The Simple and Delicious Way to Cook Pork and Sauerkraut in an Electric Roaster

Pork and sauerkraut is a classic combination that has been enjoyed for centuries throughout central and eastern Europe. The tart and tangy flavor of the sauerkraut perfectly complements the rich, savory pork. While traditionally this dish was cooked for hours in a heavy pot on the stovetop, today many home cooks are discovering that using an electric roaster provides an easy and convenient way to make this delicious one-pot meal.

In this article I’ll explain step-by-step how to cook pork and sauerkraut in an electric roaster. I’ll also share tips for choosing the right cut of pork picking the best sauerkraut, and adding other ingredients to boost the flavor. After reading this, you’ll be ready to make this hearty and comforting dish for your next dinner or gathering.

Benefits of Using an Electric Roaster

Electric roasters provide a simple way to cook pork and sauerkraut without heating up the kitchen, Here are some of the benefits of using an electric roaster for this dish

• Consistent slow cooking Electric roasters allow you to cook at lower temperatures for longer periods of time This helps break down the pork shoulder for incredibly tender and juicy meat

• No monitoring required: Once you set the temperature, electric roasters cook the food unattended. No need to worry about adjusting stovetop heat.

• Serves a crowd: Large electric roasters can accommodate really big cuts of pork plus all the sauerkraut and vegetables. Perfect for large gatherings and parties.

• Portability: Some electric roasters are lightweight enough to transport the cooked dish to another location. Great for potlucks or parties away from home.

• Food stays warm: Electric roasters will keep the pork and sauerkraut piping hot and ready to serve for a long time after cooking.

Step-by-Step Instructions

Cooking pork and sauerkraut in an electric roaster is simple, but there are some important steps to follow for the best results.

Ingredients

• 3-5 lb boneless pork shoulder roast
• 32 oz sauerkraut (about 8 cups), rinsed and drained
• 1 large onion, thinly sliced
• 2 tart apples, cored and sliced
• 3 cloves garlic, minced
• 1 cup beer, apple juice, or broth (optional)
• 1 tsp caraway seeds (optional)
• Salt and pepper

Directions

1. Prepare the electric roaster. Place the cooking insert in the electric roaster if your model requires it. Lightly spray or rub the inside of the roaster with oil.

2. Arrange sauerkraut and aromatics. Spread the sauerkraut evenly over the bottom of the electric roaster. Top with the sliced onions, apples, and garlic cloves. Sprinkle on the caraway seeds if using.

3. Season the pork. Generously season the pork shoulder all over with salt and pepper. I like to use 1-2 tsp each.

4. Add liquid (optional). Pour the beer, apple juice, or broth over the sauerkraut if desired. The liquid provides extra moisture.

5. Place pork on top. Set the seasoned pork directly on top of the sauerkraut and aromatics.

6. Cover and cook. Put the lid on the electric roaster. Set the temperature to 300°F and cook for about 4-5 hours.

7. Check for doneness. The pork is fully cooked when it reaches an internal temperature of 190°F on a meat thermometer. If needed, continue roasting until it hits this temp.

8. Rest, serve, and enjoy! Remove the pork to a cutting board and tent with foil. Let rest for 15 minutes before slicing. Serve the sauerkraut and pork with the delicious pan juices.

Tips and Variations

• Choose a boneless pork shoulder roast for easy serving. Bone-in cuts work too but require longer cooking times.

• Look for sauerkraut labeled “naturally fermented” for the best flavor. Avoid canned.

• The sliced apples and onions add a touch of sweetness. Substitute other vegetables if desired.

• For extra richness, cook a smoked pork shoulder or add smoked sausage.

• Stir in crushed juniper berries, ginger, or brown sugar for unique flavor twists.

• Cook at 275°F for 8-10 hours for ultra tender “fall off the bone” pork.

• Shred any leftover pork to make delicious pulled pork sandwiches.

Choosing the Right Pork Roast

The star ingredient for pork and sauerkraut is obviously the pork. Here are some things to look for when selecting a cut of pork for the electric roaster:

• Shoulder roast: The shoulder, also called the butt, has the perfect marbling for moist and flavorful meat when slow roasted. Boneless is easiest.

• Picnic roast: Another good option from the upper shoulder area. Tenderness may vary.

• Boston butt: My top choice! This comes from the upper shoulder/neck area and is supremely juicy and tender.

• Smoked options: Look for a smoked shoulder or picnic roast for extra flavor.

• Size: Allow about 1/2 lb of pork per person. A 3-5 lb roast will feed 6-10.

Get a thick, well-marbled roast for the juiciest results. Stay away from lean loin cuts which can dry out.

Picking the Best Sauerkraut

Obviously sauerkraut is vital for the flavor of this dish. Here’s what to look for when selecting sauerkraut:

• Freshness: The sauerkraut should smell tangy and fresh, not moldy. Avoid any darkened or slimy pieces.

• Natural fermentation: Look for sauerkraut fermented naturally with salt, not shortcuts like vinegar. This has the best flavor.

• Refrigerated: Sauerkraut sold unrefrigerated tends to be lower quality. Check the refrigerated section.

• Brands: Boar’s Head and Eden Foods make high-quality refrigerated sauerkraut.

• Ingredients: Should just contain cabbage, salt, and maybe herbs/spices. Avoid preservatives.

About 2 cups of sauerkraut per person is a good amount. Rinse and drain before using to remove excess saltiness.

Expert Serving Suggestions

Pork and sauerkraut is delicious on its own, but also pairs well with a variety of sides and ingredients. Here are some serving ideas:

• Potatoes: Mashed or boiled potatoes help soak up the delicious juices.

• Rye bread: Slices of rye bread are perfect for open face sandwiches.

• Beer: Pork and sauerkraut becomes a meal fit for Oktoberfest when served with hearty German beer.

• Vegetables: Add a salad or cooked green vegetables like cabbage or Brussels sprouts.

• Mustard: Spicy mustard, whole grain mustard, or sweet honey mustard all complement the flavors.

• Dessert: Consider apple strudel, pumpkin spice cake, or ginger cookies for dessert.

Serve the sauerkraut warm right from the roaster along with sliced pork. Provide mustards, pickles, and bread on the side.

FAQs

What if my pork isn’t fully cooked after 4-5 hours?

• Check the internal temp with a meat thermometer. Continue roasting at 300°F until it reaches 190°F. The time will vary depending on size.

Do I really need to rinse the sauerkraut?

• Yes, this helps remove excess salt and bitterness for a balanced flavor. Drain well after rinsing.

Can I cook it on low instead of 300°F?

• Yes, you can cook at 250-275°F but the time will need to increase to 8-10 hours for tender results.

What roast size works best?

• A 4-5 lb boneless pork shoulder roast fits perfectly. Scale the sauerkraut amount based on servings needed.

What if my electric roaster doesn’t have a lid?

• Cover tightly with foil instead. You may need to add a little extra liquid as it won’t contain steam as well.

Enjoy This Classic Comfort Food

Pork and sauerkraut cooked slowly in an electric roaster results in fork-tender pork and mellowed sauerkraut that combines for incredible flavor. The keys are choosing a well-marbled pork roast, quality sauerkraut, and maintaining a low, slow cooking temperature. Serve this hearty dish with cold beer and hot mustard for an incredible meal that tastes like old world tradition.