Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.

Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Rub:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.

  • Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.

  • Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.

  • Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Cook's Notes:

Rule of thumb roasting time for this cut of pork is 15 minutes per pound.

Moroccan seasoning is a very good substitution for the Thai seasoning.

Add more cider if kraut becomes too dry.

Nutrition Facts

372 calories; protein 36.4g 73% DV; carbohydrates 32.1g 10% DV; fat 11.7g 18% DV; cholesterol 99.2mg 33% DV; sodium 2606.8mg 104% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2017
I'm the person who submitted this recipe. A bad habit that I picked up from my mom is that I never measure anything when I'm cooking. So having never measured anything, I had to estimate ingredient quantities. Well this New Years I decided to make the recipe as submitted. It seems I drastically under estimated the quantity of apple cider that's in the sauerkraut mixture. It should be 1/2 to 3/4 cups of cider. And even with that amount I had to add more halfway through baking. Read More
(23)

Most helpful critical review

Rating: 2 stars
01/06/2018
This was one of the worst recipes I have ever used for cooking pork with sauerkraut. The roast was not very tender and my family did not like the flavor. I will not make this again. Read More
(3)
58 Ratings
  • 5 star values: 46
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/02/2017
I'm the person who submitted this recipe. A bad habit that I picked up from my mom is that I never measure anything when I'm cooking. So having never measured anything, I had to estimate ingredient quantities. Well this New Years I decided to make the recipe as submitted. It seems I drastically under estimated the quantity of apple cider that's in the sauerkraut mixture. It should be 1/2 to 3/4 cups of cider. And even with that amount I had to add more halfway through baking. Read More
(23)
Rating: 5 stars
03/10/2015
i halved the recipe due to the size of the roast. i forgot the brown sugar and didn't have thai seasonings. i discovered i had no apple cider, so after asking on the buzz i got an excellent sub--apple sauce. it cooked @ 2 1/2 hours. it didn't look pretty but it sure did taste good! Read More
(22)
Rating: 5 stars
01/01/2015
What a great way to start the New Year! I omitted the Thai seasoning from the rub and the brown sugar from the sauerkraut but followed everything else. Delicious! My only regret is you don't get any gravy. But the meat is tender and very flavorful. I'll have to get up early and make rye bread for roast pork sandwiches. Thank you Kehl Berry. Read More
(11)
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Rating: 4 stars
10/06/2016
I made this according to the recipe w/o changes and it turned out well. I did cut it in half the only change I made. Like other reviewers I didn't have any Thai seasoning but I found a couple of recipes online for Thai seasoning so I made some. The Thai seasoning does add to the dish but it wasn't spicy hot. A good pork roast with apples and kraut what is not to like. Cheers. Read More
(7)
Rating: 5 stars
10/05/2015
I am making this again for dinner tonight. It came out so delicious the first time, I saved it to my recipe box. Didn't use the Thai seasoning, just seasoned salt. I also didn't have Apple Cider so I watered down some Apple cider vinegar. It was perfect! Read More
(5)
Rating: 5 stars
11/01/2015
Due to a lack of Thai Seasonings I substituted a garam marsala mixture with coriander I had lying around. This was incredible. Everything pulls together well and obviously very versatile. Definitely will make again. Thanks for the recipe. Read More
(4)
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Rating: 2 stars
01/06/2018
This was one of the worst recipes I have ever used for cooking pork with sauerkraut. The roast was not very tender and my family did not like the flavor. I will not make this again. Read More
(3)
Rating: 5 stars
08/15/2016
I made this recipe as written with the exception of cutting it by half due to the amount of portions wanted. The dish was easy to put to put together. The only problem I had was that I needed to add more liquid about half way through cooking cycle to keep it from drying out. I added more apple cider as needed. The end result was a delicious meal. I will definitely make this again. Read More
(3)
Rating: 5 stars
01/01/2015
I was a little bit leary because it seems I have tried other recipes in the past and sometimes the pork is not done or overdone. In this case it was just perfect. I followed the recipe except for maybe changing some of the seasonings and the family was very happy. Read More
(2)