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When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes).
Season the pork loin on all sides with Traeger Sweet Rub or salt and pepper. Place the roast directly on the grill grate, close the lid and smoke for 1 hour.
In a large Dutch oven or glass baking dish, layer the sauerkraut, apples, onions, brown sugar, beer, butter, and bay leaves. Lay the smoked pork loin directly on top of the sauerkraut mixture. Top the pan with a lid or a layer of foil.
Turn the temperature of the grill up to 350 degrees and return the pan to the grill. Close the lid and roast the pork for an additional hour or until the internal temperature on an instant-read meat thermometer reads 160 degrees.
Transfer the roast to a cutting board and let it rest. Meanwhile, gently stir the sauerkraut mixture and arrange on a serving platter. Slice the pork roast and layer on the sauerkraut and apples. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces