Pennsylvania Dutch Pork and Sauerkraut

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Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

Old time, simple recipe for pork and sauerkraut. Delicious!

Ingredients Nutrition

  • 1 (10 -15 lb) pork shoulder
  • 4 lbs sauerkraut, with juice (canned or bagged)
  • salt and pepper

Directions

  1. Preheat oven to 350 degrees.
  2. Rinse pork and place in large roasting pan.
  3. Sprinkle with salt and pepper to taste.
  4. Cover with 1/3 of the sauerkraut.
  5. Cover roasting pan and put in oven for 1 1/2 hours.
  6. Remove from oven and add another 1/3 of sauerkraut.
  7. Cover and put back in oven for another hour.
  8. Remove from oven and add the remaining sauerkraut.
  9. Cover and put back in oven for another hour.
  10. Remove from oven and enjoy! Mashed potatoes are a must with this dish.
Most Helpful

4 5

Cooling it in the oven is much better than the crock pot. I think the flavor is so much better in the oven. This recipe is spot on although I put all the sauerkraut in all at once. For the record I live in Lebanon, PA

4 5

This was good and easy to make. I followed the recipe as written other then my roast was only about five pounds and I only used two pounds of sauerkraut. I kept mine cover until the last 45 minutes because hubby likes his sauerkraut browned. We all enjoyed this.

5 5

This recipe was so easy to make. I did use a smaller piece of pork and less sauerkraut and cooked it for less time, but it came out moist, fall apart tender and delicious just like my husband remembered it from his childhood. (warning, if you don't like sauerkraut be aware the house will smell pretty pungent while it cooks! :) Thank you for a great recipe I will use again!