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Sauerkraut-Stuffed Slow-Cooked Pork Roast

Sauerkraut-Stuffed Slow-Cooked Pork Roast

  • Prep

    10 m
  • Cook

    9 h
  • Ready In

    9 h 10 m
tmcox1977

tmcox1977

The tangy flavors of the sauerkraut cook throughout the pork roast. Quick and simple.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 49.2 g
  • 98%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Place pork roast on a cutting board. With a sharp knife, cut a 5-inch slit into the top of the roast, being careful not to cut clear through to the bottom of the roast. Spoon the sauerkraut into the pork roast, pressing it into the slit with the bottom of the spoon.
  2. Place the roast in the slow cooker, and cook on Low for 8 to 9 hours.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

FRANCIE63
82

FRANCIE63

4/9/2007

I used a pork loin with a bag of kraut, some onion, sliced apple and a little brown sugar--and some caraway. Next time a little more apple and brown sugar! Great with mashed poatoes and white gravy! YUM!!

ka me ka thee
54

ka me ka thee

2/10/2007

I tried this with a pork roast I bought on sale, and wow!! In my opinion, this is the BEST and EASIEST way to prepare a pork roast. It was absolutely delicious. I served it with mashed potatoes and green beans. The meat was tender, the juices were so tasty. The sauerkraut didn't overwhelm the dish, in fact, most of my family were suprised there was kraut in it at all. They could see it, but it just didn't have that "in your face and up your nose" kick that they expected. I had to guard the leftovers! ;) This will be on my standard list of recipes. Thank you for sharing it!

Marigat
42

Marigat

11/2/2006

Easy and very good. It tasted delicious served with potato pancakes topped with sour cream and apples cooked in brown sugar and butter. I shredded the leftover pork the next day, heated it up with some barbeque sauce, and served it open-faced on top thickly sliced and toasted French bread. Yummy!

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