Pork Roast And Sauerkraut Recipes

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PORK ROAST AND SAUERKRAUT

My family which is mostly German-Irish ate the same meal for New Year's every year of my life. It consisted of pork roast, sauerkraut, kielbasa and mashed potatoes. We ate the pork (pork roast and kielbasa) because pigs are a symbol of progress. Pigs push forward, rooting themselves in the ground before moving, and we need to move into the New Year in the same way. We eat sauerkraut, as it's believed it will bring blessings and wealth for the new year. It also reminds us that with the good comes the bitter as well. We eat potatoes to remind us that even as poor men we still had potatoes to eat.

Provided by Dianna Jacobs-Fresh

Categories     World Cuisine Recipes     European     German

Time 6h40m

Yield 8

Number Of Ingredients 10



Pork Roast and Sauerkraut image

Steps:

  • Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
  • Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
  • Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
  • Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 24.9 g, Fiber 4.1 g, Protein 26.6 g, SaturatedFat 8.7 g, Sodium 1341.2 mg, Sugar 9.8 g

1 tablespoon bacon drippings
1 cup minced onion
1 large red apple, diced
1 teaspoon caraway seeds
2 pounds sauerkraut, drained and rinsed
½ cup dry white wine
½ cup chicken stock
2 tablespoons brown sugar
2 pounds boneless pork loin roast
1 pound kielbasa sausage, cut into 3-inch pieces

SLOW-COOKER PORK ROAST AND SAUERKRAUT DINNER

Sauerkraut, apples and caraway impart great German flavor to slow-cooked pork roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 6

Number Of Ingredients 9



Slow-Cooker Pork Roast and Sauerkraut Dinner image

Steps:

  • In 5- to 6-quart slow cooker, lightly mix sauerkraut, apples, caraway seed and apple juice. With spoon, make indention in center of mixture; place pork roast in center.
  • Arrange potato halves around roast on sauerkraut mixture. Spread 1 tablespoon mustard over roast.
  • Cover; cook on Low setting 7 to 8 hours.
  • In small bowl, mix sauce ingredients. Remove roast from slow cooker; place on serving platter. Cut roast into slices. Arrange potatoes around slices. With slotted spoon, remove sauerkraut mixture from slow cooker; place in serving bowl. Serve roast slices and potatoes with sauerkraut mixture and mustard sauce.

Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 6 g, Protein 46 g, SaturatedFat 5 g, ServingSize 1/6 of Recipe, Sodium 1330 mg, Sugar 12 g, TransFat 0 g

1 package (32 oz) refrigerated sauerkraut, drained
2 medium apples, peeled, sliced
1 teaspoon caraway seed
1/4 cup apple juice or water
1 boneless pork roast (2 1/2 to 3 lb), string removed, trimmed of fat
6 small red potatoes (about 18 oz), cut in half
1 tablespoon Dijon mustard
3 tablespoons Dijon mustard
2 tablespoons packed brown sugar

PORK AND SAUERKRAUT

Serve Pork & Sauerkraut on January 1st! According to Pennsylvania Dutch tradition, pork and sauerkraut will bring good luck to you and your family in the year ahead... if it's eaten on New Year's Day.

Provided by Timothy H.

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 6



Pork and Sauerkraut image

Steps:

  • Preparation -.
  • Place the pork roast in a Dutch oven or other large, deep, heavy pan. Add about 1 cup water and black pepper. Cover and cook over low heat for about 2 hours. Mix the sauerkraut, applesauce and brown sugar together. Pour the mixture in to the pan, over the pork roast. Cover and simmer for about 1 to 1-1/2 hours longer or until the pork is tender and falling apart.
  • This can also be roasted in the oven, in a covered roasting pan. Set the oven temperature to 350º and roast for about 2 hours. Add the sauerkraut and other ingredients, lower the oven temperature to about 300º, and roast for an additional 1 to 1-1/2 hours. This is also a good crockpot meal. Just add all the ingredients at once and cook on the low setting for about 7 hours.

Nutrition Facts : Calories 65.8, Fat 0.1, Sodium 503.2, Carbohydrate 16.6, Fiber 2.2, Sugar 10.2, Protein 0.8

1 lean pork roast, about 4 to 5 lb
1 cup water
1 teaspoon ground black pepper
1 (15 ounce) can sauerkraut
1/2 cup applesauce
1/4 cup brown sugar

PORK ROAST W/ SAUERKRAUT EXCELLANTE

This recipe was given to me from my bro-in-law. It makes the pork roast juicy and the sauerkraut is so tasty sweetened this way by the juices from the pork roast. Buy fresh sauerkraut or the kind that is packaged in plastic bags, it's much crisper than the canned type. I always get asked for the recipe.

