Pork Roast and Sauerkraut Dinner - Recipe

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PORK ROAST AND SAUERKRAUT DINNER
3 to 4 lb. pork loin roast 1 lg. can sauerkraut 2 lg. apples 2 lg. onions 1/3 c. brown sugar 1 to 2 cans beer In large cake pan place roast. Pour sauerkraut around roast. Quarter apple and onion (don't need to peel apple). Place around on top of sauerkraut. Sprinkle with brown sugar and pour on 1 can of beer cover pan, sealing sides with foil. Bake in 350 degree oven for 3 to 4 hours depending on size of the roast. Add the 2nd can of beer if too dry. When ready to serve mix sauerkraut, apples and onions together. This dish is good for folks that don't even like sauerkraut.

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Pork Roast and Sauerkraut Dinner

· Jan 2 · #22321

Barbara Keehn (Pennsylvania) says:

This is a great pork and sauerkraut recipe!

· Jan 3 · #22607

Terrie Mitev (Florida) says:

This is the best pork and sauerkraut I think I have ever eaten. And it is so easy!

· Jan 4 · #22685

David Shaw (United States) says:

Had this at a friends house last night for dinner...it was pretty good. I might have browned the roast first to give it more flavor. It was so tender. I'd make it just the way it is too. In fact..I should have eaten more, now that i think about it...lol

· Dec 28 · #57089

Sally Stoltzfuse (Maryland) says:

I come from Amish country in PA and just want to add that if you sear/brown the roast before placing in roasting pan (outside on the grill is best) the dish will have a much deeper flavor. Also it is common to make the sauerkraut the day before with just a pinch of brown sugar and an apple and 1/2 onion - then bake it the second day with the roast. Serve with creamy mashed potatoes and a side of baked apples or warm applesauce!

· Jan 1 · #57477

Sally Snyder (Pennsylvania) says:

Sounds pretty much like the way I've been making it, but without the apple & onion, and with a teaspoon or 2 of brown sugar since tasting my sister-in-law's with that addition. I can online to check the temperature & time for baking - my memory isn't what it once was. Both my parents are from Lititz, PA (likely near Sally Stotzfuse's origins) - and it just isn't a proper New Year without pork & sauerkraut! (in the oven right now!)

· Jan 1 · #57482

Deborah Trout-Kolb (Connecticut) says:

I am from Bird In Hand (Lancaster County, PA) and we have always made pork and sauerkraut for New Years day, it is tradition. We moved to Cheshire, CT and the folks here haven't heard of pork and sauerkraut for New Years! I was checking on the cooking temp and saw the other comments from Sally, Sally and Barbara from my home area and just added brown sugar and apples (I didn't have any onions)...can't wait to serve it!

· Jan 1 · #57555

Jim (Virginia) says:

I followed this recipe, and while the sauerkraut was fantastic -- the apples and onions added a new, but very welcome, flavor -- the pork was absolutely terrible. 3 hours in the oven, for a 3.25 lb pork roast made the pork more suitable for firewood than dinner. Check the meat regularly, but certainly don't leave it in as long as the directions say.

· Jan 3 · #57671

Julius Juron (Ohio) says:

Excellent recipe. I roasted covered at 325°F for 3 hours then 350°F for one hour. The meat just fell apart it was so tender and the kraut was delicious.

· Jan 4 · #57780

Betty Walick (United States) says:

Can I use something other than beer for this recipe?

· Jan 4 · #57816

Lisa (Ohio) says:

I do this dinner but after browning the meat i add everything to the crockpot. This is one of my faves for comfort food!

· Jan 5 · #57911

Tom Williams (Oklahoma) says:

It is good to remember that temperatures vary by oven no matter what the dial says. Best to rely on a meat thermometer.

· Jan 5 · #57941

Stinky McGee (Washington) says:

In place of beer you can use apple juice but you may want to adjust your brown sugar. Also, brown the roast on all sides first.

· Jan 14 · #58766

Troy Detter (United States) says:

Great recipe. The only thing I changed up: I seared the roast first on all sides. On stove top I heated up 1 cup of brown sugar, 1/2 cup beer, 1 tbsp butter into a glaze and poured that over the pork roast. I also roasted the pork at 325°F for 3 hrs and 350°F for the final hour. I had a 6 lb roast. The above time seems too long for a 3-4 lb roast.

· Jan 15 · #58841

Martha (Virginia) says:

Ditto on the time. I grew up with my mom making this and it was awesome. My 4 pound roast was really dry after 3 hours at 350°F. Still love it - just need to practice apparently.

· Jan 25 · #59844

Kim Campbell (Oregon) says:

I made this recipe using a 5 lb. roast. It cooked in 4 hours and was super moist, the meat just pulled apart so easily! I didn't drain the kraut, and don't think the beer was necessary; there was plenty of liquid. I added a little caraway to the butter/brn sugar mix, and if I'd had some Bisquick I would have made dumplings near the end. A perfect meal for a cold day or a dreary weekend. Good enough for company too.

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