Pork Roast with Sauerkraut Apples and Onions

Name: Pork Roast with Sauerkraut Apples and Onions
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Cuisine: German
Ingredients: 6 pound boneless pork shoulder; 2 tablespoons olive oil; Kosher salt; Freshly ground black pepper; 3 medium onions, peeled halved and thickly sliced; 3 Granny Smith apples, peeled, cored and cut into wedges; 24 ounces of sauerkraut, drained; 4 tablespoons apple cider syrup (or pomegranate molasses)

October 6, 2016 Updated December 27, 2021 by Lisa Goldfinger 24 Comments This post may contain affiliate links

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This delicious pork roast with sauerkraut apples and onions has just 5 ingredients and takes only 20 minutes of prep. It comes out of the oven tender and flavorful, with with lots of delicious gravy.

I've rediscovered the magical powers of my oven making this pork roast. In goes a huge hunk of raw meat, with shreds of sauerkraut, sliced onions, wedges of green apple and cider syrup.

Two and a half hours later, out comes the most tender delicious roast of pork with an abundance of golden sweet and sour gravy, calling out for mashed potatoes to soak it all up.

Pork and sauerkraut are meant for each other. They're paired frequently in savory soups, stews and roasts throughout Eastern Europe and in pockets of the USA.

Pork and Sauerkraut Bring Good Luck

There are reasons why pork and sauerkraut are so commonly found in the same pot. It's not just about the taste. Some people believe that eating pork with sauerkraut brings good luck. That's why, for some, it's a ritual to eat pork with sauerkraut to celebrate the new year. It bodes well for good luck and blessings to come in the year ahead.

The 'good luck ahead' theory comes from the fact that pigs root in the dirt with their snouts moving in a forward direction. The concept of moving forward and making progress in the new year, combined with the fact that pigs are robust and get plenty of food, implies a future of wealth and prosperity.

Sauerkraut is also symbolic of good things to come. In Germany people wish each other as much happiness and prosperity as the number of shreds of sauerkraut in the pot.

While my family never considered pork and sauerkraut to be good luck, we did have our own tradition around eating it.

When I was a kid, my mother was often on a diet and watching her weight. Mom's big, once a year treat, on her birthday, was to eat a hot dog with sauerkraut and mustard from the Sabrett hot dog cart in Central Park (NYC). She considered that the ultimate birthday splurge.

We'd walk over to the park together. I'll never forget how excited I was for that dripping wet hot dog nestled into a bun with sauerkraut and a long wiggly line of Gulden's mustard.

My tastes have evolved and expanded over the years but I still love a good hot dog with mustard and sauerkraut.

This pork roast is a celebratory dish, but one that can be enjoyed for any occasion, from Sunday dinner to New Year's Eve. It takes minimal effort to prep and it's great for feeding a crowd. Make sure you have mashed potatoes or mashed cauliflower to soak up the sauce. A simple sauté of spinach, kale or collard greens would make a perfect side.

Here's the recipe for pork roast with sauerkraut, apples and onions. I hope if you make this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Pork Roast with Sauerkraut Apples and Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: Lisa Goldfinger
Total Time: 3 hours, 10 minutes
Yield: 8-10 1x

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Description

A succulent boneless pork roast with lots of delicious sweet and sour gravy. Easy to prepare and perfect for family gatherings and holiday dinners.

Ingredients

Units Scale

6 pound boneless pork shoulder
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
3 medium onions, peeled halved and thickly sliced
3 Granny Smith apples, peeled, cored and cut into wedges
24 ounces of sauerkraut, drained
4 tablespoons apple cider syrup (or pomegranate molasses)

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Instructions

Preheat oven to 400ºF/200ºC and arrange oven rack in the center position

Season pork generously with salt and pepper. Tie it up with kitchen twine if there are loose pieces that need to be held in. Heat oil in a large heavy bottomed pot or Dutch oven over medium high and brown the pork for about 5 minutes per side until most of it has a nice brown crust. Transfer pork to a plate.
Pour all the rendered fat into a heatproof cup and then add 2 tablespoons back to the pot. Add the onions and cook over medium heat, stirring occasionally, until tender and starting to brown,10-12 minutes.
Add the sauerkraut to the pot along with half of the apple slices. Drizzle with 2 tablespoons cider syrup and season with a little salt and pepper. Place the pork on top and scatter ramaining apple slices around the pork. Drizzle the remaining 2 tablespoons of cider syrup over the pork, cover the pot and cook in the hot oven for 30 minutes.
Turn the oven temp down to 325ºF and cook, covered, for 2 hours longer.
To serve, transfer the pork to a cutting board and slice it. Arrange the pork slices on a platter and top with onions-apple gravy or serve the gravy on the side.

Suggested Accompaniments: Mashed Potatoes, Smashed Potatoes , simple sautéed greens such as spinach, kale or collards

Prep Time: 20 minutes
Cook Time: 2 hours, 50 minutes
Category: Dinner
Method: Roast
Cuisine: German, Polish

Helpful Links:

A great recipe for Roasted Cauliflower Mashed Potatoes from Cooking Light
My recipe for Sautéed Spinach and Garlic
Here's the Cider Syrup that I use
Here's Cider Syrup you can buy on Amazon
Buy my Lodge Dutch Oven on Amazon
Kitchen twine and dispenser from OXO