Pork Roast & Sauerkraut

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4.41 from 40 votes

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.

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 the best texture and flavor.

Nutrition