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Pork and Sauerkraut Close up of a sliced roasted pork loin served on a wooden plate with a bed of sauerkraut, garnished with fresh thyme, showing juicy, tender meat with a golden-brown crust, rich textures, and warm natural lighting, styled for appetizing food photography.

Pork and Sauerkraut

Tender pork slow-braised with apples, spices, and sauerkraut for a comforting, crowd-pleasing meal.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Rest Time 10 minutes
Total Time 4 hours
Servings: 8
Course: Comfort Food, Main Dish
Cuisine: American, German
Calories: 319
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 lb boneless pork butt left whole for slow braising
  • 1 tablespoon salt for seasoning the pork
  • ½ tablespoon freshly cracked black pepper for pork seasoning
  • ½ tablespoon garlic powder to flavor the pork
  • 1 tablespoon cooking oil for searing the pork
  • 1 large onion sliced (approx. 2 cups, 200g, for sauerkraut mixture)
  • 1 large Honeycrisp apple sliced (approx. 2 cups, 230g, adds sweetness)
  • 1 large Granny Smith apple sliced (approx. 2 cups, 200g, adds tartness)
  • 3 garlic cloves minced (1 Tbsp, aromatic for the sauerkraut)
  • 2 tablespoon brown sugar balances the tang of sauerkraut
  • 1 tablespoon Dijon mustard adds depth and tang
  • 1 teaspoon caraway seeds classic German flavor; optional fennel seed substitute
  • 1 teaspoon smoked paprika adds warmth and color
  • ½ teaspoon freshly cracked black pepper for seasoning sauerkraut mixture
  • 1 bay leaf for slow braising aroma
  • 32 oz sauerkraut drained (classic base for the dish)
  • 1 cup chicken broth for braising; taste and adjust seasoning if using different stock

Method
 

  1. Season the pork butt evenly on all sides with salt, black pepper, and garlic powder. prep
  2. Heat the cooking oil in a large Dutch oven over medium-high heat until shimmering. prep
  3. Sear the pork on all sides until deeply golden, about 8–10 minutes total. Transfer to a plate. prep
  4. 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
  5. Stir in minced garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook 1 minute until fragrant. mix
  6. Add the drained sauerkraut and chicken broth, stirring to create an even layer for the pork. mix
  7. Place the pork butt on top of the sauerkraut mixture. Cover with lid and transfer the Dutch oven to the preheated oven. bake
  8. 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
  9. 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

Nutrition

Serving: 250ServingCalories: 319kcalCarbohydrates: 19gProtein: 34gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 1865mgPotassium: 750mgFiber: 5gSugar: 10gVitamin A: 5IUVitamin C: 20mgCalcium: 3mgIron: 15mg

Notes

Slow-braising pork with apples and spices creates a rich, comforting flavor that warms your kitchen and pleases every guest.

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