This Instant Pork & Sauerkraut recipe will become your favorite meal to eat on New Years day. It’s quick and easy to make, and has a ton of flavor!
Did you know that in Germany there’s a tradition of eating pork and sauerkraut on New Years day? Eating these foods is believed to bring good luck and prosperity in the new year. You might even be blessed with “as much goodness and money as the number of shreds of cabbage in the pot of Sauerkraut”, according to the German Food Guide.
I have to admit that I didn’t know about this tradition until I was an adult, even though I have German heritage. We did eat a lot of cabbage in various forms, even with pork, but not on New Years day.
Whether you’re serving this dish for New Years so you can reap the rewards of the superstition, or you’re just looking for a hearty and soul-warming dish to serve in fall or winter, you’re going to love this recipe.
You can make your own sauerkraut using this recipe. The health benefits of sauerkraut are immense, being a lacto-fermented vegetable. It doesn’t take anything but cabbage and salt to make it yourself, plus at least two weeks for the fermentation process.
That’s why I choose to use store-bought sauerkraut most of the time. If you can find one that you really like, then you can save a lot of time.
» Looking for a pork roast recipe without the sauerkraut? We’ve got one of those!
How To Make Pork & Sauerkraut
Pork & Sauerkraut can be made via any method you want, whether it be Instant Pot, Crockpot, Stovetop or Oven. The steps are the same for all methods. I like to use the Instant Pot because it’s a much faster method of cooking, and it magically turns out perfect every time.
Whichever method you choose, the only thing that will change is the cooking time.
The first step is to sear all sides of the pork roast. If you’re using the Instant Pot, you can do this easily with the Saute function, so you don’t have to use two pans. Otherwise you can sear the meat on the stove, then transfer to the pot or slow cooker.
Remove the roast from the Instant Pot. Put the broth in and whisk the bottom of the pan to remove any browned bits (otherwise, your Instant Pot will start screaming “burn” when you try to turn it on.
Next, return the pork roast to the Instant Pot, add the vegetables and apples around the edges, and put the sauerkraut on top of the roast. Cook for 45 minutes (for a 2lb pork roast) on the Pressure Cook setting. Allow it to naturally release pressure. Once you’ve opened the lid, be sure to check the internal temperature of the meat [I use this instant-read thermometer]. It should be at least 165 degrees F.
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Pork & Sauerkraut Recipe
- 2 pound boneless pork roast (loin, shoulder or leg)
- salt and pepper
- 1 tbsp cooking oil
- 16 oz sauerkraut with liquid
- 1 cup apple juice or chicken stock
- 1 small apple, peeled and sliced
- 1/2 onion, cut in chunks
- 1 carrot sliced
- 1 tsp dried or fresh rosemary
- If the pork loin has a layer of fat and skin, make sure the skin is scored.
- Salt and pepper all sides of the pork loin.
- Press the Saute button on the Instant Pot. When it’s hot, add the cooking oil. After 1 minute, add the pork roast and saute until browned on all sides. Remove from the pot. Turn off the Instant Pot.
- Pour the apple juice or chicken stock into the pot and whisk quickly to remove all of the browned bits from the bottom of the pot.
- Return the pork to the pot. Sprinkle with rosemary. Add the vegetables and apples alongside the pork. Top with the sauerkraut.
- Put the lid on the Instant Pot. Make sure the valve is set to Sealing. Press the Pressure Cook button and set the machine to 45 minutes cook time (22 mins per pound of meat - adjust accordingly).
- When the cook time is over, allow the pot to naturally release for at least 15 minutes. Take out the pork and slice it up. Drain the sauerkraut. Serve the pork over the top of the sauerkraut.
- You can use any cut of pork roast you want for this recipe. Leave the fat cap on, or remove it, according to your preference. I leave the fat and skin on because it makes a more tender and juicy roast.
- Using apple juice instead of chicken broth in this recipe will make the dish sweeter. You can also use half and half for slightly less sweetness.
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.