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
Scale
- 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