Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is great for serving a large crowd buffet-style on New Year's Day. The longer you cook this dish, the more flavorful the kraut will be! It can also be made in a slow cooker.

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Recipe Summary

cook:
3 hrs 7 mins
additional:
15 mins
total:
3 hrs 52 mins
prep:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.

  • Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and remaining bacon grease.

  • Mix chicken broth, brown sugar, and mustard powder together in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.

  • Cut several deep slits in the top of the pork loin and place in the center of the sauerkraut mixture. Cover roasting pan with aluminum foil.

  • Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting pork until tender and pulls apart easily, 2 to 3 hours. Remove from oven and cool until easily handled, about 15 minutes.

  • Discard pork bones, shred pork using 2 forks and return to pan with sauerkraut mixture. Stir well to combine.

Editor's Note:

Nutrition data for this recipe includes the full amount of prepared sauerkraut and chicken broth. The actual amount consumed will vary.

Nutrition Facts

301 calories; protein 20.2g; carbohydrates 21.2g; fat 15.2g; cholesterol 60.9mg; sodium 1235.8mg. Full Nutrition
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