simple pork and sauerkraut recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best simple pork and sauerkraut recipe

I have been making this simple pork and sauerkraut recipe for years, and it is one of those meals that never fails to please my family. The combination of tender pork and tangy sauerkraut is comforting and satisfying, especially on a cold evening. My kids love how the pork gets so soft and flavorful from cooking with the sauerkraut, and I love that it is a one pot meal that makes cleanup easy.

This dish is perfect for busy weeknights because it requires very little hands on time. You can prep everything in about 15 minutes, then let it simmer on the stove or in the oven while you take care of other things. The pork shoulder or loin becomes incredibly tender as it cooks low and slow, and the sauerkraut absorbs all the savory juices.

It is a great way to get a hearty meal on the table without a lot of fuss. Health wise, this recipe is a winner because pork is a good source of protein and B vitamins, and sauerkraut is packed with probiotics that support digestion. I like to use a good quality sauerkraut from the refrigerated section to get the most benefit.

It is also naturally low in carbs, so it works well for anyone watching their intake. My husband often says this meal feels like a hug in a bowl, and I have to agree. Whether it is a Sunday dinner or a quick weeknight meal, this pork and sauerkraut recipe always delivers.

I have made it for holidays like New Year’s Day, which is a tradition in many families, and it is always a hit. The leftovers are even better the next day, so I usually double the batch. If you are looking for a no stress dinner that tastes like you spent hours in the kitchen, this is the one.

Simple Pork and Sauerkraut

4.9 from 1007 votes

This easy one pot recipe features tender pork shoulder simmered with tangy sauerkraut and a few simple seasonings. It is a hearty and comforting dish that is perfect for a family dinner.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

2 pounds pork shoulder, cut into 2 inch chunks
1 tablespoon olive oil
1 large onion, sliced
3 cloves garlic, minced
1 pound sauerkraut, drained and rinsed
1 cup chicken broth
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 bay leaf

👨‍🍳Directions

1Pat the pork chunks dry with paper towels and season them with a pinch of salt and pepper.
2Heat the olive oil in a large Dutch oven over medium high heat until it shimmers, then add the pork in a single layer.
3Brown the pork on all sides for about 6 to 8 minutes total, working in batches if needed so the pieces are not crowded.
4Reduce the heat to medium and add the sliced onion to the pot.
5Cook the onion for 4 to 5 minutes, stirring occasionally, until it softens and starts to turn golden.
6Add the minced garlic and cook for another 30 seconds until fragrant.
7Stir in the drained sauerkraut, chicken broth, caraway seeds, black pepper, and bay leaf.
8Bring the mixture to a gentle simmer, then return the browned pork to the pot.
9Cover the pot with the lid and reduce the heat to low.
10Let the pork and sauerkraut cook for 2 to 2.
5 hours, stirring once or twice, until the pork is fork tender and easily shreds apart.
11The liquid should be mostly absorbed but the sauerkraut should remain moist.
12If the pot looks dry, add a splash more broth.
13Remove the bay leaf and taste the dish for seasoning, adding more pepper if needed.
14Serve the pork and sauerkraut hot, spooning some of the cooking liquid over the top.
15This dish pairs well with mashed potatoes or crusty bread.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: For a milder flavor, rinse the sauerkraut thoroughly before using. You can substitute pork loin, but reduce the cooking time to 1.5 hours to avoid drying it out. This recipe also works well in a slow cooker on low for 6 to 8 hours.

Watch Video Of How Simple Pork and Sauerkraut Works

This simple pork and sauerkraut recipe is one I turn to again and again because it is reliable and always tastes great. The leftovers store beautifully in the fridge for up to four days, and the flavors actually get better overnight.

To reheat, I just put the pork and sauerkraut in a pot with a little broth and warm it over medium low heat, stirring now and then until it is hot. For serving, this dish is incredibly versatile.

I often spoon it over mashed potatoes or egg noodles for a hearty meal, but it is also wonderful on its own with a side of rye bread. It works well for family gatherings because you can make it ahead and reheat it without any fuss.

Whether it is a casual weeknight dinner or a holiday meal, this recipe always delivers comfort and flavor.

❓ Frequently Asked Questions About Pork and Sauerkraut

1. Can I use pork loin instead of pork shoulder?

Yes, you can use pork loin, but it is leaner and will cook faster. Reduce the simmering time to about 1.5 hours and check for tenderness earlier. Pork shoulder is preferred because the extra fat keeps it moist and tender during the long cook.

2. Do I need to rinse the sauerkraut?

Rinsing is optional and depends on your taste. If you prefer a milder, less tangy flavor, rinse the sauerkraut in a colander with cold water. For a more traditional, tangy dish, do not rinse it. I usually rinse mine lightly to balance the flavor.

3. Can I make this recipe in a slow cooker?

Absolutely. Brown the pork and onions on the stove first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The pork will be very tender and the flavors will meld beautifully.

4. What should I serve with pork and sauerkraut?

This dish is great with mashed potatoes, egg noodles, or crusty bread to soak up the juices. A side of steamed green beans or a simple apple sauce also complements the flavors well. My family loves it with roasted potatoes.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the pork and sauerkraut in a pot over medium low heat with a splash of broth or water, stirring occasionally until warmed through. You can also microwave it in a covered dish for 2 to 3 minutes.

Similar Posts