about as graceful as a rabid hippo on skates!  Yeah…ponder that image for a minute.  LOL

New year pork roast5

Now if you’re my age, you know…ancient and borderline senile per my darling husband, your parents or grandparents almost NEVER wrote down a recipe.  Am I right?  Well this is one of those recipes they never ever wrote down yet the first time I went to make it, it’s like I knew how to make it based off of all those years watching her cook it.  However when she made her it was not small and never just one.  There were at least 3 or 4 and they all weighed in about 7-8 pounds each.  Plus she would make a roaster full of kielbasa, hot dogs and more kraut, baked beans, potato salad, macaroni salad, brownies, a chocolate layered cake with her to-die-for pudding frosting, a huge tray of leftover Christmas cookies, fudge plus chips – potato chips and pretzels.  Yes.. we had all of that at midnight .. well after the obligatory pot banging and purse twirling.

Then we’d go to bed and get up the next day only to eat all over again.  No wonder all but one of us in the family ended up overweight.  Seriously… if I knew then what I know now about healthy eating and everything in moderation I could have been a ballerina.  HAHAHA yeah no.  There is no tu-tu for this child.  Maybe a four-four.. haha

New year pork roast6

Now it’s funny because when I first made this on my own I omitted the onions because back then onions were the anti-christ of foods.  Kind of like cherries.  Well, yeah, cherries are still evil.  But onions, oh dear God I’d rather eat cat food than anything that had a visible piece of onion in it.  And for years while the pork was good, it was never “like Mom’s”.  About 10 or 15 years ago I started adding in pureed onions to the mix and eventually grew to just throwing in chopped onions that yes, when they were on my plate and visible I’d still eat them.  I actually have grown to love cooked onions.  Cherries on the other hand, no.. never.

Ever.. <blech!>

New year pork roast
So over the holidays I bought a 12lb pork roast from Sam’s club that I cut up into three-4 pound sections.  Since it’s just the two of us, that is way more than enough for us to both eat over several days.  And for years Mr. Fantabulous said he “wasn’t a pork fan” even though he’d inhale it every time I made it.  Now he no longer says that and will ask me to make pork.  Score for me as I love pork!  Like clockwork just like years gone by I made this for New Years for us with a side of my perfect mashed potatoes. It just goes together.

New year pork roast1

The trick to getting a super moist and juicy pork roast is searing it first.  Searing meat caramelizes the sugars and browns the proteins present in meat, resulting in more appealing color and flavor.  It lends to a deep flavor that just can’t be created with no amount of seasonings.  Searing over high heat caramelizes the surface of the meat, which enhances the savory ‘meat’ flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness. In technical terms, this is called a Maillard reaction and it’s a flavor profile we omnivores happen to find quite delicious. Without searing, meat dishes can taste flat and boring.

The meat should be at room temperature before searing and patted dry. The pan should be very hot and the goal is to keep the meat raw with just a browned surface. “A quick searing”. If you leave the meat in the pan too long or sear too much meat at a time, it will start to steam and you lose the benefits of searing. You’re trying to achieve what’s called the “Maillard Reaction”.  Per Wikipedia,  “high temperature, intermediate moisture levels, and alkaline conditions all promote the Maillard reaction. In cooking, low moisture levels are necessary mainly because water boils into steam at 212 °F (Crock Pot),  whereas the Maillard reaction happens noticeably around 310 °F (Very hot skillet): significant browning of food does not occur until all “surface” water is vaporized.”

New year pork roast2

Plus it looks way more sexier than a taupe colored piece of meat.  I mean to see those rich caramel colors glistening is kinda sexy in a meaty-kinda-way. LOL  It draws you in and since we eat with our eyes first, it makes you want it, crave it.

Admit it, this looks so scrumptious.  Like you can tell just by looking at the pictures that it’s juicy, succulent and tender. And unless you can’t eat pork for whatever reason, you’re gonna want this… over and over and over!  Trust me.  THIS is the pork that converted Mr. “I don’t like pork very much” to Mr. “Honey can you make that pork roast again?”

