Though my last name is of German descent, I never ate sauerkraut as a kid, it just wasn't that
popular in the southern United States at that time. Though my father always liked it, having eaten
it in his world travels, my mother couldn't stand the smell of it, so we never had it. I probably
first tasted it when I was 20 or so, and liked it.
My wife is of Polish descent, pork roast and sauerkraut is what her family ate for good luck in the
new year, much like the Irish eat corned beef and cabbage, or blackeyed peas are eaten in the
southern US. My wife and I often eat all three...we need all the help we can get.
Anyway, this is my take on the traditional Polish dish. Seasoning is optional, the sauerkraut
seasons the roast, and vice versa. I usually just use what I have available.
After cooking this way, the sauerkraut is much more mellow tasting, if you have an adversion to the
sour taste of kraut.
I used bavarian style sauerkraut for this particular recipe, it has been sweetened and is not as
sour as the regular kind, but it happened to be what I had on hand. If you use regular sauerkraut,
you should rinse and drain it before cooking. Either canned or bagged kraut is fine. If you think
that the kraut may still be too sour for you, sweeten it with 1 teaspoon brown sugar per 16 oz
I prefer more fatty cuts of pork like the shoulder or butt, I feel that the more lean cuts like
tenderloin are rather dry after cooking this way. And besides, like Emeril Legasse says, "PORK FAT
Pork Roast, approximately 1/2 lb per serving
Sauerkraut, approximately 16 oz kraut per 1.5 lbs pork
Onion to taste...I like lots
1/2 tsp creole seasoning
1/2 tsp Cavender's Greek Seasoning
1/4 tsp black pepper
Preheat oven to 325F
Place in large casserole or large dutch oven. Season roast at this time if you desire.
Slice onions however you like, I like them large....
and smother the roast with them.
Cover the roast with the sauerkraut.
Cover, and place in 325F oven. Cook until internal temperature of roast is at least 160F, about 40
minutes per lb. I prefer using a fatty cut of meat and cooking until internal temperature is above
190F, the longer you cook a fat pork roast, the more tender it gets. A five lb boneless roast will
be done in about 3.5 hours, and falling apart in 5 hours.
Article written by Frank Stroupe