German Style Roast Pork with Caramelized Sauerkraut

Helene Mulvihill Recipe

By Helene Mulvihill WeBakeinTX

Prep Time:
Cook Time:

Something my mom made and I have been making for 25 years. Its My recipe now, with all of my tweaks. yumm!


3 Tbsp
3 Tbsp
olive oil
1 large
onion, sliced
1 Tbsp
minced garlic
2 can(s)
sauerkraut (14 oz)
1/2 tsp
1/2 tsp
1/2 tsp
garlic powder
1/2 tsp
ground thyme
1/4 c
brown sugar
3 to 4 lb
pork roast (with our without bones)
flour, salt, pepper, ground thyme garlic powder
3 Tbsp
olive oil
1/3 c
chicken stock

Directions Step-By-Step

in sautee pan, heat butter and olive oil until butter is melted.
add onions and cook for 3 minutes, add garlic, then sauerkraut. lower temp to low simmer.
add salt, pepper, garlic powder, thyme and brown sugar, stir well then let it cook for about half hour to 40 minutes at a very low temp. stir about every 5 to 7 minutes
at the very end of caramelizing the sauerkraut mixture turn the heat up to medium and let this sit for a few minutes to brown. scrape into covered dish or dutch oven.
Next, rub the roast with salt, pepper, ground thyme and garlic powder, dust with flour. Fry in remaining 3 T olive oil on each side until browned. Put on top of kraut.
pour chicken stock into pan to deglaze pan, bring to a boil. pour over roast, cover and set in 325 degree oven for one hour. Remove lid then continue to bake until internal temp is over 170 degrees. Usually takes about 2 hours, but might be less or more depending on size of roast and if you've got bones.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: German
Hashtag: #roast

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Helene Mulvihill WeBakeinTX
Jan 13, 2014
Thanks Terry! I'm so happy you liked it!
Terry Heese Terry_Heese
Dec 30, 2013
Helene, I just wanted to tell you how much we loved this recipe. I made it last night, using a 3lb boneless pork roast and 2-16oz bags of drained sauerkraut, and it was DELICIOUS! I also put several small potatoes and carrots in before baking. My half German husband had his plate cleaned and headed for more. This recipe is easy and definitely a keeper. Thank you so much for sharing this recipe!
Terry Heese Terry_Heese
Dec 30, 2013
I tried this recipe and say it's Family Tested & Approved!
Helene Mulvihill WeBakeinTX
Apr 30, 2013
Good question Linda! I have tried it rinsed and drained and it's a little bland so I still drain it but I don't rinse it anymore. The act of carmelizing changes the flavor of the kraut. It becomes very mellow and savory with only a mild tang. When I treied it rinsed it lost all if the tang.
Lisa Arndt-Gumpl Lisa_Arndt
Apr 29, 2013
Did you drain and rinse the kraut?