Pork and sauerkraut is the kind of meal that gets better the longer it cooks. Pork shoulder slowly becomes tender while sauerkraut, apples, onions, and caraway simmer together into a savory-tangy mixture with just enough sweetness to balance the cabbage.
This version is designed for a Dutch oven, where the pork can brown first and then gently braise until it is tender enough to pull apart with a fork. Apples soften into the sauerkraut as it cooks, while onions add sweetness and caraway gives the dish its familiar Central European-inspired flavor.
Serve it with mashed potatoes, boiled potatoes, rye bread, or dumplings for a hearty cold-weather dinner.
🍖 Pork and Sauerkraut Recipe
Prep time: 20 minutes
Cook time: About 3 hours
Total time: About 3 hours 20 minutes
Servings: 6
Ingredients
- 3 pounds boneless pork shoulder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil or olive oil
- 1 large yellow onion, sliced
- 2 medium apples, peeled, cored, and sliced
- 3 garlic cloves, minced
- 2 pounds sauerkraut, drained but not rinsed
- 1 cup chicken broth
- 1 tablespoon brown sugar, optional
- 1 teaspoon caraway seeds
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Dijon mustard, optional
🔥 Brown the Pork
Preheat the oven to 325°F.
Pat the pork shoulder dry with paper towels and season it all over with the salt and black pepper.
Heat the oil in a large Dutch oven over medium-high heat. Add the pork and brown it well on all sides, taking your time so a deep golden crust develops.
Depending on the shape of the roast, this usually takes about 8 to 10 minutes.
Transfer the pork to a plate.
🧅 Cook the Onions and Apples
Reduce the heat to medium.
Add the sliced onion to the Dutch oven and cook for about 5 minutes, stirring occasionally, until it begins to soften.
Add the apples and cook for another 2 to 3 minutes.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
The apples will continue breaking down as the dish braises, adding subtle sweetness without turning the finished sauerkraut into a sweet dish.
🥬 Add the Sauerkraut
Add the drained sauerkraut to the pot along with the caraway seeds, paprika, thyme, bay leaf, and brown sugar if using.
Stir everything together.
Pour in the chicken broth and add the Dijon mustard if using.
Bring the mixture to a gentle simmer.
Taste the sauerkraut mixture before adding extra salt. Sauerkraut varies considerably in saltiness, so the pork’s seasoning may already be enough.
🍎 Braise the Pork
Nestle the browned pork shoulder into the sauerkraut mixture.
Some of the sauerkraut can sit around and partially over the meat, but the pork does not need to be completely submerged.
Cover the Dutch oven and transfer it to the preheated oven.
Braise for about 2 1/2 to 3 hours, checking near the end of cooking.
The pork is ready when it is extremely tender and pulls apart easily with a fork.
Pork shoulder contains plenty of connective tissue, so cooking it well beyond the minimum safe temperature is what gives this particular cut its succulent, fall-apart texture.
🔪 Rest and Serve
Transfer the pork to a cutting board or serving platter and let it rest for about 10 minutes.
Remove the bay leaf from the sauerkraut.
Taste the sauerkraut mixture and adjust the seasoning if needed. If it tastes especially sharp, a small additional pinch of brown sugar can soften the acidity.
Slice the pork thickly or pull it into large pieces.
Spoon the sauerkraut, apples, and onions around the pork and serve hot.
🍏 Why Add Apples to Pork and Sauerkraut?
Apples work particularly well with both pork and cabbage.
As they cook, they soften and release a gentle sweetness that balances sauerkraut’s acidity without making the dish taste sugary.
Choose a firm apple that can handle a long braise. Granny Smith adds tartness, while Honeycrisp, Braeburn, or Pink Lady contributes a little more sweetness.
If you prefer a strongly savory pork and sauerkraut, use just one apple instead of two.
🥬 Should You Rinse Sauerkraut?
Usually, no.
Draining removes excess brine while preserving the sauerkraut’s characteristic tang.
Rinsing it under water makes the flavor considerably milder and can wash away much of what makes sauerkraut distinctive.
If your sauerkraut is exceptionally salty or sour, however, a quick rinse is perfectly reasonable. Drain it thoroughly afterward so you do not add unnecessary water to the braise.
🌿 Why Caraway Works So Well
Caraway has an earthy, slightly citrusy flavor that pairs naturally with cabbage, pork, and onions.
A teaspoon provides noticeable flavor without dominating the dish.
If you love caraway, increase it slightly. If you dislike it, simply leave it out.
The dish will still have plenty of character from the sauerkraut, apple, onion, garlic, and paprika.
🍖 Why Pork Shoulder Is Best
Pork shoulder is ideal for this recipe because it contains enough fat and connective tissue to stay juicy during a long braise.
As it slowly cooks, the collagen softens and the meat becomes fork-tender.
Pork loin is much leaner and is better suited to shorter cooking methods. Leaving pork loin in the oven for several hours can make it dry even when it is surrounded by sauerkraut.
For a long, slow pork and sauerkraut recipe, shoulder is the more dependable choice.
🥩 Can You Use Bone-In Pork Shoulder?
Yes.
Bone-in pork shoulder works very well and often has even more flavor.
Use roughly the same weight and allow additional cooking time if necessary.
The meat is done when it pulls easily away from the bone and is tender throughout.