New year pork roast3

Now this dish you can make in the crock pot on low for about 8-9 hours however I love it roasted in the oven. When I make it for a crowd I’ll still pan sear it but will just throw everything in the crock and set it on low while I go about my business.  It’s still just as amazing but I don’t know, there’s just something more sensual about the dish when you pull it out of the oven and you see it all tender and juicy.

Wait, sorry about that… I got sidetracked.  Someone just sent me the trailer for “Magic Mike XXL” and well yeah.. *blush*  Dear Lord he’s so pretty!  LOL  I mean Mr. Fantabulous .. he’s so pretty!  Love you baby!  LOL  But seriously.. WHO MOVES LIKE THAT???  I swear Channing Tatum is pure fluid when he dances.  Like he has no bones about him to move so damn easily.  God I’d love to dance like that.  Trust me I try my hardest and in my head it makes sense “extend arm this way, swirl hips in this motion and pop ‘n lock this move” and all I end up with is looking like I’m having a damn seizure. #sojealous!  New year pork roast4

Anyway, where was I?  Meat… Channing Tatum… oh wait, PORK!  LOL  *blush*  Yeah I know I’m bad but you love me.  Now the trick with this roast is once you pull it out of the oven, you need to remove it from the pan and loosely cover it with foil. Do you know why you do this?  Why you partially cover meat and let it rest after roasting?   Meat proteins are heated during cooking, they coagulate and squeeze out some of the moisture inside their coiled structures and in the spaces between the individual molecules. This drives moisture toward the surface and the center of the meat. As meat proteins cook, they begin to shrink. Up to 120°F, the proteins shrink in diameter only and there is little moisture loss, but above 120°F the proteins also begin to shrink in length, which really puts the squeeze on moisture. By 170°F, most of the moisture will be squeezed out of a lean piece of meat. As meat rests, this process is partially reversed. The moisture that is driven toward the center of the meat is redistributed as the protein molecules relax and are able to reabsorb some moisture. As a result, less juice runs out of the meat when you cut into it per the author of Cook Wise.

New year pork roast7

But enough about that learnin’ stuff, I’m hungry and strangely so in the mood to watch Magic Mike.  *grin*  LOL  But seriously if you want the Best Ever Pork Roast with Sauerkraut or what we call New Year’s Eve Pork and Sauerkraut, make this.  It’s EPIC!  Mama would be proud of me with this.

New year pork roast8


Best Ever Pork Roast and Sauerkraut

Rating 

Serving size: serves 6

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Ingredients
  • 4 pound pork roast - boneless and at room temperature (this is important!) - this should take about 20-30 minutes from being in the fridge
  • 2 pounds sauerkraut (I do not rinse mine)
  • 1 Tbl caraway seeds *note - you can omit this if you hate caraway seeds but for me it makes the dish
  • 1 cup chopped yellow onion
  • 1 peeled apple (gala or any sweet apple), chopped * (see note)
  • 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
Instructions
  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, apples 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. You want at least a cup of liquid in the pot.
  10. Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F. While it's cooking check the pot to ensure that it's not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid.
  11. Remove from the oven once the thermometer reads 150F.
  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.
Notes
Note1: You need to ensure that your pot has a tight seal. If it does not, add foil to cover the pot and then the lid. If you do not have a lid, ensure that the foil is fitted snugly.

Note 2: If you want to make this in the crock pot, pan sear the meat following the recipe and in the bottom of a 6qrt crock pot add in the sauerkraut, caraway seeds, onions, brown sugar and pork (water if you drained the kraut). Cover and cook on low for about 8-9 hours. OR If you want your sauerkraut to retain more 'bite' cook the pork for ~6 hours without the kraut (make sure to add liquid though!) and then add the kraut in the last few hours of cooking!

Note 3: I add the apple to help curb the bitterness of the kraut plus it adds such an incredible depth of flavor to the kraut! It's a must try in my book!

 

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346 Responses to “Best Ever Pork Roast and Sauerkraut”

  • Marti says:

    Is there something that could be substituted for the sauerkraut? This may be a stupid question as my culinary skills are abysmal, but my family and I loathe sauerkraut. I fervently hope something else can be substituted as this roast looks to die for!

