Why I love this pork and sauerkraut recipe
For as long as I can remember, my mom made pork and sauerkraut. It was always just there, something that we ate every now and again, and I never questioned it – even though I thought it was icky for a long time.
But after being away from home for so long, I started craving it, and over time, I developed a love for all things sauerkraut. I even sought it out while we were in Alsace and at the little Christmas market stand in Amiens.
The one thing that I didn’t love about my mom’s recipe is that it took all day to cook on the stove, and while that’s usually fine, especially since I’m home most days, it’s just not always feasible.
So I tested and retested it, until I perfected how to make pork and sauerkraut on in the oven, in the slow cooker and the Instant Pot.
If you like this recipe, you have to try this slow cooker white chicken chili, and this Instant Pot Mississippi pot roast and these Slow cooker beef tacos.
Searching for more pork recipes? grilled pork ribs / glazed pork tenderloin / Dr. Pepper ribs / baked stuffed pork chops / pulled pork sandwiches
Ingredients & substitutions
- Brown gravy mix – This recipe uses brown gravy mix, which can sometimes contain milk ingredients, but I’ve found several brands that don’t. The one pictured did not contain milk at the time I used it, but always check ingredient lists since they may change at any time.
- Sauerkraut – You can use your favorite sauerkraut, homemade or store bought.
- Pork loin – I like to use a pork loin (not a tenderloin) for this recipe. I find that it’s the best balance of lean and fat. You could also use a pork shoulder, but it will need to be cooked longer to make it tender.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make pork and sauerkraut
No matter which method you choose, you’ll need to follow the first steps listed below. If you’re using the Instant Pot, you can sear on the stove (instructions below) or the Instant Pot (follow instructions in that section).
Prep the ingredients. Liberally season the pork roast with salt & pepper. Mix the sauerkraut, water, gravy mix and caraway seeds (if using) in a large mixing bowl until combined.
Sear the meat. Heat a large, oven-friendly skillet or Dutch oven to medium-high.
Add the roast to the pan and sear both sides until golden, about 5 minutes per side.
How to make pork and sauerkraut in the oven
Preheat your oven to 350˚F. Add the sauerkraut mixture to the pan along with the apples and onions. Return pork roast to the pan and place on top.
Cover the pan and put it in in the oven and bake for 1 – 1 1/2 hours, or until pork reaches 145˚F. Remove from oven.
How to serve: Shred or slice the pork before serving along side mashed potatoes.
If you prefer, you can sear your meat in the Instant Pot on the sauté setting. Cut your meat into 3 pieces. After searing cancel the sauté function and remove the meat from the pot.
Add the sauerkraut mixture to the pot along with the apples and onions. Return pork roast to the pot and place on top.
Close the lid and set to the sealing position. Cook on high pressure for 15 minutes.
When the timer is up, allow the pressure to naturally release for 15 minutes before manually releasing the remaining pressure.
How to serve: Shred or slice the pork before serving along side mashed potatoes.
Slow cooker pork and sauerkraut:
Add sauerkraut mixture, apples and onion to the slow cooker and place the seared pork roast on top. Cook on high for 4 – 6 hours, or until pork is tender and cooked through.
How to serve: Shred or slice the pork before serving along side mashed potatoes.
Frequently asked questions
This is a dish that really has it all (fruit, vegetable, meat) so finding things to serve with it can be difficult. I think a nice German potato salad can add a little sweet and tanginess to the plate if you’re looking for more flavor, but simple mashed potatoes could make this into a nice comforting meal.
Something that I didn’t know growing up is that many cultures actually eat this dish on New Years because it’s supposedly good luck. It’s said to bring good luck, good health, and good fortune in the New Year. I’m not sure how lucky it really is, but the sauerkraut does give a nice immunity boost with fiber, vitamins, and iron.
You can expect your leftovers (if there are any) to last up to 4 days in the fridge if stored in an airtight container.
Pork and Sauerkraut
Ingredients
- 1 packet brown gravy mix, (24g)
- 1 cup water
- 2 1/2 – 3 pound boneless pork loin, or boneless pork chops
- 1 bag sauerkraut, (32-ounce)
- 1 apple, cored and sliced
- 1 large sweet onion, sliced
- 1 tablespoon caraway seeds
- Coarse salt & black pepper, to taste
Instructions
- Liberally season the pork roast with salt & pepper.
- Mix the sauerkraut, water, gravy mix and caraway seeds (if using) in a large mixing bowl until combined.
- Heat a large, oven-friendly skillet or Dutch oven to medium-high. Add the roast to the pan and sear both sides until golden, about 5 minutes per side.
To make it in the oven:
- Preheat your oven to 350˚F. Add the sauerkraut mixture to the pan along with the apples and onions. Return pork roast to the pan and place on top.
- Cover the pan and put it in in the oven and bake for 1 – 1 1/2 hours, or until pork reaches 145˚F. Remove from oven.
To make it in the Instant Pot:
- Cut your meat into 3 pieces.
- If you prefer, you can sear your meat in the Instant Pot on the sauté setting. After searing cancel the sauté function and remove the meat from the pot.
- Add the sauerkraut mixture to the pot along with the apples and onions. Return pork roast to the pot and place on top.
- Close the lid and set to the sealing position. Cook on high pressure for 15 minutes.
- When the timer is up, allow the pressure to naturally release for 15 minutes before manually releasing the remaining pressure.
To make it in the slow cooker:
- Add sauerkraut mixture, apples and onion to the slow cooker and place the seared pork roast on top.
- Cook on high for 4 – 6 hours, or until pork is tender and cooked through.
How to serve:
- Shred or slice the pork before serving along side mashed potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This is something I’ve been wanting to make for a long time! I have to admit that I’m a little leery of the gravy mix-I’ve never used that before-but everything I’ve made from your site has been awesome, so I’m going to trust you on this one.
You should definitely try it! Do you like sauerkraut? I know the gravy packet seems weird, but it’s just what my mom has always done. It makes it just slightly thicker (not much) and really flavorful!
The sauerkraut with pork looks lovely. This is something that is made often in my country, Macedonia, in winter and especially on New Year’s Day. I didn’t like it as a child, but now I love it 🙂