I first made this Pork and Sauerkraut on New Year's Day a few years back, and now it's the one dish my family asks for every January without fail. The best part? You can toss everything in your Dutch oven, slide it in the oven, and let it work its magic while you relax.
If you love cozy, hands-off dinners, you'll also want to try my Easy Olivier Potato Salad recipe , Easy Tomato Bisque Soup recipe or Healthy Chicken Salad with Fresh Apples recipe .
What You'll Love About This Easy Pork and Sauerkraut Recipe
It's incredibly hands-off. Once you sear the pork and layer everything in the pot, the oven does the rest. No babysitting, no stirring every ten minutes.
The apples are a game changer. Honeycrisp and Granny Smith apples add natural sweetness and a slight tartness that balances the tangy Pork and Sauerkraut beautifully.
Perfect for meal prep. This braised pork with Pork and Sauerkraut reheats like a dream and actually tastes even better the second day.
Budget-friendly and filling. Pork butt is affordable, and this recipe stretches to feed eight people with hearty, satisfying servings.
Classic New Year's tradition. If you're looking for an old fashioned pork and Pork and Sauerkraut recipe that honors the tradition of good luck and prosperity, this is it.
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Pork and Sauerkraut Ingredients
Here's everything for this simple pork and Pork and Sauerkraut recipe.
See Recipe Card Below This Post For Ingredients Quantities
For the Pork:
- Boneless pork butt: This cut becomes incredibly tender after slow roasting and has just enough fat to keep the meat moist and flavorful.
- Salt: Seasons the pork deeply and helps build a golden crust when you sear it.
- Black pepper: Adds a gentle heat and earthy flavor. Freshly cracked pepper gives the best taste.
- Garlic powder: Brings a subtle savory depth to the pork's exterior.
- Cooking oil: Used for searing the pork to lock in flavor and create a beautiful golden crust.
For the Sauerkraut Mixture:
- Onion: Adds sweetness and depth as it softens and caramelizes in the pot.
- Honeycrisp apple: Provides natural sweetness and holds its shape well during the long cooking time.
- Granny Smith apple: Adds a tart, bright contrast to the sweeter Honeycrisp and balances the richness of the pork.
- Garlic cloves: Fresh garlic gives the dish a warm, aromatic base.
- Brown sugar: Balances the tangy Pork and Sauerkraut and enhances the sweetness of the apples.
- Dijon mustard: Adds a subtle tang and complexity that deepens the overall flavor.
- Caraway seeds: The signature spice in traditional German pork and Pork and Sauerkraut . It has a warm, slightly licorice-like flavor.
- Smoked paprika: Brings a gentle smokiness and beautiful color to the dish.
- Black pepper: Used again here to season the Pork and Sauerkraut mixture and tie the flavors together.
- Bay leaf: Adds a subtle herbal, earthy note that develops during the slow roast.
- Sauerkraut: The star of the show. Drain it well before using so it doesn't make the dish too watery.
- Chicken broth: Keeps everything moist and adds savory richness as the pork braises.
How to Make Pork and Sauerkraut
Preheat and prep: Preheat your oven to 300°F. Gather all your ingredients and prep your onions, apples, and garlic so everything's ready to go.
Season the pork: Rub the pork butt all over with salt, black pepper, and garlic powder. Don't be shy, press the seasoning into the meat so it sticks.
Sear the pork: Heat the oil in a large Dutch oven over medium-high heat. Once it's shimmering, add the pork and sear on all sides until deeply golden and fragrant, about 8 to 10 minutes total. This step builds flavor. Transfer the pork to a plate and set aside.
Cook the onions and apples: Lower the heat to medium. Add the sliced onion and both apples to the pot. Stir occasionally and let them soften and turn lightly golden, about 5 to 8 minutes. They'll soak up all those tasty browned bits from the pork.
Add the aromatics: Stir in the minced garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, black pepper, and bay leaf. Cook until everything smells incredible, about 1 minute.
Layer the sauerkraut: Add the drained Pork and Sauerkraut and pour in the chicken broth. Stir well so the sauerkraut forms an even bed in the pot.
Nestle and roast: Place the seared pork butt right on top of the Pork and Sauerkraut mixture. Cover with the lid and slide the Dutch oven into the oven. Roast for 3 to 3½ hours, until the pork is fork-tender and pulls apart easily.
Brown and reduce: Remove the lid, crank the oven temperature up to 375°F, and roast for another 20 to 30 minutes. This step lets the pork brown a little more and helps the liquid reduce so the dish isn't soupy.
Shred and serve: Take the pot out of the oven and let it rest for 10 minutes. Use two forks to shred the pork right in the Dutch oven, then fold it into the Pork and Sauerkraut mixture. Serve warm and enjoy every bite.
