I have made this recipe over the years with differing amounts of the ingredients and it always turns out delicious. I do other variations too.

This is the most popular one and makes a dramatically different dish. Trim then sear and brown a 4-5 lb pork butt on all sides, roast at 350°F. Replace brown sugar with 5-7 cubes beef bullion or 3 tbsp. beef soup base and 1/2 lb carrots, 2 DRAINED sauerkraut, and double all remaining ingredients. You may substitute water for beer and the flavor is just a little different. Cook covered for 3 1/2 hours, check roast and if liquid needs reduced then remove the lid for the final 1/2 hour cooking time. Let sit 10 minutes then stir vegetables and serve. Your pork will fall apart. Serve with mashed potatoes. Even people who do not care for sauerkraut will enjoy it this way.

This is definitely a keeper... so easy and the pork roast is amazing with these ingredients... so glad I came across this by accident!!

very good recipe! Thanks.

Easy to follow. In addition to above I lightly salted/peppered and sprinkled with thyme.I used only 1 onion, 2 Granny Smiths and 1 can of beer. Turned out to be the perfect meal to celebrate the new year.

I've noticed a few comments that the roast was very dry. I only use bone-in pork butt/shoulder/blade. Boneless meats don't need hours of cooking, they are too lean. Meats that are cooked for hours need to be bone-in because they need the fat. My recipe for pork and saurkraut is very similar to the other recipes here but I usually add kielbasa and perogies to make a huge one dish meal.

I agree with Sally from Pa, It's not New Years without it. I miss my moms and cannot duplicate it, hers was the best! Got the pork down but not the kraut. I keep trying though. All I remember was that she would rinse the kraut and add it to the roast once it was almost done but I try and it does not get the same.

This sounds just like my recipe except I also add one pkg of Lipton Recipe Secrets Golden Onion soup, and now I'm having trouble finding it where I shop :-( This recipes is so yummy with mashed potatoes ! ;-)

Delicious! My husband couldn't get enough. This is a very home style comfort meal. Very easy to make and great to eat.

This was the best pork and sauerkraut recipe I have ever made. Made it for New Year's day, as is traditional in our area of Pennsylvania. The sauerkraut was delicious. Pork was a bit dry. Next time I'll reduce the time or temperature, or maybe try browning the pork first and then cooking everything in a crock pot. Even people who hate kraut will love this recipe.

Awesome! I think dryness depends on the cut of pork you use. I did brown it first and reduced the heat to 325°F after the first hour. 3 hours was plenty of time. I usually make this type of recipe in a crockpot but this was better.

I will be making this for my in-laws on 1/5/2011, my hubby celebrates the 12 days of Christmas in the beginning of the year. I just hope I remember how to cook!!

my mom in law introduced me to this recipe cept she does not use apples, beer or brownsugar and throws rice in it (it obsorbs all the good flavors of the pork and kraut mmmm will try with the sweet stuff and beer:)

!se the same things only put in a oven bag, add 3 large jars of kraut if you like it like me. Roast for 6 hours at 200°F last 1 1/2 turn up to 350°F. Pork will fall apart serve with mashed potatoes. This is my best pork & kraut you will ever have.

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.

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.