Pioneer Woman Pork Roast and Sauerkraut: The Ultimate Comfort Food Recipe

New Year’s Eve often brings to mind traditions, family feasts, and the promise of good fortune. For many, including us, food plays a central role in these celebrations. Do you have cherished New Year’s Eve food traditions? Perhaps enjoying pork at midnight or on New Year’s Day? For our family, it was always a grand midnight feast, a tradition possibly started by Mom to give us one last hearty meal before any New Year’s diet resolutions, or maybe just a clever way to empty the fridge and freezer!

And the star of this feast? Mom’s legendary pork and sauerkraut! It’s simply the best pork and sauerkraut recipe I have ever tasted, and today, I’m thrilled to share this perfected family recipe with you.

Close-up of juicy Pioneer Woman pork roast and sauerkraut in a dutch oven, ready to serve.

Versatile Cooking Options: Oven or Slow Cooker Pork and Sauerkraut

Life can get hectic, and oven space isn’t always readily available, especially during holiday cooking. Don’t worry, this Pioneer Woman inspired pork roast and sauerkraut recipe is incredibly adaptable! You can easily prepare it in your slow cooker. For slow cooker instructions, simply scroll down!

This pork roast recipe holds a special place in my heart. It was the first roast I ever made on my own, during my first New Year’s Eve without my parents. Even though I was planning a night out with friends, the tradition of having pork roast and sauerkraut on NYE was deeply ingrained in my family. Mom always believed it brought good luck and fortune for the year ahead.

Overhead view of Pioneer Woman pork roast and sauerkraut with caraway seeds and apple slices.

Gathering Your Ingredients for Pioneer Woman Pork Roast and Sauerkraut

The beauty of this recipe lies in its simplicity. The ingredients are readily available in your pantry or local grocery store. Here’s what you’ll need to create this comforting dish:

• Pork Roast: Opt for a pork loin roast, avoiding tenderloin as it’s too lean. A boneless or bone-in loin roast works perfectly.
• Sauerkraut: The star alongside the pork!
• Seasonings: Simple yet impactful – salt, pepper, smoked paprika, and caraway seeds. While caraway seeds can be omitted if you’re not a fan, they truly enhance the flavor profile of this dish.
• Sweetness: Brown sugar is used to balance the tartness of the sauerkraut. We’ll discuss adjusting the amount based on your sauerkraut’s flavor later.
• Apple and Onions: These essential additions provide a wonderful balance to the sauerkraut’s acidity, adding depth and sweetness to the overall dish.

Let’s Create Delicious Pioneer Woman Pork Roast and Sauerkraut!

1. Prepare the Pork: Begin by patting your pork roast thoroughly dry with paper towels. This step is crucial for achieving a beautiful sear. Season the pork generously on all sides with a mixture of salt, pepper, and smoked paprika.

Seasoning the pork roast with salt, pepper, and paprika for Pioneer Woman pork and sauerkraut recipe.

2. Sear the Pork: In a heavy-bottomed pan, such as a Dutch oven, add olive oil and heat over medium-high heat until it shimmers.

3. Achieve a Golden Crust: Carefully place the seasoned pork roast in the hot pan. Sear on all sides until a rich, golden-brown crust forms. Searing is key to locking in moisture and developing deep flavors.

4. Preheat the Oven: While the pork is searing, preheat your oven to 325°F (160°C).

Searing the pork roast in a Dutch oven for Pioneer Woman pork and sauerkraut recipe.

5. Remove and Sauté Aromatics: Remove the seared pork roast from the pan and set aside. Wipe out most of the oil from the pan, leaving just a tablespoon or so. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Then, add the chopped apple and caraway seeds, cooking for another 2-3 minutes until fragrant.

6. Combine and Roast: Add the sauerkraut to the pan with the onions and apples. If you prefer a less tangy sauerkraut, you can rinse it briefly, but it’s not necessary and some flavor will be lost. Stir in the brown sugar, starting with a smaller amount and adjusting to taste later.

