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Brined Pork and Sauerkraut

Brined Pork and Sauerkraut

  • Prep

    20 m
  • Cook

    5 h
  • Ready In

    9 h 20 m
adam newcomer

adam newcomer

A Pennsylvania New Year's Day tradition with a bit more flavor!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 7060 mg
  • 282%

Based on a 2,000 calorie diet

Directions

  1. Pour water, apple juice, cider vinegar, molasses, kosher salt, pickling spice, and black peppercorns in a saucepan; bring to a boil, stirring to dissolve salt and molasses. Simmer to blend flavors, about 5 minutes. Pour 2 cups ice into brine and stir to melt ice and cool brine.
  2. Place pork loin into a large container and pack 2 more cups ice, or as needed, around the meat. Pour brine over ice and pork, cover, and refrigerate at least 4 hours to overnight.
  3. Remove pork roast from brine and place into a slow cooker; pour 2 cups brine over the meat. Discard remaining brine. Spread sauerkraut, onion slices, brown sugar, fennel seeds, and coriander over pork roast. Set cooker on Low and cook for 3 hours. Add carrots to slow cooker and cook 1 more hour; add apples, cranberries, and walnuts and cook until an instant-read meat thermometer inserted into the thickest part of the roast reads 160 degrees F (70 degrees C), about 1 hour more.
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Reviews

GRANDMADEB
2

GRANDMADEB

2/8/2013

I'm truly sorry that I couldn't give this recipe a better rating, but it just didn't deserve it. I followed the recipe with one exception: I used less sauerkraut. If you are intrigued with the recipe, don't be discouraged - maybe I misread something and am unaware of it, but I would advise NOT using any of the brine for the cooking portion - use apple juice instead

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