Pork and Sauerkraut
A comforting one-pot meal featuring tender, slow-cooked pork roast nestled in tangy sauerkraut with sweet apples and earthy caraway. This German-American classic is a traditional New Year's dish for good luck.
For 6 servings
5 steps. 180 minutes total.
- 1
Step 1
- a.Prepare and Sear the Pork (15 minutes)
- b.Pat the pork shoulder completely dry with paper towels. Season generously on all sides with salt and black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Carefully place the pork in the hot pot. Sear for 3-5 minutes per side, until a deep, golden-brown crust forms on all surfaces. Do not overcrowd the pot.
- e.Once seared, remove the pork from the pot and set it aside on a plate.
- 2
Step 2
- a.Sauté Aromatics (8 minutes)
- b.Reduce the heat to medium. Add the chopped onion to the pot, using a wooden spoon to scrape up any browned bits from the bottom.
- c.Sauté the onion for 5-6 minutes, until it becomes soft and translucent.
- d.Add the chopped apple and cook for another 2-3 minutes until it just begins to soften.
- 3
Step 3
- a.Combine Ingredients (2 minutes)
- b.Add the drained sauerkraut, cubed potatoes, brown sugar, caraway seeds, and bay leaf to the pot.
- c.Stir everything together until well combined.
- 4
Step 4
- a.Slow Cook the Dish (2.5 - 3 hours)
- b.Nestle the seared pork roast back into the pot, pushing it down into the sauerkraut mixture.
- c.Pour the apple cider over the top of the pork and sauerkraut.
- d.Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to the lowest possible setting, cover the pot with a tight-fitting lid, and cook for 2.5 to 3 hours.
- e.The dish is ready when the pork is exceptionally tender and can be easily shredded with a fork.
- 5
Step 5
- a.Rest and Serve (15 minutes)
- b.Carefully transfer the pork roast to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute.
- c.While the pork rests, remove and discard the bay leaf from the sauerkraut mixture. Give the mixture a good stir.
- d.Using two forks, shred the rested pork or slice it against the grain.
- e.Serve the pork immediately with a generous portion of the sauerkraut and potato mixture alongside.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use bacon fat instead of vegetable oil to sear the pork.
- 2Don't skip searing the pork! This step, known as the Maillard reaction, creates a deep, savory crust that adds immense flavor to the final dish.
- 3This dish tastes even better the next day. The flavors meld and deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- 4For a milder sauerkraut flavor, you can briefly rinse it under cold water before draining. However, for authentic tanginess, use it straight from the jar after draining.
- 5Ensure your pot is on the lowest possible heat for a gentle simmer. Cooking it too aggressively can result in tough meat.
Adapt it for your goals.
Protein Swap
Use pork chops (bone-in or boneless) or country-style ribs instead of a whole roast. Adjust cooking time accordingly; chops will cook much faster.
Liquid ChangeLiquid Change
Substitute the apple cider with a light German-style beer like a pilsner or lager for a different flavor profile.
Add VegetablesAdd Vegetables
Incorporate sliced carrots or parsnips along with the potatoes for added sweetness and nutrition.
Spice It UpSpice It Up
Add 1/2 teaspoon of juniper berries or a pinch of ground cloves along with the caraway seeds for a more complex, aromatic flavor.
Why this is on our healthy list.
Promotes Gut Health
Sauerkraut is a fermented food rich in probiotics, beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and boost overall gut health.
Excellent Source of Protein
Pork shoulder is packed with high-quality protein, which is essential for building and repairing tissues, maintaining muscle mass, and supporting metabolic function.
Rich in Vitamin C
Both sauerkraut and apples are good sources of Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect cells from damage.
Frequently asked questions
A typical serving of this Pork and Sauerkraut recipe contains approximately 750-800 calories, primarily from the pork shoulder. The exact amount can vary based on the fat content of the pork.