Pork Roast and Sauerkraut has long been a meaningful dish to serve as the new year begins, and it’s just as perfect for a relaxed Sunday supper. Juicy, roasted pork rests on sauerkraut that cooks down into a mellow, savory base with just a touch of sweetness. It’s a comforting, unfussy meal that feels both special and familiar.

Perfectly roasted pork roast, sitting on a bed of Frank’s Kraut. Pork Roast & Sauerkraut, bringing the family together for decades. Some even say that eating Pork & Kraut on New Year’s Day will bring you good luck. Who couldn’t use a little good luck?

Thank you to Frank’s Kraut for sponsoring this post. Know that the opinions in this post and the love for their sauerkraut are all my own. Please support the brands that make An Affair from the Heart possible.

Pork Roast with Sauerkraut

Pork and Kraut is not only the perfect gather your family around the table, Sunday supper kind of meal, it’s also been said to be good luck to enjoy it on New Year’s Day. It’s pure comfort, make your tummy smile food. Plus, it’s so delicious, I just wish that you could smell it!

Where did the tradition of eating Pork & Sauerkraut on New Year’s Day originate?

Germans have always believed that eating pork and kraut on New Year’s Eve at midnight (New Year’s Day) brings wealth and luck all year long. When they came to the U.S. and took up residence in the Midwest, mainly in Ohio and Pennsylvania, in the 17th and 18th centuries, the Pork & Sauerkraut Tradition continued.

They claimed that the pig is a symbol of good luck and perfect for looking toward the new year with a positive mind. Makes sense as the pig looks forward as it roots for food, whereas, say, chickens and turkeys scratch backward. So eating chicken or turkey was claimed to be a bad idea.

The wealth comes from the sauerkraut, as their wish for one another was that they would “receive as much wealth as there were shreds of cabbage in the batch of sauerkraut.”

Sauerkraut Wishes You Well-Being

Sauerkraut has long been associated with bringing good fortune, but it also brings something just as valuable… well-being. The benefits it offers your gut and digestive system are nothing short of impressive, which is why kraut has earned its place as a true superfood.

There’s a reason this dish has traditionally been served around the New Year. After heavy meals, late nights, and maybe a few extra cocktails, sauerkraut gives your body a gentle reset. As a live food, it helps cultivate a healthy gut biome, keeping all that good bacteria working the way it should.

Those fast-absorbing vitamins and minerals can help your system bounce back, easing digestion and supporting your immune system as you head into the new year feeling a little better, and maybe even a little lighter.

Ingredients to make Pork and Sauerkraut in the Oven

Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Boneless Pork Roast – A boneless pork roast cooks evenly and stays tender, making it ideal for both oven roasting and slow cooking. As it cooks, the pork absorbs the tangy flavor from the sauerkraut while still staying juicy.
Frank’s Sauerkraut – Frank’s has been the gold standard for this dish for decades. Using the sauerkraut with its liquid is key. It keeps the pork moist and creates that unmistakable savory-tangy base that defines this classic meal.
Salt & Pepper – Simple seasoning lets the pork shine. A generous sprinkle before searing helps build flavor from the very first step.
Olive Oil – Used for searing the roast, olive oil helps create a golden-brown crust that adds depth and richness before the pork is placed in the oven.
Celery – Chunked celery adds a subtle, savory flavor to the sauerkraut as it cooks, balancing the richness of the pork.
Sweet Onion – Sweet onion softens as it roasts, adding a mellow sweetness that pairs beautifully with the sauerkraut’s tang.
Brown Sugar – Just a touch of brown sugar takes the edge off the sauerkraut and rounds out the flavors without making the dish sweet. It’s a small addition that makes a big difference. Maple syrup is a good swap here.

How to make my Pork Roast with Sauerkraut Recipe

This Pork Roast and Sauerkraut recipe is all about simple ingredients doing what they do best. Nothing fancy, just tried-and-true comfort.

The key to getting this roast super moist on the inside? Searing it before you begin the roasting process. Sprinkle the roast generously with salt and pepper, rub it in, and brown the roast in your Dutch oven in hot olive oil on all sides.

After the roast is seared and nice and golden brown, remove it and clean out the bottom of the pan. Add sauerkraut, sprinkle with brown sugar, place the roast on top, and sprinkle the celery and onion around it. Cover the pan. Bake.

Perfectly done, every single time. The flavor is AMAZING.

Tip: Sometimes I add sliced Granny Smith apples to this recipe, It sweetens it up, and it is another yummy way to enjoy it! Simply slice an apple, or cut it into chunks, with or without the skin, is fine, just remove the core and seeds, of course.

Pork Roast Internal Temperature

Pork is best when it’s cooked to an internal temperature of about 145–150 degrees, then allowed to rest before slicing. During that rest time, the temperature will continue to rise slightly, finishing the cooking process.

