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 1 hour (for a 2lb pork roast) on the Pressure Cook setting. Allow it to naturally release pressure.
If your pork roast is larger then 2 lbs, you may need to cook it longer. Once you’ve opened the lid, you can check the internal temperature of the meat [I use this instant-read thermometer]. It should be at least 165 degrees F. It should also be tender and easy to pull apart with a fork. If not, put the lid back on and set it for another 10-30 minutes.
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Instant Pot Pork Roast & Sauerkraut Recipe
- 2 lb boneless pork roast (shoulder or leg)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp cooking oil
- 16 oz sauerkraut with liquid
- 1 cup apple juice or chicken stock
- 1 tsp dried or fresh rosemary
- 1 small apple peeled and sliced
- 1/2 onion cut in chunks
- 1 carrot sliced
- Season the pork with salt and pepper on all sides.
- Press the Saute button on the Instant Pot. When it’s hot, add the cooking oil. After 1 minute, add the pork roast and brown 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 the browned bits from the bottom of the pot.
- Return the pork to the pot with the liquid. Sprinkle with rosemary. Add the vegetables and apples around the sides of 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 cook time to 1 hour. When the cook time is over, allow the pot to naturally release pressure.
- Take the pork out and slice it. Drain the sauerkraut. Serve together.
- A pork loin shoulder, or leg is best for roasting. However, keep in mind that a thin pork loin will take less time to cook than a thick roast. For a thin pork loin, cook for 40 minutes. A thicker roast might need to cook for and additional 10-30 minutes to be tender.
- Using apple juice instead of chicken broth in this recipe makes the dish sweeter.
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