Pork Roast & Sauerkraut

Pork Roast & Sauerkraut brings back memories of my childhood. This is the same recipe my Mom made for us more than fifty years ago. The aroma of this dish baking throughout the house is wonderful. Now I know that not everyone likes sauerkraut, however, if you have not tried rinsing it thoroughly before cooking it, you should. Rinsing it eliminates the strong sour taste and makes a deliciously flavored sauerkraut. When I was married 27 years ago, my husband said he did not like sauerkraut. I couldn’t give it up so I would fix him corn instead. Then one day he tried it and actually liked it! He doesn’t go back for seconds, and I still fix him corn, but he always eats some every time I make it. Now for the Pork Roast, cooking it this way leaves it so moist and tender. I fixed this meal for my Grandkids yesterday and my 2 year old grandson had 3 helpings of the Pork Roast! That huge Pork Roast was gone with just two adults, a 2 year old and a 6 year old. So don’t be afraid to dig into this recipe and give it a try!

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Pork Roast & Sauerkraut



1 pork roast

1 bag or large can of sauerkraut

1 medium onion, diced

water, enough to just reach the top of sauerkraut

1/2 tsp salt

1/4 tsp pepper


Preheat oven to 350 degrees. Place sauerkraut in a colander, rinse with cold water and let drain. If you like your sauerkraut really sour, don’t rinse it. Place the pork roast in a large casserole dish. Place the sauerkraut around the pork roast. Add enough water to come to the top of the sauerkraut but not above it. Sprinkle onion, salt and pepper over pork roast and sauerkraut. Cover and bake for 2-1/2 to 3 hours or until the pork roast is at least 160 degrees in the center.






Categories: Pork/Ham

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