  • Janice says:

    The recipe name is perfect, because this was the “Best Ever” Pork Roast and Sauerkraut I ever made. I am on a low carb diet, so I omitted the apples and used only half the equivalent of stevia instead of the brown sugar. It was perfect for me, because I like my sauerkraut to be sour. I had a friend over for dinner and asked him if he would prefer it to be a little sweeter. He said no….he loved it the way it was. He also likes his sauerkraut to be sour. He must have really liked it, because he texted a couple of days later when he was having some of the left overs for his lunch. Saying once again how delicious it was. Definitely 5 stars!!!

    I used a Rib End Roast that was 2.3 pounds and the Silver Floss sauerkraut in a jar. I believe the roasting time was an hour and 10 minutes. The meat was nice and juicy! Thank you for such a great recipe!

    • TKWAdmin says:

      Hi Janice!

      Thank you so much! I’m so happy you and your friend loved it! It’s a must-make in my house for sure!

      Best Kitchen Wishes!

  • Starr says:

    I’m making it today. Wish me luck…

    • TKWAdmin says:

      You got this! Just make sure it’s sealed tight and you check the liquid halfway through cooking.

      Best Kitchen Wishes!

      • Can the leftovers be frozen? This is a great recipe but being alone I can’t cook a small amount.

        • TKWAdmin says:

          Hi John!

          Yes it can. I’ve frozen individual portions of kraut with pork. When I’m ready to heat up, I defrost in the fridge over night then transfer the items to an oven proof dish. Cover with foil tightly and reheat at 350F for 15-20 minutes or until warmed through.

          Best Kitchen Wishes!

  • Tom Helm says:

    Are you using refrigerated fresh kraut, canned or jarred in this and does it make a difference

    • TKWAdmin says:

      Hi Tom!

      I actually use the Bavarian jarred kraut as I like the little bit of sweetness and caraway it has in it.

      Best Kitchen Wishes!

  • Janice says:

    Can you suggest times for smaller roasts like 2 and 3 pound roasts? I would hate to cook it for too long and have it end up being too dry. I like juicy meat.

    • rick reed says:

      Canned and jar are already cooked under pressure so therefor will tend to fall apart more easily when cooking for an extended period of time. Bagged is usually straight from the barrel. It’s all to your preference

  • Maureen says:

    I accidentally purchased 2 pork tenderloins in lieu of a roast…
    Making it anyway… wish me luck!

    • TKWAdmin says:

      You can use it but you’ll have to reduce the cooking time. Tenderloins have very little fat.

      Best Kitchen Wishes!

  • Billy says:

    This looks great! Love hearing your personal stories before showing us how to make it! Thanks so much for sharing!

  • Lynn H Bruneau says:

    What type of pork roast. A cheaper cut or center loin. I came acroos your recipe and almost died! It made me remember my grandmothers’ (2) pork roast dinners with sauerkraut! There are so many different names for pork roasts – shoulder, boston butt, center, loin?? Help! ha ha – thank you!

    • TKWAdmin says:

      Hi Lynn!

      I use the center cut pork roast loin. I wouldn’t use the shoulder or butt on this as those are fattier cuts and require longer cooking times. You’ll LOVE this recipe!

      Best Kitchen Wishes!

  • Teddy says:

    Loved it! Family always made s’kraut in the oven, but I’ve taken the easy, slow cooker method for years. Never again. This is a fabulous recipe, a New Year’s or anytime tradition from now on!

  • Mike Galbreath says:

    If you don’t care to buy a jar of caraway seeds that you might never use again you should look for Bavarian style sauerkraut in the supermarket. This type of sauerkraut already has the caraway seeds mixed in.

    • TKWAdmin says:

      Hi Mike!

      I actually use caraway seeds in other dishes but you have a good suggestion. Just an FYI (as I just found this out myself). Bavarian kraut has sugar and caraway seeds in it. Polish just has caraway seeds.

      Best Kitchen Wishes!

  • Lee says:

    We had 20 people for New Year’s Day and everyone raved about the dish. Even the folks who don’t usually like sauerkraut loved it with the caraway seeds. It will be a year round dish from now on!

