Ring in the New Year with the Perfect Pork Roast and Sauerkraut


  • 4 pound pork roast - boneless and at room temperature
  • 2 pounds sauerkraut
  • 1 Tbsp caraway seeds
  • 1 cup chopped onion
  • 1/2 cup light brown sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • 2 Tbsp olive oil



  1. Preheat oven to 325F.
  2. Pat the pork dry and sprinkle the entire roast with salt, pepper, and smoked paprika.
  3. Heat a large, non-stick pan over medium-high heat and add in the olive oil.
  4. When the olive oil starts to simmer, sear all sides until golden brown (approx. 5-8 minutes per side).
  5. Pour sauerkraut to cover the bottom of a 6 qt Dutch Oven dish (with lid).
  6. Sprinkle over the caraway seeds, onions, and brown sugar and add the roast to the dish.
  7. Cover tightly with the lid and bake for about 2 hours or until a meat thermometer reads 145F.
  8. Remove from the oven.
  9. Carefully remove the roast from the dish and place on a cutting board covering loosely with foil.
  10. Allow to cool for about 15 minutes before slicing.

Note: If using a slow cooker is more your style, simply follow the directions and add your kraut and seared pork to a 6 quart crock pot. Cover and cook on low for about 8-9 hours. Easy peezy!