Layering sauerkraut, onions, and apples in a Dutch oven for Pioneer Woman pork and sauerkraut recipe.

7. Roast in the Oven: Place the seared pork roast on top of the sauerkraut mixture in the pan. Cover the Dutch oven tightly with its lid or aluminum foil to create a sealed environment.

8. Slow Roast to Perfection: Transfer the covered Dutch oven to the preheated oven and roast for 2-3 hours, or until the pork is fork-tender and reaches an internal temperature of 145°F (63°C). The exact cooking time will depend on the size and thickness of your pork roast.

Chef’s Tip: Maintaining Moisture in Your Pioneer Woman Pork Roast and Sauerkraut

A crucial tip for a juicy and tender pork roast and sauerkraut is to ensure there’s enough liquid in the pot during cooking. If you drained your sauerkraut, or if the liquid seems to be evaporating too quickly, add a cup of water or pork broth to the bottom of the pot. This prevents the dish from drying out or the sauerkraut from burning. Check the liquid level periodically during cooking, especially if your lid isn’t tightly sealed.

Mom’s New Year’s Eve Superstitions and Recipe Secrets

Growing up, New Year’s Eve was always filled with Mom’s quirky superstitions, alongside her incredible cooking. While we might not have struck gold, we were rich in family, love, and traditions. Every New Year’s Eve at midnight, Mom would step outside, bang a wooden spoon against a pot twelve times, then, with a purse containing coins, swing her right arm forward in circles, proclaiming, “Lori Ann, you always swing it forward to capture good fortune!” Whether or not these traditions worked, they were a cherished part of our New Year’s.

And her recipes? They were never written down! Like many of our parents or grandparents, Mom cooked from memory and experience. This pork and sauerkraut recipe was one of those dishes. Yet, when I first attempted it myself, it was like muscle memory kicked in. I knew how to make it, guided by years of watching her in the kitchen. Mom’s versions were always on a grand scale, multiple large roasts, mountains of kielbasa, hot dogs, and extra sauerkraut, alongside baked beans, potato salad, macaroni salad, and a dessert spread that could rival a bakery! Midnight feasts were truly feasts in our house.

Pioneer Woman pork roast and sauerkraut with a side of mashed potatoes and a sprig of thyme for garnish.

Choosing the Right Pork for Your Pioneer Woman Pork Roast and Sauerkraut

While this recipe is deeply sentimental and story-filled, let’s address the practical questions, starting with the best type of pork to use. For slow-roasting pork and sauerkraut, boneless or bone-in pork loin roasts are excellent choices. As you can see in the images, my roast has a slight fat cap, which helps keep it wonderfully moist during baking.

Avoid using pork tenderloin, as it’s too lean and tends to dry out during slow roasting. Some might wonder about using butt roast or pork shoulder. While possible, these cuts are fattier and are better suited for pulled pork. You could use them, but I prefer the sliced texture of pork loin for this recipe.

The Magic of Onions and Apples with Pork

Onions and apples are truly a match made in culinary heaven when paired with pork.

Onions: Flavor Depth and Cohesion

1. Rich Flavor: Slow-roasted onions develop a deep, rich, almost buttery sweetness that enhances the entire dish.
2. Flavor Harmony: Onions tie all the flavors together, creating a cohesive and well-rounded taste profile. Even if you dislike visible onions, finely shredding or grating them will allow them to melt seamlessly into the dish, imparting their amazing flavor without the texture. Trust me, onions are essential in this Pioneer Woman pork and sauerkraut recipe.

Apples: Balancing the Tartness

Apples play a crucial role in counteracting the inherent tanginess of sauerkraut. Their subtle sweetness balances the sour notes, creating a more harmonious flavor. You won’t distinctly taste apples in the final dish, but their presence is vital for flavor balance, especially if you prefer a less sour sauerkraut. If you enjoy a very tangy sauerkraut, you can certainly omit the apples.