  • john n gregory says:

    I made this over the weekend at our hunting camp. The guys loved it. The gas oven wasn’t working so used crock pot. Used five pound boneless boston butt and added two cut up apples.Cooked it only six hours on low. Kraut was still firm and delicious. Drained the kraut and added 1 cup water This was absolutely the best ever. Thanks for the recipe.

    • TKWAdmin says:

      Hi John!

      That’s awesome to hear, thank you so much! I’ve been adding apples to mine as well just to add another layer of complexity to the dish and help balance out the brine of the kraut! I’m so happy you all loved it!

      Best Kitchen Wishes!

  • DAA says:

    Made this yesterday. Followed the recipe exactly and if came out perfect. Family loved it!

  • Rose says:

    I always make pork and sauerkraut on New Years Day for family. I used this recipe and everyone loved it. I omitted the caraway seeds because a few of my guests don’t like them,although I really wanted them. The meat and kraut were beautifully browned and perfectly seasoned. I used a fresh ham. It was delightful served with mashed potatoes and homemade applesauce. HappyNew Year.

    • TKWAdmin says:

      Thank you so much Rose! That is so awesome to hear! We serve ours as well with mashed potatoes and homemade applesauce – 2 kinds though. I like chunky and he likes smooth.

      Best Kitchen Wishes!

  • MarcusM says:

    Made this today, in the oven, because guests were coming at noon and I didn’t want to get up at 5 am to put it in the slow cooker, which is how my wife usually makes it. I followed the directions, more or less, and it was wonderful.

  • Renee Levy says:

    I made this to change up what we have done each year and it was amazing! I don’t eat pork but my family LOVED it and I was so hungry smelling it cook away! I ended up adding more water but otherwise followed the recipe. Thanks for sharing!!

    • TKWAdmin says:

      Yeah! Thank you so much Renee! I’m so happy that you all loved this! Yes, the water honestly depends on how much liquid your kraut has as well as how ‘fatty’ your pork is.

      Happy New Year and Best Kitchen Wishes!

    • Laura says:

      I made this today. I did not have caraway seeds so I substituted dill seeds. I covered it for an hour and then uncovered it. It was so moist!!

  • Beth Lowe says:

    I made this today and it was delicious. I followed the recipe exactly for the oven. I didnt drain my saurkraut and it needed some more liquid. So I added a cup of water. I didnt have a lid for my pot so I used tinfoil to cover. Thank you for this recipee! My young adult kids really liked it too!

    • TKWAdmin says:

      Hi Beth!

      Thank you so much! I’m so happy that everyone loved this. And you did perfect with the tinfoil. Good to know you added the water as some kraut doesn’t always have a lot of liquid. It’s best to have more than enough than not enough.

      Happy New Year and Best Kitchen Wishes!

  • LisaD says:

    I just put mine in the oven. I used country style boneless pork ribs. It smells wonderful already! I plan on mashed potatoes on the side. Thanks for the recipe!

    • TKWAdmin says:

      Oh I love that! Mashed potatoes are a must in my family when I make this! Plus apple sauce – they have to have apple sauce (and quote the Peter Brady ‘Pork chops and apple sauce’ line a MILLION times!).

      Happy New Year and Best Kitchen Wishes!

  • Deborah says:

    THIS was amazing! My husband is picky about his pork and sauerkraut. I did not have the caraway seeds but will try them next time. So moist and flavorful!

    • TKWAdmin says:

      Yeah!!! I’m so happy you and your husband loved it! The caraway seed adds just a bit of texture plus more depth of flavor! Thank you so much!

      Happy New Year and Best Kitchen Wishes!

  • karen says:

    Have this cooking right now and can’t wait for our meal to be done! Had to come back to your site and read your comments, very entertaining and the photos are scrumptious looking. This is how my Mom used to make our ‘lucky’ New Years dinner growing up in PA and I continue the tradition. I like to add some hot dogs or kielbassa because they go well with sauerkraut too. I almost threw everything in the crock pot but your photos made me remember how good the house smelled while making it in the oven so I went with that. There were no slow cookers when I was growing up anyway! Thanks for the post and Happy New Year!

