Sauerkraut & Pork Roast

Have you been to Oktoberfest in the Amana Colonies (Iowa)?

Before the pandemic, my family loved going to the parade, tasting the delicious food, and listening to the live outdoor music. My brother’s girlfriend is from Amana and has always been a fabulous host.

With the current surge going on, my husband and I decided not to take our kids back to Iowa for this year’s Oktoberfest.

It’s another disappointment in our long list of missed events during this (seemingly) never-ending pandemic.

In honor of Oktoberfest this weekend, I decided to make a German-inspired pork roast. This recipe just takes a couple minutes to get started in a slow cooker and is one of our go-to hot meals when the weather gets a little chilly.

My sauerkraut & pork roast recipe provides extra meat that can be used creatively for leftovers later in the week. We like to eat sliced pork roast the first night, and then shred leftover pork to be used in open-face sandwiches or grilled pork sandwiches. Sometimes I even use a beef chuck roast instead of pork.

Any amber lager or brown lager will work to use as beer; we usually have Grainbelt so that is what I use most of the time. And if you need a wheat-free, gluten-free, or alcohol-free option, apple juice can be used instead of beer.

I’m still disappointed about missing family and Oktoberfest this weekend, but trying to be optimistic that we’ll get to enjoy the German food and beer again next year.

So, ready to give this recipe a try?

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Step 1: Wash your hands with soap and warm water. Gather your ingredients:

• 1 cup sauerkraut

• 2-3 pounds pork loin roast (or substitute beef chuck roast)

• Salt & pepper, to taste

• 2 Tablespoons spicy brown mustard

• 8 ounces beer, such as brown or amber lager (or substitute apple juice)

Step 2: Spread sauerkraut in the bottom of a 4 or 6-quart slow cooker.

Step 3: Trim fat from meat and place over sauerkraut in slow cooker. Wash hands and countertops after touching raw meat.

Step 4a: Add salt & pepper.

Step 4b: Use a large spoon to spread mustard over roast, covering evenly.

Step 5: Pour beer over the roast and sauerkraut.

Step 6: Cook on low for 6-10 hours. Internal temperature should reach at least 145°F on a food thermometer.

Step 7: Use a knife or two forks to shred pork OR cut into thin slices. If desired, toss with drippings from slow cooker.

Meal Suggestions:

#1: Sliced pork roast with sauerkraut, egg noodles or mashed potatoes, cooked carrots or peas, and milk

#2: Open face sandwich: toasted rye bread with spicy brown mustard topped with Swiss cheese, shredded pork roast, and sauerkraut with side(s) of vegetable(s)

#3: Grilled pork sandwich: rye bread with 1000 Island dressing, shredded pork, Swiss cheese, and sauerkraut with side(s) of vegetable(s)

You might also be interested in…

• Slow Cooker Loose Meat Sandwiches

• Slow Cooker Round Steak Fajitas with Veggies