Adjusting Sweetness with Brown Sugar

My personal preference for sauerkraut is SnowFloss Bavarian Floss. I find it perfectly balanced, slightly sweetened with a hint of sugar and caraway seeds. Growing up in a German and Slovak family, we weren’t fans of overly sour sauerkraut. It needed a “bite,” but not so much that it caused a sharp twinge.

Always taste your sauerkraut straight from the jar before adding it to the recipe. Sauerkraut’s tanginess can vary between jars, and this taste test will guide you in adjusting the amount of brown sugar. If your sauerkraut is very tangy, use the full amount of brown sugar in the recipe. If it’s milder, reduce the sugar accordingly.

For those who love a pronounced sour and tangy flavor, you can skip the brown sugar altogether. It’s entirely based on your personal preference and how you like your sauerkraut. The brown sugar’s sole purpose is to balance the sauerkraut’s acidity.

Sourcing Your Pork Roast

For affordable pork roasts, warehouse stores like Sam’s Club or Costco are excellent options. They offer great prices, especially when buying larger roasts that can be portioned and frozen. I often purchase a 12-pound pork loin roast from Sam’s Club and divide it into 3-pound sections, perfect for our smaller household.

For years, my husband claimed to “not be a pork fan,” yet he devoured this dish every time I made it. Now, he openly requests pork, especially this Pioneer Woman inspired pork roast and sauerkraut. Like clockwork, I prepare it for New Year’s, traditionally served with my perfect mashed potatoes. They are simply the perfect pairing.

Pioneer Woman pork roast and sauerkraut served on a platter with mashed potatoes, ready for a New Year's Eve feast.

Chef’s Secrets for a Super Moist and Tender Pioneer Woman Pork Roast

1. The Power of Searing: The secret to an incredibly moist and juicy pork roast is searing it before roasting. Searing caramelizes the natural sugars and browns the proteins on the meat’s surface. This Maillard reaction creates a depth of flavor that seasonings alone can’t achieve. It enhances the savory “meat” flavor and adds complex layers of nutty, caramel-like notes. Without searing, meat dishes can taste flat.

   • Ensure the pork roast is at room temperature before searing and pat it thoroughly dry.
   • The pan must be very hot. The goal is a quick sear, browning the surface while leaving the inside raw. Overcrowding the pan or searing for too long will cause steaming, hindering the Maillard reaction.
   • Add oil to the hot pan until it shimmers, then carefully add the pork roast. Sear on all sides for 5-8 minutes until a rich brown crust develops.

Close-up of perfectly seared Pioneer Woman pork roast, ready for slow roasting with sauerkraut.

2. Maintaining Pan Liquid: Always ensure there’s liquid in the pan throughout the roasting process. You have two options: use the liquid from the sauerkraut for a tangier flavor, or add a cup of water. Pork stock could also be used, though I haven’t personally tried it. For larger batches or bigger pans, you might need more liquid. The key is to prevent submerging the roast, which would lead to poaching or boiling rather than slow roasting. Check the liquid level every 30 minutes and add more if needed to prevent drying or burning.

3. The Importance of a Tight Seal: A tight seal on your Dutch oven (or pan with foil and a lid) is essential. It traps moisture and liquid, ensuring a tender and juicy roast, and prevents drying out. If your lid isn’t a tight fit, use aluminum foil to create a tight seal before adding the lid. This simple step significantly improves the final dish. Trust me, this technique transforms pork skeptics into pork lovers!

Juicy and tender Pioneer Woman pork roast and sauerkraut, slow cooked to perfection in the oven.

Slow Cooker Instructions for Pioneer Woman Pork & Sauerkraut

While oven slow roasting is my preferred method for the best Pioneer Woman pork and sauerkraut, a slow cooker provides a convenient alternative, especially when oven space is limited. For large gatherings, I still sear the pork for flavor, but then transfer everything to the slow cooker and cook on low while I focus on other tasks. The slow cooker version is still incredibly delicious, though there’s something undeniably special about pulling it from the oven, seeing the tender, juicy roast.

