Pork and sauerkraut is a Pennsylvania Dutch New Year’s tradition that’s just as wonderful any time of year. This oven-baked Dutch oven version brings tender pork roast together with tangy sauerkraut, sweet apple, and a touch of brown sugar for a dish that’s hearty, flavorful, and perfect for hosting. Whether you’re welcoming the new year with family or simply gathering friends around the table, this one-pot recipe is sure to bring good luck and has stress-free prep.
Pork and Sauerkraut
This recipe has all the makings of a true crowd-pleaser. The Dutch oven locks in moisture so the pork comes out tender and juicy every time. The sauerkraut mingles with the onions, apples, and pork drippings for a savory, slightly sweet flavor that’s just irresistible. Best of all, it’s a one-pot meal that frees you up to enjoy your guests and the celebration, instead of fussing in the kitchen.
Pork and Sauerkraut: A New Year’s Tradition
For generations, families have gathered around pork and sauerkraut on New Year’s Day, especially in Pennsylvania Dutch and German homes. The tradition is more than just a meal; it’s a symbol of hope, abundance, and good fortune for the year ahead.
Why sauerkraut? Each strand of shredded cabbage is said to represent blessings and long life. In many families, it’s common to wish each other a year as plentiful as the threads of sauerkraut in the pot.
Why pork? Pigs root forward as they forage, a reminder to move confidently into the new year. The rich fat of pork symbolizes prosperity and abundance, making it the perfect centerpiece for a celebration meal.
My own family carried this tradition, too. I remember waking up on New Year’s morning to the smell of sauerkraut simmering away, the tangy scent filling the kitchen while the pork roasted low and slow. Now, living in the South, I still carry that Pennsylvania Dutch heritage forward, often pairing this dish with collard greens, Southern corn bread, or black-eyed peas for a beautiful blending of traditions.
Key Takeaways of the Tradition:
- Sauerkraut = Blessings and longevity
- Pork = Prosperity and good fortune
- Pig’s behavior = Forward progress into the new year
Whether you believe in the good-luck charm or not, starting the year with a warm, shared meal of pork and sauerkraut is a beautiful way to gather loved ones around the table and celebrate fresh beginnings.
Ingredients You Will Need
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Pork Loin Roast: Boneless pork loin works beautifully here for easy slicing. For a more shreddable texture, try pork shoulder.
- Sauerkraut: Fresh, refrigerated sauerkraut gives the best flavor. I don’t rinse mine. Some brands are a lot saltier than others, though, so it really depends on which one you buy.
- Apple: I use a large, sweet red apple like Gala or Honeycrisp. A Bartlett pear works well here too.
- Onion: Yellow onion gives a mellow sweetness that balances the tang.
- Brown Sugar: Helps soften the sauerkraut’s bite.
- Caraway Seeds (optional): A traditional flavor pairing with cabbage.
- Seasonings: Salt, black pepper, and smoked paprika to deepen the pork’s flavor.
- Olive Oil: Used for searing the pork before baking.
- Liquid (if needed): Water, chicken broth, or beer all work to keep the roast moist.
How to Make Pork and Sauerkraut
Season the Pork
Pat the pork loin dry with paper towels. Rub it all over with salt, pepper, and smoked paprika. Don’t skip this step, as it adds flavor depth that you’ll taste in the final dish.
Sear the Pork & Layer Your Dutch Oven
Heat olive oil in a large skillet over medium heat. Brown the pork on all sides, about 5 minutes total.
Spread the sauerkraut and its juices evenly in the bottom of a 4-quart Dutch oven. Top with caraway seeds (if using), then layer the chopped onions and diced apples. Finish by sprinkling the brown sugar evenly over the top to balance the tang with a touch of sweetness.
Place the seared pork on top of the sauerkraut mixture. If the mixture is dry, pour in enough water (or chicken broth or beer) to create about 1 cup of liquid in the pot.
Bake and Serve
Cover and bake at 325°F for 1 1/2 to 2 hours, until the internal temperature reaches 150°F. I start checking the temperature at the 1 1/2 hour mark so the pork doesn’t dry out.
Every 30 minutes, check if the liquid has evaporated. Add more water if needed.
Remove from the oven and let the pork rest on a tray under foil for 15 minutes before slicing.
For shredded pork: Skip the resting and pull apart with two forks. I shred it when I’m feeding a bigger crowd because it seems to go further that way.
