This recipe was developed through extensive trial and error and some wine selection tinkering. Its flavor is sweet with just enough zing to keep things interesting. fantastic for any Italian cuisine. Even for Italian sausage bombers, we used it.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 7 mins |
| Additional Time: | 15 mins |
| Total Time: | 3 hrs 52 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup bacon grease
- 2 large onions, chopped
- 2 (32 ounce) packages sauerkraut, drained and rinsed
- 2 apples – peeled, cored, and chopped
- 1 (16 ounce) can chicken broth
- ½ cup brown sugar
- ¾ teaspoon mustard powder
- 1 (3 pound) bone-in pork loin roast
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.
- Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and remaining bacon grease.
- Mix chicken broth, brown sugar, and mustard powder together in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.
- Cut several deep slits in the top of the pork loin and place in the center of the sauerkraut mixture. Cover roasting pan with aluminum foil.
- Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting pork until tender and pulls apart easily, 2 to 3 hours. Remove from oven and cool until easily handled, about 15 minutes.
- Discard pork bones, shred pork using 2 forks and return to pan with sauerkraut mixture. Stir well to combine.
- Nutrition data for this recipe includes the full amount of prepared sauerkraut and chicken broth. The actual amount consumed will vary.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 1236 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I have to say this is the first review I posted. This recipe turned out the best pork and sauerkraut I ever made. I didn’t have apples, so I went without them. Next time though I will add them – I think it could be even better. Only real change I made was a light sprinkling of caraway seeds. I used a boneless roast and the roasting method and timing turned out an awesome New Years Day dinner.
This is great recipe for leftover pork tenderloin. I grilled pork tenderloin a couple days ago. I put in a crockpot with all ingredients listed. Cooked on high for one hour then low for 2 hours. Really enjoyed it. It’s a keeper!!