Best Ever Pork Roast and Sauerkraut

Ring in the New Year with THE BEST Pork and Sauerkraut recipe! Juicy and packed with so much flavor that’s perfect all year long! Mom’s recipe, perfected!

If you don’t have space in the oven for this, you can make this in the slow cooker! Just click here for the info below.

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 and it was my first New Year’s Eve without 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.

This recipe uses pretty standard ingredients found either in the pantry or your local supermarket.

• Pork roast – can be pork loin but not tenderloin
• Sauerkraut
• Seasonings – salt, pepper, smoked paprika, caraway seeds (yes you can omit them if you hate them but I love them)
• Sweetness – brown sugar (see the section about using it)
• Apple and Onions – this helps balance out the acidity of the sauerkraut

Let’s Make Deliciousness!

1. Start by patting your pork roast dry and then seasoning all over with the salt, pepper, and paprika mixture.

2. In a heavy bottom pan (like a Dutch oven), add the oil.
3. Once the oil is shimmering, add in the pork roast.

4. Sear on all sides until a golden-brown crust forms.
5. As the pork is searing, preheat the oven.

6. Remove the pork from the pan, wipe out most of the oil, and then proceed to add in the rest of the ingredients.

7. To the pan add the sauerkraut, caraway seeds, onions, and apples.

8. Add in the seared pork roast, cover with the lid or foil (tightly), and pop it into the oven.

We never had good 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 backward.  By swinging it forward you’re 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. 

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 on 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 tutu for this child.

This post has a lot of sentimental meaning to me thus it’s very story-based BUT I also know you guys have questions so let’s get to the types of pork to use.

Since this is slow-roasted, you can go with Boneless Pork Loin or Bone-in Pork Loin. As you can see below, mine still has a slight fat cap on top to help keep it moist as it bakes.

I would not use tenderloin as that’s too lean. I’ve had some ask if they could use butt roast or pork shoulder. You can BUT those cuts tend to be higher in fat AND often are used in pulled pork.

The higher the fat content allows for that meat to just shred apart. So could you use it in this recipe? Sure but I wouldn’t. I like to be able to slice my pork.

Onions add a few things flavor-wise to this dish:

1. It adds a deep, richer flavor. Onions, as they slow roast become sweet and almost buttery.
2. It adds cohesion to the flavor profile. Now if you hate onions as I did, then shred or grate them like cheese. They will honestly melt into nothing but you’ll still get that amazing flavor. Trust me, you NEED them in this dish.

Apples and Pork

Apples help to curb the bitterness/tang of the sauerkraut. You won’t see them but the light sweetness it adds to the dish helps balance out the flavors. It’s not necessary to add them, especially if you like a sour/tangy kraut.

I personally love SnowFloss Bavarian Floss. I’ve tried others but that’s the one I always go back to. I like that one as it’s sweetened slightly with a hint of sugar and caraway seeds.

Even though I grew up in a German and Slovak family, we were not fans of very sour or tangy kraut. Sure it had to have a bite to it but not so much that you got that twinge/sting in the back of your jaw when you ate it.

When Mom made this and when I make it we always taste the kraut straight out of the jar. Sometimes the kraut can have a really strong bite than the other jar.

So always try it first. This is what dictates how much sugar to add, if at all. If the kraut is super tangy, I will add the full amount to the recipe. If it’s not, I will cut back.

Now, if you like it super tangy/sour, you don’t have to add the sugar. It’s all up to you and what you like. The sugar is added to only help balance out the bite of the kraut.

The brown sugar is truly your call and all based on your preference as to how you like your kraut.

How and where I buy my pork roast

If you belong to Sam’s Club, Costco, or a big warehouse store, they are your best bet. the prices are super cheap AND you can get a large one that you can slice into smaller portions.

During the holidays, I normally buy a 12lb pork loin roast from Sam’s Club that I cut up into three-pound sections.  Since it’s just the two of us, that is way more than enough for us to both eat over several days. 

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.  Like clockwork just like years have gone by I made this for New Year for us with a side of my perfect mashed potatoes. It just goes together.

1. Sear The Meat

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 a 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 patting it 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”. 
• Add oil to the pan and when it begins to shimmer, add the meat (carefully). Pan-sear on all sides for 5-8 minutes. 

2. The liquid in the pan

The second thing you need to ensure is that there is always liquid in the pan while it’s cooking. With this you have 2 choices – you can use the liquid that your kraut came with if you want that sour/tangy punch OR you can go with a cup of water. I suppose you could use pork stock but I’ve personally never tried it.

If you’re making a double batch or your pan is HUGE, you may need to add more. You just don’t want it submerged as then you’re almost poaching/boiling it rather than slowly roasting it.

Plus, make sure to check on it every 30 minutes or so to make sure that there is liquid in the pan at all times. If you don’t, the pork will dry out and the kraut will burn.

3. Seal it up

The last thing is you MUST have a tight seal on it. This does two things – it keeps the moisture and liquid trapped inside to help keep it moist and tender and second, it helps to prevent it from drying out.

This is KEY! If your pan has a lid but it’s not a good-fitting seal, cover the pan with foil then put the lid on it. It can’t hurt and you’re doing yourself and your pork a favor.

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?”

1. Pan sear the meat following the recipe, and in the bottom of a 6qrt slow cooker add in the sauerkraut, caraway seeds, onions, apples, brown sugar, and pork (water if you drained the kraut).
2. 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!

The absolute BEST way is slow roasting it in the oven. When I make it for a crowd I’ll still pan-sear it but will just throw everything in the slow cooker 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.

What to Serve with this recipe

• Mashed Potatoes
• Creamy Corn Casserole
• Rolls

Resting your meat – there’s a reason!

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 do you partially cover the 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 the 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.

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 for this.

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