Substitutions and Variations
No caraway seeds? Swap in ¾ teaspoon of fennel seeds. They're a little sweeter and less earthy, but they'll still give you that warm, aromatic flavor.
Different apples: Any firm, tart apple works. Try Fuji, Pink Lady, or Braeburn if that's what you have.
Add potatoes: Toss in 2 cups of cubed Yukon Gold potatoes during the last hour of roasting for a heartier easy pork and Pork and Sauerkraut recipe with potatoes.
Stovetop version: If you don't want to use the oven, you can simmer everything covered on the stovetop over low heat for about 3 hours. Just check occasionally and add a splash of broth if it looks dry.
Slow cooker adaptation: Sear the pork first, then transfer everything to a slow cooker. Cook on low for 6 to 7 hours.
Equipment For Pork and Sauerkraut
Large Dutch oven with lid: This is essential for searing the pork and then braising everything together in the oven.
Chef's knife: For slicing onions and apples and mincing garlic.
Cutting board: Keeps your workspace organized and safe.
Measuring spoons: For accurate seasoning and spice measurements.
Wooden spoon: Great for stirring and scraping up flavorful browned bits from the bottom of the pot.
Forks for shredding: Two sturdy forks make shredding the tender pork easy and quick.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat in a 300°F oven, covered, for about 20 minutes. Add a splash of chicken broth if it seems dry.
Expert Tips
Don't skip the sear. That golden crust on the pork adds deep, caramelized flavor you can't get any other way.
Drain the sauerkraut well. Too much liquid will make the dish watery. Give it a good squeeze before adding it to the pot.
Use room-temperature pork. Let the pork sit out for about 20 minutes before seasoning and searing. It cooks more evenly that way.
Check the tenderness. After 3 hours, test the pork with a fork. If it doesn't shred easily, give it another 20 to 30 minutes.
Let it rest. Those 10 minutes after you take it out of the oven let the juices settle, making the pork even more tender and flavorful.
Adjust seasoning at the end. Taste the Pork and Sauerkraut mixture after shredding the pork and stir in a pinch more salt or pepper if needed.
FAQ
What do you put in sauerkraut and pork?
You put sliced onions, apples (both sweet and tart), garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, and chicken broth. The apples add sweetness, the caraway gives it that classic German flavor, and the broth keeps everything moist. My mom always says the apples are the secret to making this dish taste homemade instead of plain.
What is the tradition of pork and sauerkraut?
It's a New Year's Day tradition in many parts of the United States, especially in Pennsylvania Dutch communities. Pork represents progress and good fortune because pigs root forward, and Pork and Sauerkraut symbolizes prosperity because the cabbage strands look like money. My grandma used to make a big pot every January 1st and insist we all have at least one bite for good luck.
Is pork and sauerkraut good?
Yes, it's really good. The pork becomes incredibly tender and soaks up all the tangy, sweet, and savory flavors from the Pork and Sauerkraut , apples, and spices. It's comforting, hearty, and perfect for a cold day. Plus, it tastes even better the next day, which makes it ideal for meal prep or feeding a crowd.
What is the best meat to cook with sauerkraut?
Pork butt (also called pork shoulder) is the best choice because it has enough fat and connective tissue to stay moist and tender during long, slow cooking. Pork chops or tenderloin can dry out, but pork butt becomes fall-apart tender. If you want to try something different, smoked sausage or bratwurst also pair wonderfully with Pork and Sauerkraut .
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Pairing
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Pork and Sauerkraut
Ingredients
Method
- Season the pork butt evenly on all sides with salt, black pepper, and garlic powder. prep
- Heat the cooking oil in a large Dutch oven over medium-high heat until shimmering. prep
- Sear the pork on all sides until deeply golden, about 8-10 minutes total. Transfer to a plate. prep
- Reduce heat to medium. Add sliced onions and apples to the pot and cook, stirring occasionally, until softened and lightly caramelized, 5-8 minutes. prep
- Stir in minced garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook 1 minute until fragrant. mix
- Add the drained sauerkraut and chicken broth, stirring to create an even layer for the pork. mix
- Place the pork butt on top of the sauerkraut mixture. Cover with lid and transfer the Dutch oven to the preheated oven. bake
- Bake for 3-3½ hours until the pork is fork-tender. Remove lid, increase oven temperature to 375°F, and roast an additional 20-30 minutes to brown the top and reduce liquid. bake
- Remove from oven and allow pork to rest for 10 minutes. Shred pork in the Dutch oven using two forks and fold into the sauerkraut mixture. finish
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