Gina’s Recipe Tips and Variation Ideas
Add-In Options
I often tuck a few potatoes or carrots into the pot for a one-pan meal.
Simple Substitutions
- Pork shoulder instead of loin (for shreddable texture).
- Bartlett pears instead of apples.
- Chicken broth or beer instead of water for a deeper flavor.
Tips for Recipe Success
- Don’t skip the sear; it locks in flavor.
- Always use a thermometer; pork should reach 150°F before resting.
If you’d rather let the slow cooker do the work, try my Pork and Sauerkraut Crock Pot Recipe.
Hospitality in Action
Start the new year by opening your table and your heart with purpose. Plan a simple New Year’s Day meal like pork and sauerkraut with Black Eyed Peas and Collard Greens, and invite others into it as an act of biblical hospitality. Before the meal, pray over each guest by name, asking God to bless their year ahead. Set the table with small Scripture cards or handwritten blessings, and read Lamentations 3:22-23 together as a reminder of God’s faithful love: “Because of the Lord’s great love we are not consumed, for his compassions never fail. They are new every morning; great is your faithfulness.”
During the meal, invite everyone to share one way they saw God at work in the past year and one thing they’re praying for in the year ahead. Let your table be a space of reflection, renewal, and spiritual connection. It might just shape the year to come.
More Good Luck New Year’s Recipes To Add To Your Dinner
If you make this for your New Year’s table, would you come back and leave a star rating below? It helps other families find a pork and sauerkraut they can count on for their own good luck dinner.
Traditional Pork and Sauerkraut
Ingredients
- 2 pounds pork loin roast, boneless
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly cracked
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 pound sauerkraut, fresh, not canned; do not rinse
- 1 tablespoon caraway seeds, optional
- 1 cup onion, finely chopped
- 1 apple, large, peeled, cored, and diced
- ¼ cup brown sugar, add more if sauerkraut is very tart
- 1 cup water, could also substitute with chicken broth or beer
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
Season the Pork
- Pat the pork loin dry with paper towels. Rub it all over with salt, pepper, and smoked paprika.2 pounds pork loin roast, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika
Sear the Pork
- Heat olive oil in a large skillet over medium heat. Add the pork roast and brown all sides evenly, about 5 minutes total.2 tablespoons olive oil
Layer the Dutch Oven
- Spread the sauerkraut and its juice evenly in the bottom of a 4-quart Dutch oven.1 pound sauerkraut
- Sprinkle with caraway seeds (if using).1 tablespoon caraway seeds
- Add the chopped onion and diced apple.1 cup onion, 1 apple
- Sprinkle the brown sugar evenly over the top.¼ cup brown sugar
- Place the pork roast on top of the sauerkraut mixture. If the sauerkraut is dry, pour in just enough water to make about 1 cup of liquid in the pot.1 cup water
- Cover and bake for 1 1/2 to 2 hours, until a meat thermometer reads 150 degrees Fahrenheit in the thickest part of the pork. Start checking at 1 1/2 hours.
- Check every 30 minutes. If the liquid has mostly evaporated, add a bit more water, broth, or beer to maintain moisture.
Rest the Meat
- Remove the Dutch oven from the oven. Transfer the pork to a tray, cover with foil, and let it rest for 15 minutes before slicing.
- For shredded pork: Skip the resting and use two forks to pull the meat apart.
Gina’s Notes and Tips
Recipe Tips
- Don’t skip the sear; it locks in flavor.
- Prevent Dryness: Keep checking the liquid during baking. Add water, broth, or beer as needed.
- Use a Thermometer: Always check the internal temperature for doneness without overcooking. Pork should reach 150°F before resting.
Recipe Variations
- Pork: Pork shoulder instead of loin (for shreddable texture).
- With Potatoes: Add quartered red potatoes before baking for a one-pot meal.
Storage and Reheating
- Room Temperature: Don’t leave pork and sauerkraut out longer than 2 hours.
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm covered in the oven at 300°F until heated through, or microwave in 1-minute intervals. Add a splash of apple juice or broth to keep it moist.
Excellent
Happy New Year Mike!
Excellent added 1/2 cup Guinness beer 1/2 chicken stock 2 garlic cloves 1 bay leaf cooked in crock pot 51/2 hrs also quarterd some potatoes meal turned out amazing
Craog, I agree, a Guinness would be great! I’m going to try your add-ins the next time pork loin goes on sale. Thanks for sharing.