Cooking pork and sauerkraut together in an electric roaster results in a delicious and timeless flavor combination. The pork becomes incredibly tender and juicy, while the sauerkraut mellows out and takes on the richness of the pork. An electric roaster makes preparing this dish easy and mess-free. Follow these simple steps for pork and sauerkraut worthy of any Oktoberfest celebration or comfort food craving.
Benefits of Using an Electric Roaster
Roasting pork and sauerkraut in an electric roaster has many advantages
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Even, consistent heat surrounds the food for thorough, gentle cooking
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Large capacity can hold a sizeable pork roast plus bountiful sauerkraut.
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Countertop setup avoids heating up the kitchen oven.
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Adjustable temperature provides optimum slow-roasting control.
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Nonstick interior prevents burnt sauerkraut on the bottom.
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Lid traps in moisture and flavors.
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Portability to transport the finished dish anywhere.
Ingredients
- 3-5 lb pork shoulder roast or pork butt
- 32 oz jar or bag of sauerkraut
- 1 onion, thinly sliced
- 2 apples, cored and sliced
- 1 cup chicken or vegetable broth or beer (optional)
- 2 tsp caraway seeds (optional)
- Salt, pepper, garlic powder, paprika
Step-by-Step Instructions
Follow these easy steps for perfect pork and sauerkraut:
1. Prepare the electric roaster
If your roaster has a removable cooking insert, place it into the base. Apply nonstick cooking spray on the inside surfaces.
2. Add sauerkraut layer
Drain and rinse the sauerkraut to remove excess saltiness. Spread the sauerkraut evenly over the bottom of the roaster.
3. Add flavor enhancers
Sprinkle the sliced onions and apples over the sauerkraut. Add broth or beer if desired. Season with caraway seeds, salt, pepper and any other spices.
4. Place pork on top
Season the pork roast all over with salt, garlic powder and paprika. Place the pork directly on top of the sauerkraut bed.
5. Cook low and slow
Set the roaster to 300°F, cover with the lid, and cook for 4-6 hours. The pork is done when it reaches an internal temperature of 190°F.
6. Rest, slice, and serve
Allow the pork to rest for 10-15 minutes before slicing. Serve sliced pork on top of the sauerkraut, along with mashed potatoes if desired.
Tips for Delicious Results
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Choose a well-marbled, bone-in pork shoulder roast for maximum flavor and tenderness.
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Rinse sauerkraut to remove excess sodium for better flavor balance.
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Add apples, onion, broth for juiciness and extra dimension.
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Keep temperature low, around 300°F, for ultra-slow roasting.
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Use a meat thermometer to ensure pork reaches 190°F for fork tender meat.
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Let pork rest before slicing for juicy slices that hold together.
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Mix pan drippings into sauerkraut to incorporate rich pork essence.
Frequently Asked Questions
What size pork roast works best?
A 3 to 5 pound bone-in pork shoulder or pork butt roast allows ample meat with lots of sauerkraut.
How long does it take to roast pork and sauerkraut?
Cook for about 4-6 hours on 300°F until the pork reaches an internal temperature of 190°F.
What liquid should you add to the roaster?
Chicken or vegetable broth, apple cider, beer or wine add flavor. Use about 1 cup of liquid.
Do you need to flip or rotate the pork while cooking?
No, flipping is not necessary. The even heat circulates to cook food evenly.
Should sauerkraut be rinsed before cooking?
Rinsing removes some excess saltiness allowing the other flavors to shine.
What sides go well with pork and sauerkraut?
Buttery mashed potatoes, egg noodles, potato pancakes or a crusty bread are perfect accompaniments.
Can you make this recipe in a slow cooker?
Yes, follow the same method in a slow cooker on low for 7-8 hours until pork is tender.
With minimal effort, you can have fork-tender HERBS and juicy pork paired with mellowed sauerkraut using an electric roaster. The countertop appliance makes cooking this German classic simple and mess-free. Impress your family with scrumptious roasted pork and sauerkraut.