Traditional Pork and Sauerkraut
Oven-baked pork and sauerkraut is a cozy one-pot meal featuring juicy pork roast, tangy sauerkraut, and sweet apples. This Dutch oven version bakes low and slow, making it perfect for family dinners or New Year’s celebrations. Serve with mashed potatoes or spaetzle for a traditional touch.
Equipment
- 4 quart Dutch Oven
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 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, 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.
Notes
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 or butt instead of loin (for shreddable texture).
- 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.
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.
Nutrition
Serving: 1serving | Calories: 322kcal | Carbohydrates: 20g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 968mg | Potassium: 803mg | Fiber: 4g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 2mg