Provided by candlelady9ah

Categories     Pork

Time 4h35m

Yield 8 serving(s)

Number Of Ingredients 8



Pork Roast W/ Sauerkraut Excellante image

Steps:

  • Preheat oven to 450 degrees.
  • Rub the pork roast with salt and pepper, and put it in a large roasting pan and put in the oven, turning it to brown on all sides(approx. 20-30 minutes).
  • Remove the roast and lower the oven temperature to 250 degrees.
  • Scatter the sauerkraut all around the roast.
  • In a bowl, mix together the apples, onion, sugar, mustard and caraway seeds.
  • Sprinkle this mixture over the sauerkraut and drizzle the white wine over all.
  • Cover and roast at 250 degees for about 4 hours or until the pork is well done yet very tender, do not let the pork dry out (if there was not too much fat on the roast you may want to moisten it with additional wine).
  • Let the roast stand outside the oven for 10 minutes before serving.

Nutrition Facts : Calories 701.8, Fat 24.6, SaturatedFat 8.8, Cholesterol 219.3, Sodium 1666.7, Carbohydrate 39.3, Fiber 7.7, Sugar 29.7, Protein 75.2

4 1/2-5 lbs boneless pork roast
2 (2 lb) packages sauerkraut, rinsed and drained
4 tart green apples, such as Granny Smith, peeled, cored, and cut into thick slices
1 medium onion, diced
2/3-3/4 cup firmly packed brown sugar (depending on the sweetness of the apples)
2 teaspoons prepared mustard
1 teaspoon caraway seed
3/4 cup dry white wine

PORK AND SAUERKRAUT

Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.

Provided by Auntie M

Categories     Meat and Poultry Recipes     Pork

Time 3h25m

Yield 6

Number Of Ingredients 6



Pork and Sauerkraut image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
  • Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
  • Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g

1 (3 pound) pork roast
salt and ground black pepper to taste
2 (14.5 ounce) cans sauerkraut, or to taste
3 cups water, or more as needed
1 onion, chopped
1 apple - peeled, cored, and finely chopped

NO-FUSS PORK AND SAUERKRAUT

I once tasted a similar dish at a restaurant and decided to try making it at home. This is the fabulous result.-Joan Pereira, Avon, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 12-16 servings.

Number Of Ingredients 7



No-Fuss Pork and Sauerkraut image

Steps:

  • Rub roast with mustard; sprinkle with garlic powder and sage. Place sauerkraut and half of the apples in a 6-qt. slow cooker. Top with roast. Pour apple juice around roast; top with remaining apples. , Cover and cook on high for 4-5 hours or until meat is tender.

Nutrition Facts :

1 boneless pork loin roast (4 to 5 pounds), cut into quarters
1/3 cup Dijon mustard
1 teaspoon garlic powder
1 teaspoon rubbed sage
1 can (27 ounces) sauerkraut, rinsed and well drained
2 medium tart apples, sliced
1 cup apple juice

CROWN ROAST OF PORK WITH SAUERKRAUT

Provided by James Beard

Categories     Pork     Roast     Dinner     Fall     House & Garden

Number Of Ingredients 0



Crown Roast of Pork with Sauerkraut image

Steps:

  • The crown is sometimes made with two rib ends of the loin and sometimes with the entire loin, which makes a most spectacular roast. Wrap the ends of the rib bones with foil to keep them from charring. Rub the meat with freshly ground black pepper, a bit of sage and rosemary, or just sage and garlic. Make a heavy cushion of foil to fill the center of the crown while roasting. Place on a rack and roast in a 325°F. oven, allowing about 25 minutes per pound. Baste from time to time with white wine.
  • While the roast is cooking, wash 3 pounds sauerkraut, and place it in a kettle lined with strips of bacon. Add 1 teaspoon freshly ground black pepper, a few juniper berries, and enough white wine to barely cover the sauerkraut. Bring it to a boil and simmer. A half-hour before the roast is done, add a Polish or a garlic sausage to the sauerkraut and let them cook together. When the roast has reached an internal temperature of 170°F., remove it to a hot platter. Discard the foil and replace with paper frills.
  • Remove the foil from the center, fill the center with the sauerkraut, and garnish with slices of the sausage. Serve with boiled parsley potatoes and a salad of Bibb lettuce and grated beets. Drink a fruity Alsatian wine such as a Gewürztraminer.

PORK ROAST WITH SAUERKRAUT

Categories     Pork     Bake     Roast

Yield serves 8 to 10

Number Of Ingredients 3



Pork Roast with Sauerkraut image

Steps:

  • Preheat the oven to 375°F.
  • Spread the sauerkraut and its liquid in the bottom of a 10 × 12 × 3-inch roasting pan. Push the pork roast down into the sauerkraut and sprinkle with the brown sugar.
  • Cover the pan and bake for 1 hour and 30 minutes, or until the roast registers 170°F on a meat thermometer. Remove the meat to a platter and spoon the drained sauerkraut around the roast.
  • From Gwen
  • Betty loves to cook but doesn't like to eat alone. (Who does?) I'm fortunate to be on her invitee list!

2 pounds sauerkraut, undrained
1 4-pound Boston butt pork roast
1/2 cup packed light brown sugar

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