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Oktoberfest Pork Roast

 Oktoberfest Pork Roast
This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite "fall" flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.—Tonya Swain, Seville, Ohio
8 ServingsPrep: 35 min. Cook: 8 hours


  • 16 small red potatoes
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 2 large tart apples, peeled and cut into wedges
  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 16 slices
  • 2 tablespoons brown sugar
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 boneless pork loin roast (3 pounds)
  • 3 tablespoons canola oil


  • Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut,
  • apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2
  • teaspoon salt and 1/2 teaspoon pepper.
  • Cut roast in half; sprinkle with remaining salt and pepper. In a
  • large skillet, brown meat in oil on all sides. Transfer to slow
  • cooker.
  • Cover and cook on low for 8-10 hours or until meat and vegetables are
  • tender. Skim fat and thicken cooking liquid if desired.
  • Yield: 8 servings.

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Oktoberfest Pork Roast (continued)

Nutritional Facts: 1 serving equals 562 calories, 29 g fat (9 g saturated fat), 123 mg cholesterol, 1,290 mg sodium, 31 g carbohydrate, 4 g fiber, 43 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer