Roast Pork And Sauerkraut
Tender roast pork paired with tangy sauerkraut and flavorful seasonings creates a hearty, comforting dish perfect for family dinners or gatherings with robust flavors.
Ingredients
Instructions
- Sprinkle the roast with salt and pepper.
- Brown the pork in a large skillet with oil.
- Place the browned pork in a large cooker.
- Add rinsed sauerkraut, minced garlic, chopped onion, and beer to the cooker.
- Cook until pork is tender, about 2 hours.
- Mix cornstarch, brown sugar, Worcestershire sauce, and mustard with a little water to make a slurry.
- Add the slurry to the cooker to thicken the sauce.
- Cook for an additional 10-15 minutes, then serve.
Tips & Substitutions
For a more flavorful roast, consider marinating the pork overnight with salt, pepper, and your favorite herbs. If you prefer a less tangy sauerkraut, rinse it thoroughly or sauté it briefly before adding it to the cooker. You can substitute the beer with chicken broth or apple juice for a different flavor profile. Also, try adding some caraway seeds for a traditional touch.
Serving Suggestions
Serve the roast pork and sauerkraut with a side of mashed potatoes or crusty bread to soak up the delicious sauce. This dish pairs beautifully with Mom'S Ham Loaf(Light And Yummy) or roasted vegetables for a complete meal. A crisp green salad can also provide a refreshing contrast to the rich flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the pork and sauerkraut in a skillet over medium heat, adding a splash of water or broth to keep it moist. Cover and heat until warmed through, about 10-15 minutes. You can also use a microwave, heating in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork And Sauerkraut contains roughly 1235 calories, with 5g protein, 159g carbohydrates, and 67g fat. It is an excellent source of vitamin C (30% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 562mg per serving (24% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork shoulder or pork belly, which will add more fat and flavor. Just adjust the cooking time as needed, since different cuts may require longer or shorter cooking times to become tender.
What can I use instead of beer in this recipe?
If you prefer not to use beer, you can substitute it with chicken broth, apple juice, or even a mix of vinegar and water for a tangy flavor. Each option will impart a different taste to the dish, so choose according to your preference.
How can I make this dish in a slow cooker?
To adapt this recipe for a slow cooker, simply brown the pork in a skillet as directed, then transfer it to the slow cooker. Add the sauerkraut, garlic, onion, and beer, and cook on low for 6-8 hours or until the pork is tender. You can still thicken the sauce with the cornstarch slurry towards the end.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).