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 got married my husband said he did not like sauerkraut. I couldn’t give it up so I would fix him corn too. 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 sauerkraut 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 and my grandson had three helpings of the Pork Roast!



Ingredients: Water, salt, pepper,

onion, pork roast and sauerkraut.



Place the sauerkraut in a colander and

rinse it thoroughly with cold water.



Place the roast in a casserole dish or pan.

Place the sauerkraut around the roast.



Sprinkle chopped onion, salt and

pepper over the roast and sauerkraut.



Add enough water to the dish so the water

almost comes to the top of the sauerkraut.



Cover with a lid and bake in a preheated

350 degree oven for 2-1/2 to 3 hours or until

the pork roast is 160 degrees in the center.


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


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




  1. I’m wondering if your sauerkraut in America is different than ours in Australia. Ours is fermented cabbage that comes in a jar, and is kept in the fridge. It’s very expensive, so we mainly only put a spoonful on the side of a dish. One day I’m going to have a go at making it myself as it’s supposed to be quite easy. Perhaps this recipe would be good with fresh chopped cabbage, as the cost of sauerkraut would be prohibitive. I’ll let you know if I try it.

    • I would think it is the same as ours because ours comes refrigerated or canned in a jar. I wonder why it is so expensive there? I tried making it once and I did something wrong because it molded. It is just fermented cabbage.

  2. Make it in a big bucket from garden grow Savoy cabbages. Find it tastes better than light green cabbage. It is the German way too. Can buy packets of it in any supermarket here as many Germans live here. Cheap as chips but better home made

  3. I jumped over here from your recent convection oven experiment post because I wanted to see the original recipe. Man this sounds and looks sooooo good. I love sour kraut but had only ever really had it on my beloved Reuben sandwiches. So I found a recipe that sounded really good and made it. I forget if it was meatballs and sour kraut or what. Unfortunately, I learned the hard way that I can no longer seem to digest cabbage or my beloved egg plant!!! Not fair. But you can cut the entire cap of brown, yummy fat off that roast and put it all on my plate. #PorkFatRules as Emeril always says.

    • Oh you know that is exactly what I did. I am the only one that loves fat and marrow! It didn’t even make it to my plate because I stood and pick at it the entire time I was preparing the rest of dinner! We have the same taste because Rueben’s are my favorite sandwich. I even put the recipe on my blog. So sorry you can’t eat sauerkraut and egg plant though!

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