  • Kit says:

    Looking forward to our dinner already! Just wondering – Does anyone do anything with the drippings from searing the meat?

    • JoeW says:

      Yes. Absolutely. Always. Immer.

      Deglaze the browning pan with whatever liquid the roast is going to braise in, scraping the browned bits off the bottom. Then pour it over the roast before it goes in the oven.

      Be judicious with whatever fat was rendered in the browning process. You might want to pour some/all of it off. I usually leave about 1 tablespoon in.

      • Luella Graham says:

        Can a boneless pork sirloin roast be used?

        • TKWAdmin says:

          Hi Luella,

          I’ll be honest I’ve never used it as I typically don’t buy those as they aren’t as tender as pork center loins. You may need to cook it longer as it’s more of a tougher meat.

          Best Kitchen Wishes and Happy New Year!

    • Cyndi says:

      Pour in over the roast and kraut. Gives your kraut add flavor.

    • Sally says:

      Add large onion to drippings and cook until browned then add smoked paprika to the onions before adding to the sauerkraut

    • Patricia says:

      This recipe was delicious! I did mine in a pot on top of stove. After searing, I put roast on a plate and put sauerkraut in the the cooking pot so the juices melded with the kraut. (I drained the kraut and added water. Cooked on low/warm.) Then I nestled the roast in the kraut. Used meat thermometer. Meat was tender, not dry, and kraut was flavorful. Put over mashed potatoes. Best I’ve ever made. Might try the oven next time. Enjoyed reading comments.

      • TKWAdmin says:

        That’s so awesome to hear Patricia! Thank you so much for your kind works and I’m so happy that you loved this!

        Happy New Year and Best Kitchen Wishes!

    • TKWAdmin says:

      Hi Kit,

      You can totally make a gravy or jus out of it by adding some of the pork juice or stock then letting it reduce. Add in some pearl onions too!

      Happy New Year and Best Kitchen Wishes!

  • Colleen p says:

    I have 2 separate pieces of meat – 4 pound pork end loin and 3 pd tenderloin I was putting in together in the Dutch oven – do I need a new time or it to cook longer?

  • kim says:

    Can this be done with pork tenderloin? What would the cook time be? or any adjustments?… I do have a Dutch oven and would like to try this out today! HNY!

  • Lisa says:

    My mom always makes a roux with butter and flour and adds it to the kraut to give it a more creamy texture. She’s Italian so I know it’s not from her side, but my dad was Slovak so I think it’s from his. Just wondered if anyone else makes it this way?

    • Joe says:

      Yes! That’s how my Hungarian grandmother made it too. She thickened it with a flour/water slurry after it was done cooking and then mixed in some sour cream to make it extra creamy. It was amazing.

    • TKWAdmin says:

      Hmmm I’ve never heard of that Lisa. My Mom was also Slovak. Interesting concept though!

      Happy New Year and Best Kitchen Wishes!

    • Eileen Weglicki says:

      We are polish and very picky about our sauerkraut. I find Big Lots sells organic polish sauerkraut with just water and salt in the ingredients. It is a little milder than supermarket sauerkraut. We also add the broth from making the kielbasa or add a little pork. Then absolutely no sugars. We add some caraway seeds , fried onion , brown roux and a grated potato. It is the best sauerkraut ever- and just a little sour.

  • Barb Metz says:

    I love this recipe! I have an 8 pound roast. Suggestions on how long to cook it and should I add the sauerkraut in the beginning or middle? Appreciate your time!

    • Karen says:

      I’d guess at least 3 to 3.5 hours. Just keep checking to make sure the water isn’t dried up. Meat should be very tender and pull away easy when done

    • TKWAdmin says:

      Hi Barb,

      8 pounds should take about 3.5-4 hours at 325 F. Just make sure that you have a good seal on the lid or foil AND that there is liquid in it at all times as you don’t want it to dry out. When cooking it that long I would add the kraut 2 hours into cooking so it doesn’t turn mushy. But make sure you add liquid, some of the onions and seasoning with the pork for the first 2 hours to no t dry out.

      Best Kitchen Wishes and Happy New Year!

  • Melodie says:

    I’m making this today, why do you need the brown sugar? Can I make it without it?

