Pork and Sauerkraut

Prep Time:
15 mins

Cook Time:
3 hrs

Additional Time:
10 mins

Total Time:
3 hrs 25 mins

Servings:
6

Ingredients

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Place pork into a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple in a large bowl until combined; pour over pork.

Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue roasting until an instant-read thermometer inserted into the center of pork reads at least 145 degrees F (63 degrees C), about 2 hours more; add more water as needed if sauerkraut mixture begins to look dry.

Remove from the oven and allow pork to rest for about 10 minutes in a warm area before slicing.

Cook’s Note

You can substitute one bag or three pints of homemade sauerkraut if desired.

Adding the apple and onion takes away the common side effects of eating sauerkraut.

If adding dumplings, do so after Step 3. Remove the cooked roast from the pan and pour the sauerkraut mixture into a large pot, stirring in more water if needed. Bring to a boil. Drop teaspoonfuls of dumpling batter on top of the boiling sauerkraut. Reduce the heat, cover tightly, and steam the dumplings until cooked through, about 12 minutes.

Nutrition Facts (per serving)