Pork Roast and Sauerkraut Recipe

Skip to main content Skip to footer content

Pork Roast and Sauerkraut, Two Ways

Prefer slow cooking pork and sauerkraut in an instant pot? Or would you rather roast dinner in a big pot in the oven? Here, you'll find instructions that show you how to do it both ways. You choose the cooking method and make a satisfying fall meal to serve the family!

Prep

Minutes

Cook

Hours

Makes

Servings

Ingredients

2-pound Coleman Natural Boneless Pork Loin Roast
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 to 6 sprigs fresh rosemary, approximately 5 inches long
6 to 8 Yukon gold or other medium-sized, waxy potato, cubed into 2-inch pieces
3 large carrots, peeled and cut into 1-inch lengths
2 to 4 cups chicken stock or water
2 pounds sauerkraut

Step 1

Rub roast all over with olive oil and sprinkle with salt and pepper on all sides.
Place in slow cooker, and surround with rosemary, potatoes, carrots and sauerkraut.
Add stock or water to pot, making sure three-quarters of the roast is covered with liquid.
Cook on low for 4 hours or until meat is tender and vegetables are cooked through.

Step 2

Preheat oven to 350 F.
Rub roast all over with olive oil and sprinkle with salt and pepper on all sides.
Place in Dutch oven, and surround with rosemary, potatoes, carrots and sauerkraut.
Add stock or water to pot, making sure three-quarters of the roast is covered with liquid.
Roast for 2 to 3 hours, until meat is tender and vegetables are cooked through.