Description
This cozy German pork roast combines juicy, slow-roasted pork shoulder with tangy sauerkraut and buttery potatoes for a comforting, fuss-free dinner. Perfect for chilly evenings or family gatherings, it’s a nostalgic classic that’s easy to prepare and packed with flavor.
Ingredients
- 3 lbs boneless pork shoulder or pork loin roast
- Kosher salt, for seasoning
- Freshly ground black pepper
- 1 tsp caraway seeds
- Smoked paprika (optional)
- 3 cloves garlic, minced
- 1 large onion, thinly sliced
- 24 oz sauerkraut, drained but not rinsed
- 1 medium apple, peeled and grated
- 2 tbsp brown sugar
- 2 bay leaves
- 2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 2 tbsp olive oil or melted butter
- Salt and pepper, to taste
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine (optional)
Instructions
- Pat pork shoulder dry with paper towels. Season generously with kosher salt, black pepper, and smoked paprika (if using). Rub in caraway seeds.
- Heat 2 tbsp olive oil in a large oven-safe roasting pan over medium-high heat. Sear pork on all sides (2-3 minutes per side) until browned. Remove and set aside.
- In the same pan, add sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant, scraping up any brown bits.
- Add sauerkraut, grated apple, brown sugar, and bay leaves. Stir to combine and spread in an even layer.
- Nestle seared pork into the sauerkraut bed. Scatter potato chunks around pork and sauerkraut. Drizzle potatoes with olive oil or melted butter and season with salt and pepper.
- Pour chicken broth and white wine (if using) around the edges of the pan (not over the pork).
- Cover tightly with foil and roast at 325°F for 2 hours. Uncover and roast an additional 30-45 minutes, until pork is fork-tender and potatoes are golden. Pork should reach 190°F internally.
- Remove from oven and tent with foil. Let pork rest for 15-20 minutes before slicing.
- Slice pork into thick pieces and serve hot, spooning sauerkraut and potatoes alongside each portion.
Notes
For extra flavor, use pork shoulder instead of loin. Taste sauerkraut before using; rinse if very salty. Resting the pork after roasting is essential for juicy results. For dairy-free, use olive oil instead of butter. This recipe is naturally gluten-free; double-check sauerkraut and broth labels if sensitive. Leftovers taste even better the next day and freeze well.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 1/6 of recipe (appro
- Calories: 520
- Sugar: 7
- Sodium: 900
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 7
- Protein: 32
Keywords: German pork roast, sauerkraut, potatoes, comfort food, easy dinner, oven roasted, gluten-free, family meal, pork shoulder, traditional German recipe