Pork Roast and Sauerkraut
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!You'll end up with juicy and tender pork with a bite of sauerkraut on every delicious forkful.
Makes 6 servings
Ingredients
- 3 pound pork loin roast
- 16 ounces jarred or bagged sauerkraut drained
- 2 Tablespoons brown sugar
Instructions
- 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 10 minutes
- Cut roast into slices and serve with sauerkraut mix.
Video
Farm Girl Tips
Tip: For a milder flavor, try rinsing the sauerkraut and draining well.
A note about pork temperature: 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°F.
Be sure to let the roast rest for 10 minutes. This gives the juices a chance to redistribute in the meat instead of spilling out on your cutting board or platter. Translation: juicy, delicious pork!
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.
Nutrition
Serving: 1grams | Calories: 234kcal | Carbohydrates: 7g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 606mg | Fiber: 2g | Sugar: 5g
