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Tender pulled Pork and Sauerkraut served over creamy mashed potatoes, garnished with fresh parsley.

Pork and Sauerkraut

This hearty and flavorful pork and sauerkraut dish is slow-braised with apples and warm spices, making it the perfect meal for a crowd.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 8
Calories: 319kcal
Course: Main Course
Cuisine: American, German
Keyword: braised pork, new year's pork dish, pork and sauerkraut, slow-cooked pork
Cost: $15

🛒 Ingredients

Pork:

  • 3 lb boneless pork butt left whole
  • 1 tablespoon salt
  • ½ tablespoon black pepper freshly cracked
  • ½ tablespoon garlic powder
  • 1 tablespoon cooking oil for searing

Sauerkraut Mixture:

  • 1 large onion sliced about 2 cups or 200g
  • 1 large honeycrisp apple sliced about 2 cups or 230g
  • 1 large granny smith apple sliced about 2 cups or 200g
  • 3 garlic cloves minced about 1 Tbsp
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon caraway seeds essential for the flavor
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper freshly cracked
  • 1 bay leaf
  • 32 oz sauerkraut drained
  • 1 cup chicken broth use Better Than Bouillon or similar

📋 Instructions

  • Preheat the oven to 300°F. Gather and prep all ingredients.
  • Season the pork butt thoroughly on all sides with salt, pepper, and garlic powder.
  • Heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply golden, about 8-10 minutes total. Transfer the pork to a plate.
  • Reduce the heat to medium. Add the onion and apples to the pot and cook, stirring occasionally, until softened and lightly browned, about 5-8 minutes.
  • Stir in the garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook until fragrant, about 1 minute.
  • Add the sauerkraut and pour in the chicken broth, stirring well to combine. Create an even bed of sauerkraut.
  • Nestle the pork butt on top of the sauerkraut mixture. Cover with the lid and transfer to the oven. Roast for 3-3½ hours, or until the pork is fork-tender.
  • Remove the lid, increase the oven temperature to 375°F, and continue roasting for 20-30 minutes, allowing the pork to brown and the liquid to reduce slightly.
  • Remove from the oven and let rest for 10 minutes. Shred the pork directly in the Dutch oven using two forks, then fold it into the sauerkraut mixture. Serve warm.

📝 Notes

A classic, comforting dish that's perfect for a holiday feast or a cozy family dinner. The combination of tender pork and tangy sauerkraut is wonderfully balanced with the sweetness of apples and warm spices.

🥗 Nutrition

Serving: 6g | Calories: 319kcal | Carbohydrates: 19g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 1865mg | Potassium: 680mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4IU | Vitamin C: 12mg | Calcium: 4mg | Iron: 15mg