Pork Roast & Sauerkraut Recipe – A Small-Batch New Year’s Tradition

Pork roast and sauerkraut is one of those meals that has been a tradition in my house for as long as I can remember. For many families, including mine, it has always been the first dinner enjoyed on New Year’s Day.

Whether you follow the old belief that pork brings progress and sauerkraut brings good fortune, or you simply love a warm and hearty winter meal, this pork roast and sauerkraut recipe is the perfect way to celebrate the start of a new year.

But what I love most about this dish is how simple it is to prepare. The ingredients are basic, the process is easy, and you can choose between the oven or the slow cooker depending on what you prefer.

Even better, this small-batch version is designed for 2-4 servings, making it ideal for couples or small families who don’t want a leftovers for days. It cooks beautifully, reheats well, and fills your home with an aroma that will make you hungry even if you aren’t.

Why Pork Roast And Sauerkraut Is A New Year’s Favorite

Pork roast and sauerkraut has long been considered a symbol of good luck. The idea comes from how pigs root forward, representing progress, while the long shreds of sauerkraut symbolize prosperity.

Whether you follow the superstition or simply enjoy the history behind it, serving this meal on January 1st brings tradition to the holiday.

I also love how this dish truly tastes better the longer it cooks. As the pork slowly braises in tangy sauerkraut, onions, apples, and a little brown sugar, it becomes incredibly tender and full of flavor.

And I have to admit, I am not a sauerkraut fan. However, as the sauerkraut cooks in this recipe, it softens and mellows. That is because you cook it with an apple which breaks down and turns it into the perfect blend of savory and slightly sweet.

Ingredients That Make This Recipe Work Perfectly

One of the biggest benefits of making this meal in a smaller portion is that it becomes much easier to manage. A 1.5-2 pound pork loin roast or pork shoulder provides the ideal amount for 2-4 servings.

If you want something leaner, choose pork loin. If you prefer rich flavor and tenderness, choose pork shoulder. Both are delicious.

As for the sauerkraut, I prefer to use the canned variety so I don’t have a lot leftover. But before I add it I like to rinse it lightly to reduce some of the brine. It helps mellow the dish so the pork remains the star.

When combined with a single onion, one apple, a little brown sugar, and either chicken broth or apple juice it takes on a whole new flavor profile and becomes super tender. These ingredients simmer together and create a well-balanced meal that is said to bring you good fortune for the upcoming year.

Pork Roast & Sauerkraut

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

1.5-2 pound pork loin roast or pork shoulder
1 tablespoon olive oil (if using the oven cooking method)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon caraway seeds (optional)
1 medium onion, sliced
1 medium apple, peeled and sliced
2 cups sauerkraut, lightly rinsed and drained*
2 tablespoons brown sugar
½ cup chicken broth or apple juice

If you have leftover sauerkraut be sure to make yourself The Best Reuben Sandwich. Absolutely delicious!!

INSTRUCTIONS

Oven:

1. Preheat oven to 325°F.
2. Season pork with salt, pepper, and caraway seeds.
3. Heat olive oil in a Dutch oven over medium-high heat and sear pork on all sides.
4. Remove pork and sauté onion and apple for 2-3 minutes.
5. Stir in sauerkraut and brown sugar. Pour broth or apple juice over the mixture.
6. Nestle pork into the pot, cover, and bake 2-2½ hours, until tender.
7. Let rest 10 minutes before slicing.

Slow Cooker Instructions:

1. Season pork with salt, pepper, and caraway seeds.
2. Place onion, apple, sauerkraut, brown sugar, and broth/apple juice in the crock pot.
3. Set the pork on top.
4. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
5. Rest 10 minutes, then slice or shred before serving.

Serving Pork Roast & Sauerkraut

Once the dish finishes cooking, the pork is tender enough to slice easily, and the sauerkraut is full of rich, mellow flavor. The apples and onions melt into the kraut, creating the perfect base to serve the pork over.

While some people add potatoes into the pot, I usually prepare side dishes separately. Mashed potatoes, roasted potatoes, or buttered noodles all work beautifully beside this meal.

You can also serve a simple green vegetable such as steamed broccoli, sautéed spinach, or cooked green beans to balance the richness of the pork and kraut.

No matter what you choose, the meal always feels hearty, warming, and perfect for the New Year.

Leftover Ideas And Storage Tips

Even in a smaller batch, pork roast and sauerkraut makes excellent leftovers. Store everything in airtight containers for up to four days. The flavor deepens overnight, especially in the kraut.

Reheat gently on the stovetop or in the oven until warmed through.

One of my favorite ways to use leftovers is to shred the pork and serve it on a sandwich with a small spoonful of sauerkraut on top. It also makes a fantastic breakfast hash with fried potatoes the next morning.

Nothing goes to waste, and every variation is delicious (and who couldn’t continue to benefit from another good luck meal)!

Enjoy! Mary

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