If you notice a light blush of pink in the center, that’s perfectly fine, and actually a good sign that the pork is tender and juicy. Modern pork is safe to eat at these temperatures, and overcooking is what tends to dry it out. Letting the roast rest before slicing ensures the juices redistribute, giving you the best texture and flavor.

Storage & Leftovers

Allow leftover pork roast and sauerkraut to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days.

To reheat, warm gently in the oven covered with foil or on the stovetop over low heat, adding a small splash of the sauerkraut liquid if needed to keep the pork moist. This dish also reheats well in the microwave using shorter intervals.

For longer storage, pork roast and sauerkraut can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

How to Make Pork Roast & Sauerkraut in the Slow Cooker

This recipe adapts beautifully to the slow cooker, making it a great option for busy days, holidays, or when you want dinner ready without hovering over the oven.

To make pork and sauerkraut in the crockpot, start by seasoning and searing the pork roast just as you would for the oven method. While this step is optional, searing adds flavor and is worth the extra few minutes if you have time.

Add the sauerkraut (with all of its liquid) to the bottom of your slow cooker and sprinkle it with brown sugar. Place the seared pork roast right in the center, then scatter the onion and celery around it.

Cover and cook on LOW for 6–8 hours, or on HIGH for 4–5 hours.

The pork is done when it’s fork-tender and reaches an internal temperature of about 145 degrees F. Once cooked, let the roast rest for about 10 minutes before slicing to keep it juicy.

The slow cooker version delivers the same comforting flavors as the oven method, with even more tenderness and hands-off ease. Perfect for letting the house fill with that familiar, cozy aroma all day long.

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Don’t forget where you found this recipe for Pork & Kraut! Pin it to your favorite Pinterest recipe board before you go!

What is the BEST Sauerkraut?

Frank’s Kraut is the BEST sauerkraut! How do I know this? Well, with my Polish and German descent, you can say we ate a lot of sauerkraut. (understatement of the year) Frank’s Kraut was the only one my Mother and my Grandmother ever used. You will find it in all sorts of our family recipes!

One of my favorites? Smoked Polish Sausage & Sauerkraut, just like my Grandma Czaplewski made it. We enjoy it for Easter dinner every year!

Love Sauerkraut?

Everything you always wanted to know about Kraut! Where it comes from, how it’s made, and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long. Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut!

Find all of my Sauerkraut Recipes Here

I hope that you and your family enjoy this Pork Roast and Sauerkraut recipe, and as German tradition says, may Vie Glück (Good Luck) and wealth be yours in the New Year!

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Print Recipe

Pork Roast & Sauerkraut

Tender pork roast slowly roasted on a bed of sauerkraut with onion and celery, creating a comforting, savory dish rooted in tradition. Perfect for Sunday supper or serving as a meaningful meal to welcome the new year.

Prep Time5

Cook Time1 20

resting time10

Total Time1 35

Course: Pork

Cuisine: German

Keyword: Frank’s kraut, pork roast, Pork Roast & Sauerkraut, pork roast in the oven, Sauerkraut

Servings:

Calories: 419kcal

Author: Michaela Kenkel

Equipment

Ingredients

3 pound Boneless Pork Roast
2 pounds Frank's Kraut
Salt & Pepper
Olive oil
4 stalks celery cut in chunks
1 medium sweet onion cut in chunks
1/2 cup brown sugar

Instructions

Preheat oven to 325 degrees.
Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast.
Coat the bottom of your dutch oven in a couple of Tablespoons of Olive oil, and place on the stove on Medium-High heat. Place roast in pan and sear on all sides until it’s a nice golden brown. About 5 minutes per side. (Don’t forget the ends!) Remove roast and set aside while you clean the bottom of the pan out. Getting rid of the little burnt bits and excess oil.
Place the sauerkraut, with all of the liquid in the bottom of the dutch oven and sprinkle with brown sugar.
Place the roast in the middle. Sprinkle onions and celery around the roast.
Cover and bake 20 minutes per pound. (60 Minutes for a three pound roast.)
Roast should meet an internal temperature of 145-150 degreesn F.
Remove from oven, let stand for 10 minutes before slicing.

Notes

Pork Roast Internal Temperature

Pork is best when it’s cooked to an internal temperature of about 145–150 degrees, then allowed to rest before slicing. During that rest time, the temperature will continue to rise slightly, finishing the cooking process.

If you notice a light blush of pink in the center, that’s perfectly fine — and actually a good sign that the pork is tender and juicy. Modern pork is safe to eat at these temperatures, and overcooking is what tends to dry it out. Letting the roast rest before slicing ensures the juices redistribute, giving you the best texture and flavor.