Sauerkraut Pork Roast

Every once in a while my German heritage comes out in my cooking. Not nearly as much as you’d think, but it definitely does with this dish. It’s a sauerkraut pork roast that slowly cooks in the crockpot with brown sugar, apple juice, onion, and a few interesting spices. It may sound weird at first glance, but trust me. This is one of the most delicious roasts you’ll ever make. Let it cook all day until the meat is tender, and serve with homemade mashed potatoes and rolls.

I love making this sauerkraut pork roast in my slowcooker. Great for Sunday dinners with fresh rolls and real mashed potatoes.

Sauerkraut Pork Roast
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Sauerkraut Pork Roast

Ingredients

  • 1 pork shoulder roast 4 to 6 pounds
  • 2 - 15 ounce cans sauerkraut
  • 2 onions, sliced
  • 1 tablespoon ground cinnamon (yes tablespoon)
  • 1 tablespoon caraway seed (optional)
  • 1 cup brown sugar
  • 1 cup apple juice (or 1/2-cup each water and applesauce)

You need a crock pot to prepare this recipe. I like to buy boneless rolled shoulder roasts for roasting. They cost under $1.99 per pound where I live, and are easier to serve than roasts with the bone in. Sometimes pork roasts with the bone in them go on sale for very little though, and when they do, I buy them for this recipe.

Place the pork roast into the crockpot. Add the sauerkraut on top, and then the onions. Sprinkle the cinnamon and caraway seed over top of the onions. Scatter the brown sugar over this, and then pour in the apple juice. Cover the crock pot and cook it on High for 4 hours, or on Low for 7 to 8 hours. Serve with yeast rolls, mashed potatoes and steamed carrots. Delicious and perfect for Sunday Supper.

https://www.hillbillyhousewife.com/sauerkrautporkroast.htm

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This sauerkraut pot roast is perfect for Sunday dinner. Start it in the morning and come home to a perfectly cooked sweet and sour roast. I serve this with mashed potatoes and rolls.

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