pork and saurkraut recipe

Written ByJenny Smyth Posted on
pork and saurkraut recipe
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The Best pork and saurkraut recipe

I have been making pork and sauerkraut for my family for years and it is one of those meals that just feels like home. The combination of tender pork with tangy sauerkraut creates a dish that is both comforting and satisfying. My kids love how the flavors blend together and my husband always asks for seconds.

It is a simple recipe that does not require a lot of fancy ingredients and it is perfect for busy weeknights or a cozy Sunday dinner. This dish has roots in German and Eastern European cooking where pork and sauerkraut are often paired together. The sauerkraut brings a bright acidity that cuts through the richness of the pork and the pork adds a savory depth that balances the tanginess.

When you cook them slowly the flavors meld into something truly special. I love that this recipe uses basic pantry staples and still delivers a meal that feels like a special occasion. The key to this recipe is letting the pork and sauerkraut cook together low and slow.

This allows the pork to become fork tender and the sauerkraut to soften and absorb all the juices. I usually start by browning the pork to get a nice crust then I add the sauerkraut and let everything simmer. The smell that fills the kitchen is amazing and it always makes my family excited for dinner.

It is a no fuss meal that practically cooks itself. Pork and sauerkraut is also a great choice for a healthy meal. Pork is a good source of protein and B vitamins and sauerkraut is packed with probiotics that are good for digestion.

This dish is naturally low in sugar and can be made with minimal added fat. I feel good serving it to my family because it is filling and nutritious without being heavy. Whether it is a holiday meal or a regular Tuesday night this recipe always works and it is one of those dishes that brings everyone to the table.

Classic Pork and Sauerkraut

Classic Pork and Sauerkraut

4.9 from 1501 votes

This hearty dish features tender pork shoulder simmered with tangy sauerkraut and aromatic spices. It is a comforting one pot meal that is perfect for cold weather and family dinners.

Prep Time15 mins
Cook Time2 hours
Resting Time0 mins
Total Time2 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork

2 pounds pork shoulder, cut into 2 inch chunks
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauerkraut

1 pound sauerkraut, drained and rinsed
1 medium onion, sliced
2 cloves garlic, minced
1 cup chicken broth
1 teaspoon caraway seeds
1 bay leaf

👨‍🍳Directions

1Season the pork shoulder chunks with salt and pepper.
2Heat the olive oil in a large Dutch oven over medium high heat.
3Add the pork in a single layer and cook for 4 to 5 minutes per side until deeply browned.
4Work in batches if needed to avoid crowding the pot.
5Remove the pork from the pot and set it aside.
6Reduce the heat to medium and add the sliced onion.
7Cook for 3 to 4 minutes stirring occasionally until the onion is soft and translucent.
8Add the minced garlic and cook for 1 minute more until fragrant.
9Add the drained sauerkraut, chicken broth, caraway seeds, and bay leaf to the pot.
10Stir to combine and scrape up any browned bits from the bottom.
11Return the pork to the pot and bring the liquid to a gentle simmer.
12Cover the pot with a lid and reduce the heat to low.
13Let it cook for 1 hour and 30 minutes to 2 hours.
14The pork should be fork tender and the sauerkraut should be soft and flavorful.
15Check occasionally and add a little more broth if the liquid gets too low.
16Remove the bay leaf before serving.
17Taste and adjust seasoning with salt and pepper if needed.
18Serve the pork and sauerkraut hot 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: 90mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 35g

📝Notes

For a richer flavor you can add a chopped apple to the sauerkraut. This dish also tastes even better the next day as the flavors continue to meld.

Watch Video Of How Classic Pork and Sauerkraut Works

This pork and sauerkraut recipe is a staple in my kitchen because it is easy to make and always turns out delicious. The leftovers store well in the fridge for a few days and the flavors get even better after resting.

To reheat just warm it gently on the stove with a little broth to keep it moist. I love serving this dish for family gatherings because it feeds a crowd without a lot of fuss.

It also works great for meal prep since you can make it ahead and reheat it when ready. Whether it is a holiday dinner or a simple weeknight meal this pork and sauerkraut is always a good idea.

My family looks forward to it every time and I am sure yours will too.

❓ Frequently Asked Questions About Pork and Sauerkraut

1. Can I use a different cut of pork for this recipe?

Yes you can use pork loin or pork chops but they will cook faster and may not get as tender. Pork shoulder is best because it has more fat and collagen which breaks down during long cooking. If you use a leaner cut reduce the cooking time to about 45 minutes to 1 hour.

2. Do I need to rinse the sauerkraut before using it?

Rinsing the sauerkraut is optional but I recommend it if you prefer a milder flavor. Rinsing removes some of the brine and reduces the saltiness. If you like a stronger tangy taste you can use it straight from the package without rinsing.

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

Yes this recipe works well in a slow cooker. After browning the pork and onions on the stove transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the pork is tender. The slow cooker method is great for busy days.

4. What can I serve with pork and sauerkraut?

This dish pairs well with mashed potatoes, egg noodles, or crusty bread to soak up the juices. A side of steamed green beans or a simple apple salad also complements the flavors. For a traditional meal serve it with boiled potatoes and a dollop of sour cream.

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 and add a splash of broth or water. Stir occasionally until heated through. You can also reheat it in the microwave in 1 minute intervals.

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