Nothing says comfort and community quite like pork and sauerkraut slow-roasting in the oven. This dish brings together savory, tender pork with the tang of sauerkraut and the subtle sweetness of apples and brown sugar.
It’s a warm, rustic meal perfect for gathering loved ones around the table, whether it’s a casual Sunday lunch or a special New Year’s dinner. And here’s the best part: it all comes together in one pot with minimal prep, giving you more time to focus on the people you’re serving.
Pork and Sauerkraut: A New Year’s Tradition
I’ve always enjoyed the tangy flavors of pork and sauerkraut on New Year’s Day. This Pennsylvania Dutch tradition reminds me of my grandmother’s cooking, a warm and familiar way to welcome a fresh start. While living in the South, I’ve added my local twist. Now I serve this dish with Southern favorites like Black-Eyed Pea Hummus and Keto Collard Greens. It’s a beautiful way to blend nostalgia and new traditions, starting the year with both comfort and connection.
What Is the Tradition of Pork and Sauerkraut?
Pork and sauerkraut hold a special place in New Year’s celebrations, particularly within German and Pennsylvania Dutch traditions. This meaningful meal is more than just delicious comfort food. It’s a blend of cultural symbolism and hopeful aspirations for the year ahead.
Why Sauerkraut?
In German New Year’s dinners, sauerkraut symbolizes blessings and longevity. Each shredded strand of cabbage represents abundance. It’s common to wish each other a year as plentiful as the threads of sauerkraut in the pot.
Why Pork?
The symbolism of pork is rooted in hope and abundance:
- Forward Progress: Pigs root forward when foraging, unlike chickens or lobsters, which move backward. This motion symbolizes moving ahead into a prosperous new year.
- Prosperity: Pork’s rich fat content is associated with wealth and abundance, making it a fitting centerpiece.
Key Symbolic Takeaways:
- Rich Fat = Prosperity and abundance.
- Sauerkraut = Blessings and a long life.
- Pork = Good fortune, wealth, and forward momentum.
- Pig’s Behavior = Encouragement to move forward, not backward, in the new year.
Before You Get Started
Before making this comfort-filled classic, a little prep will go a long way to make your pork and sauerkraut roast a meal that everyone will want seconds.
Prep Like a Pro:
- Pat the pork dry thoroughly: This helps develop a beautiful golden crust when searing—don’t skip it!
- Rinse and drain sauerkraut only if it’s overly salty: Most fresh kraut is balanced, but taste it first and adjust to your preference.
- Room temperature pork is key: Let the pork sit out for 15–20 minutes before cooking to ensure even heat distribution.
Helpful Equipment:
- A 4-quart Dutch oven with a lid: A heavy pot retains heat, helping to keep the pork moist and tender.
- Meat thermometer: Ensures you cook the pork to juicy perfection (internal temperature of 150°F).
Common Mistakes to Avoid:
- Skipping the sear: Searing adds depth and locks in flavor. Even a quick browning step makes a big difference.
- Not enough liquid: Always check the pot before baking and halfway through. Add broth, water, or apple cider to keep things moist.
- Overcooking the pork: Use a thermometer, and remember it will continue cooking slightly as it rests. Aim for 150°F before letting it rest.
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 is my favorite for this dish. Other great options include pork shoulder, chops, or even hot dogs. You can use any pork you enjoy, but be sure to trim off any excess fat to keep the sauerkraut from turning oily.
- Sauerkraut: Choose fresh, refrigerated sauerkraut for best flavor. It’s fresher, crunchier, and less salty than the canned version. Also, skip rinsing to preserve the natural brine.
- Caraway seeds: If you like traditional flavor, get whole seeds from the bulk spice section. They’re cheaper and more aromatic than pre-ground.
- Onion: Choose a medium yellow onion for sweetness that balances the kraut.
- Apple: A Granny Smith gives bright tartness, but you can use Honeycrisp or Braeburn for a more mellow sweetness.
How to Make Pork and Sauerkraut
This hearty one-pot meal is easy to prep and even easier to serve:
Season the Pork
Pat the pork loin dry with paper towels. Rub it all over with salt, pepper, and smoked paprika.
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 the Dutch oven pot. 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 beer/wine) to create about 1 cup of liquid in the pot.
Bake and Serve
Cover and bake for 2 hours, or until the internal temperature reaches 150°F.
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.
Gina’s Recipe Tips and Variation Ideas
Recipe Tips:
- Prevent Dryness: Check the liquid level frequently during baking. Add water, broth, or wine as needed.
- Use a Thermometer: Always check the internal temperature for doneness without overcooking.
Recipe Variations:
- Sweet & Tangy: Add a splash of apple cider vinegar and a few tablespoons of honey for a sweet, tangy flavor.
- With Potatoes: Add quartered red potatoes before baking for a one-pot meal.
- Flavor Enhancements: Add a few garlic cloves, mustard seed, or bay leaves for extra depth.
- Crockpot Version: Follow all steps but cook in a slow cooker on low for 6 to 8 hours.
Make It A Meal
If you want classic sides to serve with New Year’s pork and sauerkraut, go for Crusty Beer Bread, and Instant Pot Applesauce for that traditional holiday feel. For a regular weeknight meal, this dish also pairs wonderfully with Easy Fresh Green Beans and Mushrooms or a refreshing Creamy Cucumber Onion Salad to keep things light and balanced.
Storage and Reheating Instructions
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions using freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a covered dish in the oven at 300°F until heated through, or microwave on medium in 1-minute intervals.
Make-Ahead Tips: This recipe is great for meal prep! Make it a day in advance and reheat on low with a splash of apple juice for easy entertaining.
Biblical Hospitality Reflection
“Jesus changed lives around the table. So can you.” — Intentional Hospitality
There’s a unique beauty in serving a meal like pork and sauerkraut, one rooted in tradition, celebration, and togetherness. It reminds us that hospitality isn’t about perfection; it’s about presence. Luke 14:13-14 encourages us to invite those who cannot repay us, reflecting the generous heart of Christ.
Hostessing Tip: Prep all your ingredients the night before or in the morning. Be sure to toss your apples in some lemon juice to prevent browning. Store prepped onions, apples, and sauerkraut in separate containers in the fridge. When it’s time to cook, it’ll feel like the hard part is already done. Just sear, layer, and bake!
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Oven-Baked Pork and Sauerkraut
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
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, use only if needed to keep dish moist
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 2 hours, or until a meat thermometer reads 150 degrees Fahrenheit in the thickest part of the pork.
- Check every 30 minutes. If the liquid has mostly evaporated, add a bit more water 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.
Notes
- Flavor Enhancements: Try adding garlic cloves, mustard seed, or bay leaves for extra depth.
- Prevent Dryness: Keep checking the liquid during baking. Add water, broth, or wine as needed.
- Use a Thermometer: Always check the internal temp for doneness without overcooking.
- Sweet & Tangy: Add a splash of apple cider vinegar and a tablespoon of honey for a sweet zing.
- With Potatoes: Add quartered red potatoes before baking for a one-pot meal.
- Crockpot Version: Follow all steps but cook in a slow cooker on low for 6 to 8 hours.
Excellent
Happy New Year Mike!