The flavor of a good beer meshes so well with pork and kraut. Featured in PopSugar, this Pork Roast Recipe with Sauerkraut uses only 3 ingredients in a crockpot. The perfect winter dinner.
Slow Cooker Pork Roast Recipe with Sauerkraut
Super Easy Pork Roast Recipe with sauerkraut that is only 3 ingredients, throw together, cook in crockpot or slow cooker.
Ingredients
- Pork Roast
- Sauerkraut
- One Bottle of Beer
Instructions
- Place pork roast in slow cooker.
- Add sauerkraut. It's ok to keep the juice from canned kraut.
- Add a bottle of beer to a bottle and a half. I prefer Yuengling Black & Tan
- Cook on low for 5 - 8 hours until pork is done.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 71Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 168mgCarbohydrates 3gFiber 1gSugar 0gProtein 4g
Where did I get this Pork Roast recipe?
The first new year after I got married that wasn’t spent in a hotel, I wanted to have something with pork and something with cabbage for dinner for my husband for good luck. I don’t know. They say you should eat pork and cabbage on New Years for luck, so I needed to make something to satisfy those requirements. Pinterest didn’t quite exist like it does now back then. I was thousands of miles away from home, so I couldn’t get to any real cookbooks.
I’m going to sound pretty effing daft here in a minute but…
I hate pork. I love me some bacon and sausage, but pork roast? Not my thing. So I basically thought let’s put this in a slow cooker. So first and foremost, pork and shredded cabbage went into the slow cooker. Then I thought, “How do I make it taste good?”
Well, I do remember when I dated Todd, his mother (my former boss) taught me several of their favorite family recipes, one of which was Stuffed Pork with Zali (or Zalle – Czechoslovakian heritage – it means sauerkraut or braised cabbage something around that vibe). I don’t remember how to make that like I do some of the others she showed me, but based on that, I threw in a jar of sauerkraut.
Then I was like, “Ok any other ideas? Seasoning?” and I threw in a beer. The first beer I used with this recipe was Fat Tire because that’s what my husband was drinking at the time. We lived in Wyoming close to Colorado.
Then I realized in later years that sauerkraut is cabbage. I didn’t know. So I omitted the fresh cabbage because I already had cabbage. I swear I am actually very smart. It’s just some of life’s important facts slip by for a very very long time. This is a serious confession. It’s like realizing the proper way to pronounce hyperbole and thinking of all the times you said it wrong to people, and that time you were insulting someone who was being mean with a mispronounced word, and you feel sinfully dirty for being that stupid. This is one of those times.
So anyway. I also moved back home to West Virginia, and so Fat Tire wasn’t so available here. We switched to Yuengling. And I personally prefer a black and tan over the lager.
My mom makes it with… dare I say it… Michelob light. It’s still good, but not as good.
When was it featured in PopSugar?
A long long time ago. Sometime between 2010 and 2015. It was under my old blog “Dribbles and Grits.”
3 Ingredients for Pork Roast with Sauerkraut
- A pork roast
- Sauerkraut
- Beer
I know. It’s so complicated.
I do usually add some salt and pepper because I’m American, and we add that to everything.
Now I did say in the previous story about where I came up with this recipe that I prefer the Yuengling Black and Tan beer. But any beer works. My mom prefers cheap light beer. I prefer a good stout or anything dark, but sometimes that’s too full for some people to handle. The black and tan (which can be acquired by doing half Guinness and half Amber Bock) is the perfect mixture of both that full body and that whimsical amber.
3 Step Process – How to Cook It
I’m kind of proud of my phrasing…
- Put the pork hunk into the crockpot.
- Top it off with kraut and beer.
- Cook on low for like 7 or 8 hours (high 5 or 6).
The slower it cooks, the more tender and flavorful the meat.
The shorter it cooks, you risk losing some of that.
But keep an eye on it to make sure it isn’t drying out. If it does start drying out, add more beer and reduce heat.
You can also cook it on a stove or in an oven. Just make sure the pork is done. It should reach internal meat temp of 145°F. Think low heat, long time. Higher heat, shorter time.
I think I’ve done this stovetop before where I brought the beer to a boil, reduced heat to a simmer, covered with lid, and simmered for 2 hours.
Family Dinner Side Ideas
This goes well with mashed potatoes and peas as pictured above.
When I add more side dish recipes to this blog, I hope to link some here 🙂
Other Home Cooked Family Meals with Mashed Potato Vibes
Crowd Winning Cottage Pie – Beef Shepherd’s Pie
Delicious Crockpot Mississippi Roast
Underachieving Beef Cubed Steak
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