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If you need a simple, no-fuss dinner that’s easy to get in the oven, this pork roast with sauerkraut is it. The pork turns out tender and savory, the sauerkraut mellows as it cooks, and a small touch of sweetness brings everything into balance. It’s easy to prep, mostly hands-off, and delicious enough for Sunday dinner.
Pork Roast and Sauerkraut is a Classic!
This one is a tried-and-true dinner recipe I have been making for years, one that I come back to again and again. It’s the kind of meal that doesn’t ask much of you but delivers big on flavor. My family loves how tender the pork turns out, and I love that it’s mostly hands-off once it’s in the oven.
What makes this a go-to recipe!
❥ Flavor: Savory, slightly tangy sauerkraut balanced with just a touch of sweetness
❥ Ease: Minimal prep with simple, pantry-friendly ingredients!
❥ Texture: Fork-tender pork that slices beautifully.
❥ Comfort Factor: Classic, old-fashioned flavors that feel like home.
NikkiWhat You’ll Need to Make Roast Pork and Sauerkraut
- Pork Loin Roast: Lean, tender, and perfect for slicing. Boneless or bone-in both work.
- Sauerkraut: Drained is best. Rinse lightly only if very salty or tangy.
- Apples: Optional, but they add a gentle sweetness that balances the sauerkraut.
- French Onion Soup Mix: A great shortcut that adds savory depth.
- Chicken Broth or Beer: Keeps everything moist and adds flavor without overpowering the dish.
How to Cook a Pork Roast with Sauerkraut
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep and Season the Pork
Preheat the oven to 325°F. Pat the pork dry and season generously with salt and pepper.
Step 2 | Sear for Flavor
Heat oil in a Dutch oven over medium-high heat. Sear the pork on all sides until golden, then turn fat-side up.
Step 3 | Build the Sauerkraut Base
Add the drained sauerkraut and apples (if using) around the roast.
Sprinkle brown sugar over the sauerkraut.
Then, add the onion soup mix over everything.
Step 4 | Add Liquid and Roast
Pour the broth or beer around the pork.
Cover tightly and roast until the pork reaches 145°F, about 20–25 minutes per pound.
Step 5 | Rest the Pork
Let it rest for 15 minutes before slicing. This helps keep it juicy.
Step 6 | Optional Browning Step
If you’d like more color, turn the oven to 450°F. Return the roast to the Dutch oven uncovered for 5–10 minutes, watching closely so it doesn’t overcook.
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Step 7 | Stir the Sauerkraut in the Juices
Stir the sauerkraut mixture well, scraping up any flavorful bits from the bottom and mixing the seasoning and pan juices all through the sauerkraut and apples.
Step 8 | Slice and Serve
Slice the pork roast and serve it with the sauerkraut mixture spooned over the top (and don’t forget some of those juices).
Slow Cooker Pork Roast with Sauerkraut
- Season the Pork
Pat the pork roast dry and season all over with salt and pepper. - Optional Sear (Recommended)
Heat oil in a skillet over medium-high heat and sear the pork on all sides until browned. This adds extra flavor, but you can skip it if you’re short on time. - Layer the Ingredients
Add the drained sauerkraut and apples (if using) to the bottom of the slow cooker. Sprinkle the brown sugar over the sauerkraut. - Add the Pork and Seasoning
Place the pork roast on top, fat side up. Sprinkle the onion soup mix over the pork and sauerkraut. - Add Liquid
Pour the chicken broth or beer around the pork, not directly over the top. - Cook: Cook on low for 8-9 hours or high for 4-5 hours.
Cook until the pork is tender and reaches an internal temperature of 145°F. - Rest, Stir, and Serve
Remove the pork and let it rest for 10–15 minutes before slicing. Stir the sauerkraut mixture into the cooking juices, then serve with the sliced pork.
Variations and Substitutions
Pork Options
- Pork Loin Roast: Best choice for slicing and the most traditional option here.
- Bone-In Pork Loin: Adds extra flavor. Cook time may be slightly longer.
- Pork Shoulder (Boston Butt): Use if you prefer a fall-apart texture. Increase cook time and plan to shred instead of slicing.
Sauerkraut Swaps
- Low-Sodium Sauerkraut: Great if you’re watching salt levels.
- Fresh Sauerkraut (refrigerated): Often milder and less salty than canned or jarred.
- Rinsed Sauerkraut: Rinse lightly if you prefer a softer tang, then drain well.
Apple Options
- Best Apples: Granny Smith, Honeycrisp, or Braeburn for a balance of sweet and tart.
- No Apples: Simply leave them out—the dish will still be savory and delicious.
- Extra Sweetness: Add one pear or a small handful of golden raisins.
Seasoning Changes
- Traditional Flavor: Add sliced onion and caraway seeds to the sauerkraut.