Because the shape and thickness of pork shoulder vary significantly, tenderness is a better indicator than relying solely on the clock.
🐖 Can You Use Pork Chops?
You can, but the recipe needs a different cooking time.
Thick pork chops will become dry if they braise for three hours.
If you want to use chops, prepare the sauerkraut mixture first and let it cook until the onions and apples are tender. Brown the chops separately, then nestle them into the sauerkraut during the final portion of cooking.
Cook only until the chops reach a safe internal temperature and remain juicy.
For the easiest version of this particular recipe, pork shoulder remains the best choice.
🍺 Add Beer for a Different Flavor
You can replace part of the chicken broth with beer.
A German-style lager, pilsner, or amber beer works particularly well.
Use about 1/2 cup beer and 1/2 cup broth.
Avoid strongly bitter beers, since the bitterness can intensify during the long cooking process.
🍎 Apple Cider Variation
Apple cider is another good replacement for part of the broth.
Use 1/2 cup cider and 1/2 cup chicken broth.
Because cider already adds sweetness, leave out the brown sugar initially and add it only after tasting.
This variation emphasizes the apple flavor and works particularly well for an autumn dinner.
🌭 Add Smoked Sausage
For an even heartier meal, add sliced smoked sausage or kielbasa.
Because the sausage is already cooked, it does not need the full braising time.
Add it during the final 30 to 45 minutes so it heats through and flavors the sauerkraut without becoming overly soft.
This is especially useful when feeding a larger group because a small amount of sausage stretches the meal considerably.
🥔 What to Serve with Pork and Sauerkraut
Mashed potatoes are one of the best accompaniments because they soak up the flavorful juices from the sauerkraut and pork.
Boiled potatoes are another classic choice.
You can also serve the dish with spaetzle, potato dumplings, rye bread, or crusty bread.
Roasted carrots, green beans, or a simple salad can add another vegetable without competing with the strong sauerkraut flavor.
🍽️ Pork and Sauerkraut for New Year’s Day
Pork and sauerkraut is traditionally eaten on New Year’s Day in some German-American and Pennsylvania Dutch communities.
The meal is associated with hopes for luck and prosperity in the coming year, though specific traditions vary by family and region.
You do not need to wait until January to make it, of course. The long, slow braise makes it an especially good dinner throughout fall and winter.
🥘 Slow Cooker Pork and Sauerkraut
This recipe adapts easily to a slow cooker.
For the best flavor, brown the pork shoulder in a skillet first.
Transfer the pork to the slow cooker and add the onion, apples, garlic, sauerkraut, broth, caraway, paprika, thyme, bay leaf, and optional brown sugar and mustard.
Cover and cook on low for about 7 to 8 hours or until the pork is very tender.
Slow cookers vary, so start checking toward the earlier end of the range.
Remove the pork, discard the bay leaf, and taste the sauerkraut before serving.
⚡ Can You Make It in an Instant Pot?
Yes.
Brown the pork using the sauté function, then remove it.
Sauté the onions briefly, add the garlic, and deglaze the pot with the broth.
Add the sauerkraut, apples, seasonings, and pork.
Pressure cook according to the manufacturer’s guidance for a pork shoulder of that size, followed by a natural pressure release.
Because pressure cookers vary and the thickness of pork shoulder matters considerably, check the meat for tenderness after cooking and add more pressure-cooking time if necessary.
⏰ Can You Make Pork and Sauerkraut Ahead?
Yes, and this is one of those dishes that often tastes even better the next day.
Prepare the recipe completely, cool it, and refrigerate the pork together with the sauerkraut mixture.
As it sits, the flavors have additional time to blend.
Reheat slowly in a covered Dutch oven or saucepan with a small splash of broth if the mixture seems dry.
❄️ How to Store Leftovers
Let the pork and sauerkraut cool before transferring it to covered containers.
Refrigerate promptly and use within a few days.
Store the meat with some of the sauerkraut and cooking liquid to help prevent it from drying out.
The flavor often becomes even more developed after a night in the refrigerator.
🔥 How to Reheat Pork and Sauerkraut
For larger portions, place the pork and sauerkraut in a covered baking dish and warm gently in a low oven.
For smaller portions, use a covered saucepan over medium-low heat.
Add a splash of broth if necessary.
Microwaving also works for individual servings, but use moderate power and stir the sauerkraut partway through so everything heats evenly.
🧊 Can You Freeze Pork and Sauerkraut?
Yes.
Both the braised pork and sauerkraut freeze reasonably well.
Let everything cool completely before dividing it into freezer-safe containers.
Freeze the pork together with some of the sauerkraut and liquid so the meat remains moist.
Thaw overnight in the refrigerator before reheating gently.
The apples will become softer after freezing, but that is rarely noticeable in a dish where they have already cooked down into the sauerkraut.
❤️ A Slow-Cooked Comfort Food Classic
Pork and sauerkraut is built from simple ingredients, but slow cooking transforms them.
Pork shoulder becomes tender enough to pull apart with a fork, sauerkraut mellows as it braises, and apples and onions add just enough natural sweetness to balance its tang.
Caraway, garlic, paprika, and a little mustard round everything out without covering up the flavors that make the dish distinctive.
Serve it over a generous scoop of mashed potatoes and you have the kind of hearty dinner that is especially welcome when the weather turns cold.
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