Tomato-Sauerkraut Pork

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
Cheryl Sallaz
Recipe by  Cheryl Sallaz

“This is a delicious pork dish. I generally make it for New Years but its great anytime of the year.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the Pork Roast in the center of a large roasting pan.
  3. In a large bowl combine the sauerkraut and tomato-vegetable juice. Sweeten to taste with the white sugar. Pour this mixture around the pork roast.
  4. Cover with foil and bake in the preheated oven until the roast has an internal temperature of 145 degrees F (63 degrees C), about 30 minutes per pound. Remove the foil for the last 15 minutes of cooking.

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Reviews (4)

Rate This Recipe


Tastes O.K. Nothing memorable or special. Just a dish you don't have to put a lot of work into: all you have to have is time, since it needs to bake for at least 2.5 hours.



This recipe became an instant family classic the first night we tried it! (Our 13 year old put it on the calendar, so she'd remember to ask for it for her birthday supper next year!!) It was so easy, and tasted soooo good!



Loved this recipe. I cooked this in the crockpot on low for 10 hours. Served with mashed potatoes. I will definitely be making this again.

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Amount Per Serving (6 total)

  • Calories
  • 725 cal
  • 36%
  • Fat
  • 34.4 g
  • 53%
  • Carbs
  • 17.5 g
  • 6%
  • Protein
  • 81.7 g
  • 163%
  • Cholesterol
  • 261 mg
  • 87%
  • Sodium
  • 1881 mg
  • 75%

Based on a 2,000 calorie diet



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Pork Butt Roast with Vegetables


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One Skillet Pork Supper