Growing up, Sunday dinners were all about comfort and family. This Pork Roast and Sauerkraut recipe brings that same warmth and tradition to your table. With tender pork that falls off the bone, infused with the rich flavors of garlic and savory spices, and paired with the tangy bite of sauerkraut, this dish is a timeless classic that’s perfect for a hearty meal any day of the week.
Pork Butt vs. Pork Shoulder Roast
Pork Butt (Boston Butt): Despite its name, pork butt doesn’t come from the rear of the pig. Instead, it’s cut from the upper part of the shoulder, above the shoulder blade. Pork butt is known for its marbling, which means it has a good amount of fat running through the meat. This fat breaks down during slow cooking, resulting in a juicy, tender roast with a rich flavor.
Pork Shoulder (Picnic Shoulder): Pork shoulder is cut from the lower part of the shoulder, closer to the leg. It’s slightly tougher than pork butt and contains more sinew, which can make it a bit less tender. However, when cooked properly, pork shoulder can still be deliciously tender and flavorful.
Why You Should Make This Pork Roast and Sauerkraut Recipe
- Flavorful and Tender Pork: The seasoned pork butt is seasoned and slow-roasted until it’s melt-in-your-mouth tender, making it a guaranteed crowd-pleaser.
- Perfect for Sunday Dinner and Family Gatherings: This pork recipe is ideal for Sunday dinners or any family gathering, offering a nostalgic and comforting meal that everyone will enjoy.
- Simple Ingredients, Big Flavor: With just a few ingredients this pork roast dish delivers robust flavors that will leave you craving more.
- Easy to Prepare: This pork roast and sauerkraut recipe is straightforward and easy to follow, making it accessible for cooks of all skill levels.
Ingredients
- Bone-in Pork Butt: If unavailable, you can use bone-in pork shoulder as a substitute.
- Seasoning Blend: Easily substitute with your favorite homemade or store-bought pork rub.
- Chicken Stock: Replace with water.
- Sauerkraut: Bagged sauerkraut is preferred. However, you can replace with canned.
How to Prepare Pork Roast and Sauerkraut
- Preheat the oven to 350°F (175°C).
- Pat the pork butt dry.
- Cut tiny slits throughout the roast and insert a garlic clove into each slit.
- Rub the seasoning all over the roast.
- Heat the oil in a Dutch oven on the stovetop.
- Once heated, sear the roast on all sides until golden brown.
- Pour the stock on top of the roast.
- Cover and allow to roast in the oven for 2 1/2 hours.
- Add the sauerkraut and place back into the oven, covered, for another 30 minutes.
- Remove the lid and roast for another 20-30 minutes. The roast should be falling off the bone and tender.
Slow-Cooker Directions for Pork Roast and Sauerkraut
Alternatively, you can use a slow-cooker for this pork roast recipe instead of roasting in the oven. However, I still highly recommend not skipping the searing step to lock in the flavor and create a beautiful crust on the pork:
- Sear the pork.
- Transfer the seared pork butt to the slow-cooker. Pour the chicken stock over the pork.
- Cover and cook on low for 7-8 hours, or until the pork is tender and falling off the bone.
- About 30 minutes before the cooking time is finished, add the rinsed and drained sauerkraut to the slow-cooker. Stir it gently into the juices around the pork, then re-cover and cook for the remaining time.
How to Serve and Store Pork Roast
Serve:
- Serve the Pork Roast and Sauerkraut with mashed potatoes, buttered egg noodles, and/or roasted vegetables for a complete meal.
- Add a crisp green salad or crusty bread on the side to balance the richness of the pork.
- For a unique twist, consider serving it with applesauce or caramelized apples to compliment the tangy sauerkraut.
Store:
- Refrigerate: Store any leftover pork and sauerkraut in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or on the stovetop to maintain moisture.
- Freeze: For longer storage, freeze the leftovers in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: When reheating, add a little extra broth or water to prevent the meat from drying out.
More Pork Recipes to Love
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Pork Roast and Sauerkraut
- Total Time: 3 hours, 40 minutes
- Yield: 8 to 10 servings 1x
Description
This Pork Roast and Sauerkraut recipe brings warmth and tradition to your table. With tender pork that falls off the bone, infused with the rich flavors of garlic and savory spices, and paired with the tangy bite of sauerkraut, this dish is a timeless classic that’s perfect for a hearty meal any day of the week.
Ingredients
- 6–7 pound pork butt, bone-in
- 1 tablespoon olive oil
- 12–15 garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cups chicken stock
- 16 ounces sauerkraut, slightly rinsed and drained
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the seasoning blend in a small bowl.
- Pat the pork butt dry with paper towels.
- Cut tiny slits throughout the roast and insert a garlic clove into each slit.
- Rub the seasoning all over the roast.
- Heat the oil in a Dutch oven on the stovetop.
- Once heated, sear the roast on all sides until golden brown.
- Pour the stock on top of the roast.
- Cover and allow to roast in the oven for 2 1/2 hours.
- Add the sauerkraut and place back into the oven, covered, for another 30 minutes.
- Remove the lid and roast for another 20-30 minutes. The roast should be falling off the bone and tender.
Notes
- If possible, allow the roast to sit out for 30-60 minutes before searing.
- Pat the roast dry before applying the seasoning.
- Use your favorite pork seasoning blend.
- Allow the oil to get hot prior to searing.
- Be sure to sear the roast until golden brown on all sides.
- Easily replace the chicken stock with vegetable stock, beef stock or water.
- As an alternative, after searing, place the roast into a slow cooker and cook on low for 7-8 hours. Add the sauerkraut during the last 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 3 hours, 30 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
Keywords: pork roast, sauerkraut, pork butt recipe, roasted pork with sauerkraut, Sunday dinner recipe, comfort food, garlic pork roast, family dinner recipe, easy pork roast recipe, traditional pork roast, oven-roasted pork, savory pork and sauerkraut, Dutch oven pork, fall-off-the-bone pork, slow-roasted pork, hearty dinner recipes, simple pork recipes, best pork and sauerkraut recipe, holiday pork roast, pork with garlic and sauerkraut, pork butt, pork shoulder
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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