Pioneer Woman slow cooker pork roast and sauerkraut, a convenient and flavorful cooking method.

Serving Suggestions for Pioneer Woman Pork and Sauerkraut

Pioneer Woman Pork Roast And Sauerkraut is a complete meal in itself, but it pairs wonderfully with:

• Mashed potatoes (as mentioned, a classic pairing!)
• Potato dumplings or spaetzle for a German-inspired meal
• A simple side salad to balance the richness
• Crusty bread for soaking up the flavorful juices

The Importance of Resting Your Pork Roast

Once your Pioneer Woman pork roast and sauerkraut is cooked to perfection, resist the urge to slice it immediately! Remove the roast from the pan, place it on a cutting board, and loosely tent it with foil. Resting the meat is crucial for optimal tenderness and juiciness.

During cooking, meat proteins coagulate, squeezing out moisture. Resting allows the proteins to relax and reabsorb some of this moisture. This redistribution results in a juicier, more flavorful roast with less juice escaping when you slice it. As the author of “CookWise” explains, resting partially reverses the moisture-squeezing process that occurs during cooking.

Pioneer Woman pork roast and sauerkraut, a New Year's Eve tradition and ultimate comfort food, ready to be served.

If you’re seeking the Best Ever Pork Roast with Sauerkraut, or our cherished New Year’s Eve Pork and Sauerkraut, this Pioneer Woman inspired recipe is it. It’s truly EPIC, and I know Mom would be proud.

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Print Recipe

Best Ever Pork Roast and Sauerkraut Recipe

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Rating: 4.8 stars from 264 reviews

Ring in the New Year with THE BEST Pork and Sauerkraut recipe! Juicy and packed with flavor, just like Mom used to make, perfected for today’s kitchens!

• Author: The Kitchen Whisperer (Inspired by Pioneer Woman)
• Prep Time: 30 minutes
• Cook Time: 2-3 hours
• Total Time: 2.5-3.5 hours
• Yield: Serves 8
• Category: Pork
• Method: Slow Roasting
• Cuisine: American (German-Inspired)

Ingredients

• 4 pound pork loin roast, boneless and at room temperature
• 2 pounds sauerkraut, undrained
• 1 tablespoon caraway seeds (optional, but highly recommended)
• 1 cup chopped yellow onion
• 1 peeled and chopped apple (Gala or any sweet apple) – optional
• 1/2 cup light brown sugar, adjust to taste based on sauerkraut tanginess
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 cup water or pork broth, optional, for maintaining moisture
• 2 tablespoons olive oil

Instructions

1. Pat the pork roast dry and season generously with salt, pepper, and smoked paprika.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear pork roast on all sides until golden brown. Remove and set aside.
3. In the same Dutch oven, sauté onions until softened. Add apples and caraway seeds, cook until fragrant.
4. Add sauerkraut and brown sugar to the pot, stir to combine.
5. Place seared pork roast on top of the sauerkraut mixture. Cover tightly with a lid or foil.
6. Roast in a preheated oven at 325°F (160°C) for 2-3 hours, or until pork is fork-tender and reaches 145°F (63°C) internal temperature. Check liquid level during cooking and add water or broth if needed.
7. Remove pork roast and let it rest, tented with foil, for 10-15 minutes before slicing and serving with sauerkraut.

Recipe Notes

Adding Apples:

Apples balance the sauerkraut’s bitterness and add depth of flavor. Highly recommended, but omit if you prefer a more bitter flavor.

Adjusting Brown Sugar:

Brown sugar is optional and depends on your sauerkraut’s tanginess. Start with 1/4 cup and add more to taste.

Preventing Dryness:

Ensure a tight seal on your pot. If the lid isn’t tight-fitting, use foil to create a seal under the lid. Maintain liquid in the pot during cooking.

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