Reviewed: Jan. 17, 2013

Good, basic recipe. Added extra caraway. Used the fresh, bagged kraut vs. the canned and drained in a colander. Didn't rinse, as we like the taste. Next time, may try a about 1/4 cup crumbled bacon or bacon bits.

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Reviewer:

Fedora99

Reviewed: Dec. 25, 2012

I'm from PA. and when making pork and sauerkraut, add some brown sugar to taste. By adding the brown sugar this takes away some of the tart taste of the sauerkraut.

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Reviewer:

Deb (Richmond, VA.)

Reviewed: Dec. 5, 2012

I used pork shoulder, 3 lb of it, with a package of boar's head sauerkraut I added some brown sugar, that's it. I sauteed some onion with apple and seasoned with poultry seasoning to serve with it.

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3 users found this review helpful

Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: Jan. 5, 2012

This was my first time making Pork and Sauerkraut and it was not difficult at all.

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7 users found this review helpful

Reviewer:

Saril

Reviewed: Jan. 4, 2012

***** awesome-added the rootbeer, and an apple..rave reviews

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6 users found this review helpful

Reviewer:

ayn327

Home Town: Brooklyn, New York, USA

Reviewed: Jan. 2, 2012

Good recipe. I used jarred sauerkraut and doctored it up with a bit of brown sugar and white wine in addition to the caraway seeds. Browned the pork on the stove top before putting it on top of the sauerkraut in the roasting pan. Baked at 450 for 30 minutes, then lowered the oven temp to 200; 3 1/2 hours baking time for 5lbs of pork. The kraut was watery so I set the pork aside and baked it with the lid off for another 45 minutes and cooked off some of the liquid-- it was delicious!

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7 users found this review helpful

Reviewer:

Shmoopy

Reviewed: Jan. 1, 2012

Excellent dinner. My hubby raved about it. I also added two granny smith (tart) apples and 2 T of brown sugar as suggested in other reviews. I was so proud of myself....it was that good and will not wait until New years 2013 to make this again. :)

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9 users found this review helpful

Reviewer:

CindyEwan

Reviewed: Dec. 21, 2011

Love this recipe. Added 1 tsp of brown sugar to the sauerkraut. Cooked it all day on low. Delicious!

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6 users found this review helpful

Reviewer:

kellyf4

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 20, 2011

My boyfriend and I loved it. It was so easy to make. We just used 2 lbs of pork loin but I added 16 oz of saurkraut and we thought it was the perfect amount-- but we love saurkraut. I add any other ingredient but I took someones suggestion and added more caraway seeds. DELICIOUS and simple!

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5 users found this review helpful

Reviewer:

Mogwaifearh2o

Reviewed: Nov. 12, 2011

We loved this. So easy and tasty. I did add 3 regular sized granny smith's, about a cup of apple juice (had no beer as others had suggested), 2 tablespoons brown sugar, no caraway seeds, and used 32 ounces sauerkraut. Cooked at 300 several hours and reduced to 200 for about 3. Served over mashed potatoes.

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7 users found this review helpful