Barb, this was delicious. My husband introduced me to pork roast and sauerkraut as his family's tradition for New Year's Day a number of years ago, and each year I look for a new way to prepare it. This year, I took your recipe as a starting off place. Whereas I wanted the onion soup flavor, I had the time and inclination to make the dish from scratch rather than using a mix. I caramelized some onions and garlic in butter and olive oil and added that plus 2 c of beef broth and 1/4 white wine as the roasting liquid. I omitted the sugar and added some sprigs of thyme for a savory version. It turned out so well-- beautiful honey color and fabulous texture. This was so very good over mashed potatoes, and the meat was absolutely fall-apart tender. Terrific dish-- thanks! --Heather (P.S. Although he surely enjoyed this, my husband did miss the "sauer" part of the kraut, which gets a bit lost using this method).
Oh, yum! Made for New Year's Day dinner and it was awesome! Even with the partying from the previous night, if you can make it to the crock pot and dump the ingredients in, a fabulous meal awaits you! The hardest part of the process was staying out of the pot. (Had to keep "checking on the meat"). By the time it was ready to be devoured, I was half-full. The flavors were perfect, and I recommend adding a teaspoon of caraway seed if you like them. I cooked it for 3 hours on high, then the remaining 5 on low and it was tender and delicious. It tasted just like my grandma's. We devoured it with mashed potatoes which I agree is the best choice, but it would probably be good served with sauteed dumplings or gnocchi, or potato, cheese, or onion pierogies as well. Thanks, Barb, for sharing your recipe. This will be a regular here!
Very good recipe, but 24 hours (even on low) in the crock-pot was too long! The top layer of my sauerkraut burned. :( I was able to take the burned stuff off, but with the brown sugar mixed with it, it was a sticky mess. My crock-pot is still soaking.
The taste of the roast, however, was wonderful. Even my two kids, who don't usually like 'kraut, loved this meat and asked for more. I made some buns (search "40-Minute Hamburger Buns" on this site) and we ate them as sandwiches. Was a great meal, but I think I'll just cook it on low for 8-10 hours next time, instead of 24. :)
Wow!! This pork roast was so tender and easy to make. I put all this together in the morning, around lunch time I added chopped onions and apples (about 1/2 cup each), and by dinner time the smell was amazing and the pork just fell apart. Husband really enjoyed this as it was his first time having sauerkraut. Thanks a bunch!!
Very nice recipe. I too only let it cook for about 8 hours and it came out nice and juicy and tasty. I also only used half the brown sugar. We loved it, thank you for sharing.
This was amazing! My non-sauerkraut eating family LOVED it! I substituted 1 cup of apple cider and 1 cup of juice from the sauerkraut for the water. The pork roast melted in your mouth. It's the perfect combination of sweet and salty. It MUST be served over mashed potatoes. I have never seen a crockpot with a 24-hour setting. I cooked it for 10 hours on low. It was perfect. This one is going in my recipe book!
This is the best sauerkraut and pork I have ever had! Yum! I used 2 (14 oz) cans of sauerkraut with caraway seeds. I did NOT rinse and drain my sauerkraut. I added about 1/2 c. of apple juice, and 1/2 of an onion. I cooked it on low for abou 8 hours.
First off, let me say to all those who give so-so or poor reviews to recipes that they have not tried before as written and make significant changes to ingredients or execution-don't write a review. You are reviewing a different recipe. Create a page with your version instead.
There...that said, I LOVE this. I have made this two New Year's Days in a row and am now making it for the third. It is always a hit-especially for some reason for thouse who don't usually like sauerkraut! Last year was the first time I served it over mashed potatoes (I make pigeon, cow, or black eye peas in the Southern New Year's tradition. It seemed like too much starch.) and it was even better.
The only change is that I put the ingredients together and let it rest overnight in the fridge and then cook on low for 8-10 hours on low.
This is my new tradition for New Year's, putting aside the regular cabbage and pork. I also sneak it in durning the year during cold weather. Great comfort food!
Thanks for an easy and tasty recipe ! I used country style boneless pork ribs - it was good and husband and MIL liked it - will make this again. I did not cook for 24 hours since it was ribs and not a roast - just started the crock at 9am and it was definitely ready by 7pm.
I was a bit worried about this recipe but it turned out to be really yummy. Cooked for the 24 hours specified which I thought would dry out the pork, but the pork was delicious. Definitely needs to be paired with the mashed potatoes to cut the saltyness of the onion soup mix. It was so easy to put together, I'd make it again.