German Style Roast Pork with Caramelized Sauerkraut

Helene Mulvihill


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


★★★★★ 9 votes

15 Min
2 Hr 30 Min


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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

How to Make German Style Roast Pork with Caramelized Sauerkraut


  • 1in sautee pan, heat butter and olive oil until butter is melted.
  • 2add onions and cook for 3 minutes, add garlic, then sauerkraut. lower temp to low simmer.
  • 3add 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
  • 4at 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.
  • 5Next, 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.
  • 6pour 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.

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About German Style Roast Pork with Caramelized Sauerkraut

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

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