Pork and Sauerkraut


When I first met my husband, over a dozen years ago – I couldn’t stand sauerkraut. What kind of German was I? I mean, if he rinsed it a lot, stuck some apples and sweet stuff in there, I could tolerate it. But I didn’t like it. But he loved it so much, that he made it all the time. Over the years, he weaned me onto the stronger stuff. Now? I can’t get enough sauerkraut. I’ve had it in one form or another almost every day this week. Full strength. And I’m loving every second of it. But when I think of my husband, and the love we have for each other, pork and sauerkraut is the tie that binds. :) It’s the one dish that we’ve continued to make throughout our relationship. And now? It’s a tradition. I’m submitting this to be part of the Cooking with Love blogging event.

Pork and Sauerkraut

Pork and Sauerkraut

Whole pork loin (about 7 lbs)
6 lbs. sauerkraut

Preheat oven to 250F. In a huge Dutch oven (or covered roasting pan), place one whole pork loin (about 7 lbs – cut into smaller roasts if necessary to fit) and cover with 6 lbs. of sauerkraut. Cook for 10-12 hours (don’t peek!). Break apart roast into smaller chunks and serve with sauerkraut.

4 thoughts on “Pork and Sauerkraut

  1. When my wife and I met, this was one of the first dishes that she made for me. I was never a kraut type person. In fact when my Mom was make it, I would go to Mickey D’s for a Big Mac! I have not had Pork & Sauerkraut since my RNY in December. I think it’s time to test the waters!

    Thanks for the idea!


  2. My Mom always added 3 or 4 Tbls white vinegar to her 2 lbs of kraut and about just as much brown sugar. She’d top the pork roast with the kraut and cook in a low oven….awesome! My friends Mom added diced tomatos to her saurkraut which was also very good! Happy New Year from Salem, Ohio

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