- Garlic Lover’s Version: Add fresh garlic or extra garlic powder.
- Herb Boost: A pinch of thyme or rosemary works nicely with pork.
Liquid Substitutions
- Chicken Broth: Mild and family-friendly.
- Light Beer: Adds depth and richness.
- Apple Juice or Cider: Enhances sweetness and pairs well with apples.
How Long to Cook a Pork Roast
Pork Roast Cook Times & Temperatures Guide
| Cut | Oven Temp | Cook Time | Final Internal Temp | Best For |
|---|---|---|---|---|
| Pork Loin Roast (boneless) | 325°F | 20–25 min per pound | 145°F + 3-min rest | Slicing |
| Pork Loin Roast (bone-in) | 325°F | 22–27 min per pound | 145°F + 3-min rest | Slicing, more flavor |
| Pork Shoulder / Boston Butt | 325°F | 35–45 min per pound | 190–205°F | Pulled pork (fall apart) |
| Pork Tenderloin | 400°F | 20–25 minutes total | 145°F + 3-min rest | Quick, tender roast |
| Pork Rib Roast (rack of pork) | 325°F | 20–25 min per pound | 145°F + 3-min rest | Special occasions |
| Fresh Picnic Roast | 325°F | 35–45 min per pound | 190–205°F | Shredding, braising |
Oven Temperature Notes
This pork roast is best cooked at 325°F for the most tender, juicy results. The slightly lower temperature allows the pork to cook evenly without drying out, which is especially important for lean cuts like pork loin.
If you prefer to cook at 350°F, you can absolutely do that—just know the roast will cook a bit faster. Plan on 18–22 minutes per pound, and be sure to check the internal temperature early. Remove the pork when it reaches 145°F, then let it rest before slicing.
Kitchen Tip: No matter which temperature you use, a meat thermometer is your best friend here. Pork can go from perfectly juicy to overcooked very quickly.
Recipe FAQs
Not usually. Draining is enough. If your sauerkraut is very tangy or salty, you can give it a quick rinse—but don’t wash away all that flavor.
Yes! The apples add a subtle sweetness that balances the sauerkraut, but the recipe is still delicious without them.
A pork loin roast is the best choice for pork and sauerkraut. It’s lean, cooks evenly, and slices beautifully, making it ideal for oven roasting. If you prefer a more fall-apart texture, a pork shoulder (Boston butt) also works well, but it will need a longer cook time and is better for shredding than slicing.
I recommend 325°F for the juiciest, most tender results. It’s more forgiving and helps prevent drying out. If cooking at 350°F, reduce the time to 18–22 minutes per pound and check the temperature early.
What to Serve with Pork Roast and Sauerkraut
This pork roast with sauerkraut pairs beautifully with simple, classic sides. Serve it with creamy mashed potatoes, buttered egg noodles, or green beans to soak up all those savory juices.
Add a basket of warm dinner rolls or cornbread muffins, and you’ve got an easy, well-rounded meal that works just as well for a weeknight as it does for Sunday dinner.
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Pork and Sauerkraut Recipe
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Ingredients
- 3-4 pound pork loin roast
- 1 tablespoon avocado oil - or neural oil
- 1 teaspoon kosher salt - or to taste
- ½ teaspoon black pepper
- 32 ounces sauerkraut - drained
- 2 medium apples - cored and sliced into wedges or diced (optional)
- 3 tablespoons brown sugar
- 1 packet beefy onion soup mix - dry
- 1 cups chicken broth - or light beer
Instructions
- Remove the pork loin out of the refrigerator. Preheat the oven to 325°F.
- Season pork loin with salt and pepper.
- In a dutch oven, over medium-high heat, place oil until the pan is hot. Add pork loin and a sear on all sides. Turn the fat side up.
- Add the sauerkraut and apples around the pork roast and sprinkle brown sugar over the top of the sauerkraut mixture.
- Sprinkle the dry onion soup mixture over the pork roast and on top of the sauerkraut mixture.
- Pour the beer or broth over the sauerkraut.
- Cover with a tight lid or foil and bake for 20-25 minutes per pound or the pork is tender (the internal temperature should reach 145°F).
- Let the roast rest for 15 minutes before slicing.
- To brown, turn the oven to 450°F. Put the roast back in the oven uncovered for 5-10 minutes.
- Remove from the oven. Transfer the pork to a cutting board and slice. Stir the sauerkraut mixture and serve with pork.
Notes
Slow Cooker Instructions
Season the pork roast with salt and pepper. Add drained sauerkraut and apples (if using) to the slow cooker and sprinkle with brown sugar. Place the pork on top, fat side up, and sprinkle with onion soup mix. Pour broth or beer around the pork. Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until tender and the pork reaches 145°F. Let rest, then slice and stir sauerkraut into the juices before serving.Want to Save this Recipe?
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