This is the best pork and sauerkraut recipe. I just made this yesterday for New Years Day and my wife and I loved it. The key to make it good though is to first season the roast (I used Nature's Seasoning and dried thyme) and sear it on your gas grill. And to roast it on your convection setting in your oven on 350°F (my oven on convection mode automatically lowers the temperature to 325°F). I also first sweated the onions in oil and Nature's Seasoning (I also gave them a rough chop). If you roast it in a covered pan you shouldn't need to add the second can of beer. I will be trying next time I make to use bone in pork as one reviewer suggested as I think that will make it even juicier. Also roast it with the fat side up so that the fat melts over it as it cooks. Enjoy you will love this one.

What are good side dishes to go with this?

Great recipe. If your pork is dry, it is most likely that you have chosen the wrong type of roast. I always like a bone in shoulder or butt roast. These need three hours and will stay really moist. I also like to throw in a few garlic cloves--along with the apples they add a richness and complexity to the kraut.

We always have sauerkraut on New Years. Add hotdogs to the ktaut for the last hour. Dumplings are good too.

If you don't want to add beer try apple juice or cider. I've tried both and it's very good either way!

My wife likes sauerkraut, so I skipped the brown sugar and onions. My wife likes beer, so I added the second can after cooking. My wife likes her sauerkraut sour, so I sprinkled apple cider vinegar on her portion after I dished it. I believe this may be more German than the original.

Would just like to comment that if you sear your roast and then put it in the oven at 250°F for most of the day the pork will be moist and falling apart tender and no crock pot needed. Mine has been in the oven since 8:00 am and supper will be about 5:30 pm. It will be perfect.

I grew up in Lancaster, Pa. Pork and sauerkraut on New Year's Day was a MUST. I always use a Boston Butt and it is more moist. Set oven for 350°F, rinse and pat dry roast, sprinkle liberally with salt, fresh ground black pepper, garlic powder and fresh grated nutmeg. A little water in the bottom of the pan and roast for 2 hours. Remove pork from pan and pour the juice into sauce pan for gravy. Return pork to pan and add sauerkraut, undrained and cook for another hour (last 1/2 hour uncovered) Let meat rest then slice and serve with sauerkraut OVER the mashed potatoes. Good side dish is glazed peas.

followed recipe exactly, used a high malt beer and a pork loin roast, fat side up. Roasted for 3.5 hours @350°F then uncovered and continued @400°F for 30 minutes to brown. Served with mashed potatoes. It was perfect.. Tender, juicy, flavorful. The kraut had a nice savory sweet flavor.Thinking of using leftovers for a pulled pork and kraut sandwich on rye. Easiest recipe ever and so yummy.

If you use a pork shoulder instead of a loin and sear it first, you will get more flavor and meat that will pull apart like a pot roast...roast it "low and slow" is the secret. Apples, onions, brown sugar, kraut (be sure to rinse first)& beer....doesn't get any better.

What kind of beer do you all use and is the brown sugar packed?

We call this "sweet & sour" pork. I also add diced tomatoes.

Can someone please tell me what kind of beer works best with this recipe? My grandmother made this every New Year's Eve and I don't ever recall her using beer, but since I don't have her recipe I'm going to give this one a try. Hers used to fall off of the bone and it's the only way I would eat sauerkraut. So, any suggestions on types of beer would be most appreciated. Thank you!