Shredded, braised pork roast tossed with onions, apples, and sauerkraut — this autumnal meal is just begging for a scoop of fluffy mashed potatoes! 

Name a better main meal in the fall than braised pork! It’s such a comforting, cozy dish.

Full credit goes to my mother-in-law (aka, my recipe-testing sidekick) for this Braised Pork with Sauerkraut and Apples recipe. 

If you’ve made my Viral Chuck Roast, then you’ll recognize that it’s the same cooking technique. 

The pork shoulder cooks low and slow in the oven, allowing all the juices to glaze over a bed of sliced onions and apples.

A layer of sauerkraut over the top of the roast ensures it stays nice and juicy in the oven while also adding a bit of tang to the meat. 

Toward the end of the cooking time, I crank up the heat to give the pork a nice sear. No need to brown it ahead of time — the oven does all the work for you! 

Serve this alongside some rustic, Dairy-Free Mashed Potatoes and you’ve got yourself one unbelievable dinner that requires minimal work and even less cleanup. 

Best eaten with a large crowd of friends or family, this pork roast delivers every time. Enjoy!  

Ingredients for Braised Pork Shoulder with Sauerkraut and Apples

You may be surprised that this holiday-worthy meal only requires a handful of ingredients! Here’s everything you’ll need to add to your holiday grocery list. 

• Pork: Look for pork loin or pork shoulder, bone-in. This is a juicy cut of meat, and the fat renders down as it cooks.  
• Sauerkraut: Tangy, briny sauerkraut is rich in probiotics and great for digestion and immune health. I used @farmhouseculture sauerkraut that I found at @sprouts for this recipe. 
• Apple: There’s no better duo than pork and apples. The apple slices really bring out the sweetness of the pork. 

• Onion: Caramelized onions are a cinch to make when done in the oven. The pork will roast on a bed of these to add additional flavor. As the pork cooks down, the juices will seep into the onions — pure deliciousness! 
• Coconut Sugar: Just 2 tablespoons of coconut sugar will help caramelize the sauerkraut on top of the pork and help balance out the tanginess. 
• Mashed Potatoes: My Dairy-Free Mashed Potatoes are the ideal pairing for this dish as the gravy soaks into the creamy potatoes. 

How to Make Pork Loin with Sauerkraut and Apples

Let’s get cooking! First, preheat the oven to 325°F. 

In the bottom of a large Dutch oven or casserole dish, layer half of the onions and apples. 

Place the pork shoulder or loin fat side up on top of the onions and apples. Season with salt and pepper.

Pile the sauerkraut on top of the pork and press it in a bit to help it stay on top. 

Pour any remaining liquid from the sauerkraut bag or jar into the dish. Sprinkle the coconut sugar over the sauerkraut.

Add the remaining onions and apples around the pork. 

Cover with a lid (or foil), and braise in the oven for 3 to 4 hours. Generally, it takes about an hour per pound of pork. You’ll know it’s ready when the pork is tender and ready to shred.

Remove the pan from the oven and increase oven temperature to 425°F.

While the oven is coming to temp, shred the pork with tongs or two forks. Mix the meat with the onions, apples, and sauerkraut until evenly distributed.

Return the meat, uncovered, to the oven and roast for another 20 to 30 minutes until the ends are golden brown.

Watch carefully as you’re just looking to brown the meat, not dry it out. 

Serve over mashed potatoes and enjoy!

Frequently Asked Questions for Braised Pork Shoulder with Apples

Other Viral Roast Recipes: 

• Chuck Roast with Au Jus
• Viral Chuck Roast
• Cider-Braised Pork Shoulder