pennsylvania dutch pork and sauerkraut recipe

Written ByJenny Smyth Posted on
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The Best pennsylvania dutch pork and sauerkraut recipe

I’ve been making this Pennsylvania Dutch pork and sauerkraut recipe for years, and it’s always a crowd-pleaser. It’s a classic dish that’s been passed down through generations, and I love how it brings people together.

The combination of tender pork and tangy sauerkraut is a match made in heaven. My family and I have made it for countless family gatherings, holidays, and even just a regular Tuesday night dinner.

It’s one of those recipes that never fails to impress. One of the things I appreciate most about this recipe is how easy it is to make.

Just throw all the ingredients in a slow cooker, let it simmer away all day, and voila! You’ve got a delicious meal with minimal effort required.

My kids love helping me prep the ingredients, and they always get excited when they smell the sauerkraut cooking in the slow cooker. As for me, I love how this recipe combines so many great flavors – the sweetness of the brown sugar, the tanginess of the vinegar, and the depth of flavor from the caraway seeds.

And let’s not forget the health benefits – this dish is packed with protein from the pork, fiber from the sauerkraut, and vitamins from all the spices. Plus, it’s easy on the wallet and can be stretched to feed a whole crew of hungry people.

Pennsylvania Dutch Pork and Sauerkraut

4.7 from 1741 votes

This classic Pennsylvania Dutch dish features tender pork shoulder slow-cooked with tangy sauerkraut and aromatic spices. It is traditionally served on New Year’s Day for good luck and prosperity.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork

3 pounds boneless pork shoulder, cut into 2-inch chunks
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon caraway seeds
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 cup chicken broth

For the Sauerkraut

2 pounds sauerkraut, drained and rinsed
1 large apple, peeled and grated
1/4 cup brown sugar
1/2 cup dry white wine or apple juice

👨‍🍳Directions

1Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2Add the pork chunks in a single layer and brown them on all sides, about 5 minutes total.
3Work in batches if needed to avoid crowding the pot.
4Reduce heat to medium and add the chopped onion to the pot.
5Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
6Stir in the minced garlic, caraway seeds, dried thyme, and black pepper, cooking for 1 minute until fragrant.
7Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
8Return the pork to the pot along with any accumulated juices.
9Cover the pot with a lid and reduce the heat to low.
10In a separate bowl, combine the drained sauerkraut, grated apple, brown sugar, and white wine.
11Stir well to incorporate.
12Spread this mixture evenly over the pork in the pot.
13Do not stir it into the liquid.
14Cover the pot again and simmer gently over low heat for 2 to 2 1/2 hours, until the pork is fork-tender and easily pulls apart.
15Check occasionally to ensure the liquid is simmering gently, not boiling hard.
16The sauerkraut should be soft and the flavors melded.
17Taste the sauerkraut and adjust seasoning if needed, adding more brown sugar for sweetness or a pinch of salt.
18Serve the pork and sauerkraut hot, spooned over mashed potatoes or with crusty bread on the side.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 10g🥩Protein: 40g

📝Notes

For a richer flavor, use a bone-in pork shoulder and remove the bone before serving. To reduce sodium, rinse the sauerkraut thoroughly before using. This dish tastes even better the next day as the flavors continue to develop.

Watch Video Of How Pennsylvania Dutch Pork and Sauerkraut Works

This Pennsylvania Dutch pork and sauerkraut recipe is one of my go-to meals for any occasion – whether it’s a quick weeknight dinner or a special holiday feast.

It’s easy to make ahead of time, stores well in the fridge or freezer, and reheats beautifully when you’re ready to serve it.

My family loves when I serve this dish with some crusty bread or over mashed potatoes for an added comfort food element.

❓ Frequently Asked Questions About Pennsylvania Dutch Pork and Sauerkraut

Q: What is Pennsylvania Dutch cuisine?

Pennsylvania Dutch cuisine is a unique blend of German and American influences that originated in southeastern Pennsylvania.

Q: What is the significance of sauerkraut in Pennsylvania Dutch cuisine?

Sauerkraut has been a staple in Pennsylvania Dutch cuisine for centuries.

Q: Can I use fresh sauerkraut instead of canned?

You can use fresh sauerkraut if you prefer, but be aware that it may change the flavor profile slightly.

Q: How do I store leftover pork and sauerkraut?

You can store leftover pork and sauerkraut in an airtight container in the fridge for up to three days or freeze it for longer-term storage.

Q: Can I make this recipe in a crock pot instead of a slow cooker?

Yes, you can make this recipe in a crock pot – just adjust cooking time accordingly.

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