Pork Roast and Sauerkraut

A comforting and flavorful dish featuring tender pork roast infused with tangy sauerkraut, perfect for family gatherings.

Prep Time 15

Cook Time 4

Total Time 4 15

Course Dinner, Main Course

Cuisine Eastern European, German

Servings 6 servings

Calories 350 kcal

2.5 to 4 pounds pork roast (shoulder or loin, preferably bone-in) Bone-in for more flavor.
24 ounces sauerkraut Look for no preservatives; Eden Organic is recommended for its tanginess.
1 large onion (sliced) Sweet onion adds a nice touch.
4 cloves garlic (minced) Fresh garlic offers better flavor.
1-2 teaspoons caraway seeds Adjust to taste for a lovely earthy note.
Salt & pepper To taste; Morton’s Kosher Salt and cracked black pepper preferred.
2 tablespoons olive oil (extra virgin) Adds a touch of richness.

Take the pork roast out of the fridge about 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 325°F (165°C).
In a large roasting pan, heat 2 tablespoons of olive oil over medium heat until shimmering.
Sear the pork roast on all sides until golden brown—about 3-4 minutes per side.
Remove the pork from the pan and set aside on a plate.
In the same pan, add sliced onion and minced garlic, sautéing until softened—about 4 minutes.
Lay the sauerkraut in the bottom of the roasting pan, spreading it out evenly, and then place the pork roast on top.
Sprinkle with caraway seeds, salt, and pepper to taste; feel free to be generous.
Cover with foil and roast in the preheated oven for about 3-4 hours, or until the pork is tender.
Let the roast rest for 10-15 minutes before slicing. Serve warm with generous spoonfuls of the sauerkraut.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Best served with creamy mashed potatoes or crusty bread.

Keyword Comfort Food, Family Recipe, Hearty Meal, Pork Roast, Sauerkraut