Slow Cooked Pork Roast with Sauerkraut Potatoes and Carrots

Pork Roast with Sauerkraut Potatoes and Carrots

Developing this recipe was honestly the very first time I ever cooked a pork roast, and this turned out to be the best pork roast with sauerkraut ever!

Yes, you are cooking the sauerkraut with the pork roast, so the probiotic bacteria in the sauerkraut do die. However, you still get tons of flavor and beneficial compounds from the fermented sauerkraut.

The simple ingredients in this rustic recipe combine to make such a complex and delicious flavor, you’ll want to make this roast over and over again. Enjoy the recipe!

Crock Pot Pork Roast with Sauerkraut

If you would rather use a slow cooker or an instant pot to make my pork roast recipe, you can! Just follow the instructions below:

• SLOW COOKER INSTRUCTIONS: Season the roast as directed in the recipe. Place the meat directly into a slow cooker. Add in all remaining ingredients and cook on low for 8 hours.
• INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS: Follow this recipe as directed, but instead of searing and roasting the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast using the sear setting on your electric pressure cooker. Deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove the lid once the steam has stopped coming out.

Roasted Pork with Sauerkraut

I highly recommend making this recipe in a 5.5-quart dutch oven or larger and cooking it in your oven for hours on a cold day. It really sets a vibe and makes the whole house warm.

If you don’t want to heat up your house, or if you are making this recipe when it’s not cold out, you can use a slow cooker or instant pot (see the section below).

Let’s talk cuts of meat and ingredients. For this recipe, I suggest using a boneless or bone-in Boston butt roast. The Boston butt is actually from the pork shoulder, so you can sub pork shoulder roast in this recipe if that is what you can find.

What to Serve With This Recipe

• Rustic Rosemary Sourdough Bread
• Sourdough Garlic Bread Dinner Rolls

Protein

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Slow Cooked Pork Roast with Sauerkraut Potatoes and Carrots

Try this warm and hearty roasted pork with sauerkraut for an easy one-pot meal! Pork roast with sauerkraut potatoes and carrots is nourishing, good for gut health, and perfect for cold weather. I make this recipe in a dutch oven, and slow roast it, but you can also use an instant pot or make crock pot pork roast with sauerkraut.

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• Prep: 15 min 15 minutes
• Cook: 3 h 3 hours
• Total: 3 h 15 min 3 hours 15 minutes

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Ingredients

• 3 to 5 pound pork shoulder or butt roast
• 2 tablespoons butter, room temperature
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 tablespoon minced garlic
• 1 bunch green onions, minced
• 1 teaspoon smoked paprika
• 1 large onion cut into 2-inch chunks
• 2 pounds carrots, peeled and chopped
• 3 pounds baby red potatoes
• 1 cup of sauerkraut
• 1 cup orange juice
• 1 sprig fresh rosemary
• 3 sprigs fresh thyme
• salt and pepper to taste

Instructions

1. Preheat oven to 450 degrees.
2. In a small bowl, mix together butter salt, pepper, garlic, green onion, and paprika.
3. Rub pork roast with the butter mixture on all sides.
4. Sear all sides in a dutch oven over medium heat.
5. Roast, uncovered, in the 450-degree oven for 1 hour
6. Remove the roast from the oven and place the onion chunks, sauerkraut, carrots, and potatoes around the meat.
7. Pour orange juice on the vegetables. Season vegetables with salt and pepper. Place rosemary and thyme sprigs on top of the roast.
8. Cover and Cook an additional 1 1/2 hours until vegetables are tender and meat shreds easily with a fork.
9. Season vegetables with additional salt and pepper to taste and serve hot with crusty sourdough bread.

Notes

To make this recipe in a crock pot or instant pot, see the directions above.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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