Pork and Sauerkraut

 



Ingredients

  • 2 pounds pork roast or loin
  • ½ teaspoon kosher salt more to taste
  • ½ teaspoon black pepper more to taste
  • ¼ cup unsalted butter
  • ½ onion sliced thinly
  • 24 ounces sauerkraut UNDRAINED
  • 14 ounces (1 package) precooked kielbasa, sliced into ½-inch rounds
  • Caraway seeds optional

Instructions

In the Instant Pot

  • Preheat the pressure cooker on Sauté mode. Add butter to pot and melt. Cut pork into 1-inch chunks and season pork chunks with salt and pepper to taste. Place in a single layer in the pot and sear for 3 minutes, stirring to brown all over. Remove to a plate and repeat with remaining pork.
  • Return all pork to the pot. Stir in the stock and deglaze the pot, scraping the browned bits from the bottom. Add the onion and stir, then cook for 2-3 minutes until liquid is reduced by half.
  • Press the Cancel button. Pour sauerkraut on top of pork and onions. Secure the lid and cook on Manual High for 10 minutes. At the end of the cook time, allow a 10 minute Natural Release, then open the valve to release any remaining steam.
  • Remove the lid from the pressure cooker and add the kielbasa and caraway seeds (if using), stirring to toss the contents of the pot. Close the lid and allow the kielbasa to warm for 5-10 minutes before serving.

In the Oven

  • Preheat oven to 325 degrees F. Pat pork dry, then season with salt and pepper to taste. Cut the kielbasa into two pieces and set aside.
  • Melt butter in a heavy bottomed skillet set over high heat. When butter is sizzling, carefully place pork in the skillet and sear on each side for 5-6 minutes until golden brown. Remove to a plate to rest.
  • Layer half of the sauerkraut and sliced onions in the bottom of a casserole dish or Dutch oven. Sprinkle with caraway seeds if desired. Place the seared pork roast and kielbasa pieces on top, then layer on remaining sauerkraut, onions, and caraway seeds. (Make sure there is at least a cup of liquid in the dish before baking.)
  • Cover tightly and bake for 2 hours, or until a meat thermometer reads 150F. Remove from oven and allow pork to rest for at least 15 minutes before carving and serving.

In the Slow Cooker

  • Melt butter in a heavy bottomed skillet set over high heat. When butter is sizzling, carefully place pork in the skillet and sear on each side for 5-6 minutes until golden brown. Remove to a plate to rest. Cut kielbasa into two pieces and set aside.
  • Layer half of the sauerkraut and sliced onions in a 6-quart slow cooker, then set the pork on top. Sprinkle with caraway seeds if desired. Place the seared pork roast and kielbasa pieces on top, then layer on remaining sauerkraut, onions, and caraway seeds.
  • Cook on high for 2-3 hours, or low for 6-8 hours, or until pork is tender but stays together. Transfer to a serving platter and enjoy.

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