This boneless pork roast and sauerkraut recipe is perfect on a cool fall or winter’s day. Just put the pork shoulder in the slow cooker and let it do its thing!
It’s also said that it’s good luck to serve a pork with sauerkraut recipe on New Years. Who said that? No idea but I’ll roll with it!
If you’re looking for an easy, cozy, and comforting meal, then this pork roast and sauerkraut in the crock pot has your name on it!
It seriously can’t be much easier.
Three ingredients. Three.
I think my four year old could make this, if I let him handle pork roasts and things. Like knives and electricity….
Okay, let me revise that. I would let my teenage daughter make that recipe and I’m quite confident that she would pull it off without breaking a sweat.
There, that’s better.
So even if you don’t like cooking, this is a recipe you’re gonna love.
What should the temperature be when pork roast is done?
The National Pork Board recommends cooking pork roast to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.
I like to pull my roast out when it registers at 150 degrees using a digital meat thermometer. There will be some carryover cook time that increases the temperature to the medium, or 160 degree doneness.
How much pork roast per person?
I like to assume about a half pound per person before the meat is cooked.
This means one portion will be less than a half pound, because the meat will shrink as it cooks.
Can pork roast be pink?
I totally get why you’re asking that question, it’s a great one!
When I was a kid, people wouldn’t dream of pulling a cut of pork until it was done, done, DONE. And maybe cook it for juuuuust a minute more. So it is DONE DONE.
And in doing that, it was basically like trying to cut shoe leather. And it usually tasted about that way too.
But food guidelines have changed, certain safety concerns that were in the past are now obsolete, and we can relax just a bit to enjoy some better tasting pork.
The USDA changed their temperature and cooking guidelines back in 2011.
If the pork roast has a slightly rosy hue, it’s actually okay.
And just in case you’re wanting to be extremely well versed in all things meat temperature, they changed the guideline to “145 for whole meats, 160 for ground meats and 165 for all poultry.”
You can make this using a boneless pork shoulder or a Boston butt pork roast and sauerkraut. You could even make a pork tenderloin and sauerkraut but you’ll need to reduce the cooking time.
Sides to serve with Pork Roast and Sauerkraut Recipe
And yes, that would be my husbands Carhartt in the photo – I serve this as a field supper, too!
Other pork recipes:
- Easy Pork Stir Fry
- Chile Verde Pork Burritos – Instant Pot
- Sweet and Sour Pork Meatballs with Pineapple
Pork Roast and Sauerkraut
- 3 pound pork shoulder roast
- 16 ounces jarred or bagged sauerkraut drained
- 2 Tbsp brown sugar
TO MAKE FRESH
- Place roast in the slow cooker. Add sauerkraut and brown sugar and mix to combine the three.
- Cover and cook on low for 3-4 hours or until internal temperature registers in the middle at 150 degrees. Transfer to a plate or platter and allow to sit for 5 minutes
- Cut roast into slices and serve with sauerkraut mix.
TO MAKE AS A FREEZER MEAL
- Label a gallon size freezer bag. Add all ingredients, remove excess air and lay flat to freeze. To cook, follow instructions above.