  • Tammy Rodriguez says:

    OMG! It took me forever to get through your recipe!

    You are a very talented writer and extremely funny!!!

    Now I’m going to put down my phone and bang this one out!!!!!

    • TKWAdmin says:

      Thank you so much Tammy! I can’t wait to her how you rocked this one out!

      Happy New Year and Best Kitchen Wishes!

  • RHR says:

    Happy New Year.

    Searched for the best pork and kraut recipe that I thought would be good. I was one that always just plopped everything into the crock pot and walked away for 6-8 hours. I am beginning the process for this recipe am hoping this will be a keeper. Is the oven the best method,or are the results the same if its done in a crock pot?

    thank you

    • TKWAdmin says:

      I personally prefer the oven as I think you get more depth of flavor that way. Just make sure the lid or foil is tight and that you have enough liquid in the pot. If you use the crockpot dear the meat still before cooking!

      Happy New Year!

      • Erin Trombetta says:

        What temp and for how long do you bake it in the oven?

      • rick says:

        It was great. Thanks Even my wife commented how good it was. “Just like downtown” It’s surely a KEEPER .

      • Diana says:

        My mama put a sheet of plastic wrap on first then a sheet of aluminum foil and sealed tightly. This works so well to keep the moisture in. Mama was a head cook until she was 73 for a Polish wedding caterer and always used this technique. I learned so much from her. Sadly she passed almost 3 years ago at 92.
        I love reading recipes and experimenting. I made your recipe exactly as written and it was fabulous! It’s slightly different than mama’s but I definitely know she would have loved yours too.

    • Lori says:

      This is better than the crock pot method…richer flavor seems to develop in the oven

  • Lisa says:

    I love pork and sauerkraut and your recipe is exactly how I make mine. Perfect every time. I do like to cook it in the slow cooker, but find that the sauerkraut almost disappears. I was wondering if I could just add it half way through the cooking time. Have you ever tried it?

    • TKWAdmin says:

      Hi Lisa,

      Sorry, I took some time off for the holidays. You can most certainly cook it for 5-6 hours then add the kraut the last few hours to still retain the ‘bite’.

      Happy New Year and Best Kitchen Wishes!

  • Deb says:

    Hi! I bought over a 9 lb pork shoulder so do I bake this at 250 for 8 hours until tender? I seared it for tonight and will bake early in the morning. Hoping it will be done at 2:00 to eat! Any tips?

    • PaDutch says:

      That will be excellent, bone-in or no bone. It will be falling apart tender. Its a long time, tho, to cook everything else with it. So I would recommend 1st six hours in covered pot, in oven and DO NOT OPEN. Then, have your kraut and sausages/whatever ready to go, QUICKLY add other ingredients over top of roast, cover, and put back in oven for next 2 hours to finish.

      • Lisa says:

        I just saw this reply. Thanks! This is what I was looking for. In the slow cooker, my sauerkraut seems to disappear.

  • Lisa says:

    I’m really looking forward to trying this recipe. I am not a great cook, so I have a couple of questions. When I was at the store, they didn’t have boneless roast so I got a 4lb top cut pork loin. Can I still make this in the crock pot? How long would you cook it? Still sear the outside? Thanks so much for your help!

    • PaDutch says:

      Yes, you could pretty much follow this exactly. Won’t have the fat with the loin, but there’s plenty of moisture in the pot. It will be very tender.

    • TKWAdmin says:

      Hi Lisa,

      Sorry I decided to take a few days off for the holidays. And hey the fact that you’re in the kitchen, wanting to cook is a step in the right direction to make you a great cook! Yes you can use the top cut pork loin. Yes you can make it in the crock pot (in the notes section of the recipe I tell you how long to cook it). Yes, definitely still sear the meat. That’s an important step in building flavor depth!

      Happy New Year and Best Kitchen Wishes!

  • Donna says:

    Can this recipe be done in a pressure cooker or Instant Pot?

    • TKWAdmin says:

      Hi Donna,

      Sorry I took a few days off for the holidays. Yes it can. I will be posting that in the new year.

      Happy New Year and Best Kitchen Wishes!

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