There’s something so inviting about the tang of sauerkraut mingling with slowly simmered pork. In my earliest KitchenLab tests, the aroma of bubbling kraut mixed with rich pork juices sent me scrambling for a loaf of rye. After four trial runs, I nailed the balance of tang, sweet apple, and tender pork. This Pork And Sauerkraut ritual fills the kitchen with fragrant steam and fills bellies with comfort.
Why You’ll Love Pork And Sauerkraut
- Hearty protein plus probiotic-rich kraut in one pot
- Savory-sweet depth from apples and Dijon mustard
- Hands-off slow cooker simplicity
- A nod to Eastern European culinary tradition
A Little Background
The very first time I browned the pork, I underestimated how much spice would cling—resulting in a blend that leaned too heavy on paprika. By batch three, slicing apples into ½-inch chunks kept their shape, giving bright pops of flavor against the tangy kraut. This dish traces back to German and Eastern European tables, where preserved cabbage warmed homes on cold nights.
Key Ingredients for Pork And Sauerkraut
- Pork Shoulder: Richly marbled for deep flavor; swap with pork butt if needed
- Sauerkraut: Provides tang and probiotics; drain well to avoid excess liquid
- Apples: Sweet-tart contrast; Honeycrisp or Granny Smith work best
- Olive Oil: For even browning; use avocado oil if you prefer a neutral taste
- Dijon Mustard: Cuts through richness; whole-grain mustard adds texture
How to Make Pork And Sauerkraut
- In a large skillet over medium-high heat, warm the olive oil. Season the pork with paprika, caraway seeds, salt and pepper. Brown the pork on all sides, about 8 to 10 minutes. Transfer pork to the slow cooker.
- Add the onion and apples to the skillet; cook until softened, about 3 minutes. Transfer to the slow cooker.
- Add the sauerkraut, chicken broth, Dijon mustard and honey to the slow cooker; stir to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Remove the pork and shred with two forks; stir the meat back into the sauerkraut.
Pro Tips & Troubleshooting
- During one slow-cook test, the pork felt dry at 3 hours on HIGH. Switching to LOW made shredding effortless and juicy.
- If your kraut tastes too sharp, rinse briefly under cold water before draining to mellow the acidity.
- For a smoky spin, stir in 1 teaspoon smoked paprika or serve alongside crisp bacon bits.
- Doubling the recipe? Use two skillets to brown the pork evenly, then combine in a larger slow cooker.
Storage & Make-Ahead Guide
Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. In my tests, flavor improved by day 2. For longer storage, freeze in sealed containers for up to 2 months—thaw overnight in the fridge before reheating. Reheat gently on the stovetop or microwave until steaming hot.
Serving Suggestions
Serve over creamy mashed potatoes or buttered egg noodles to soak up the tangy juices. Garnish with fresh dill, a dollop of sour cream, or alongside buttery dinner rolls for soaking up every drop.
Frequently Asked Questions
- How long does Pork And Sauerkraut last in the fridge? Store in an airtight container for up to 4 days.
- Can I freeze Pork And Sauerkraut? Yes, freeze for up to 2 months in sealed containers.
- What’s the best pork cut for this recipe? Pork shoulder yields the richest flavor and moistest meat.
- Do I need to rinse sauerkraut before cooking? Rinsing briefly tames excess acidity; drain well.
- How do I reheat leftover Pork And Sauerkraut? Rewarm gently on the stovetop or in the microwave until heated through.
- Can I make this in an Instant Pot? Yes—use the sauté function for browning, then cook on HIGH pressure for 35 minutes with a natural release.
Final Thoughts
Pork And Sauerkraut has become my go-to comfort dish when I crave homestyle warmth. I love piling it over creamy spaetzle and sharing big bowls with friends. Give it a try, tweak it to your taste, and let me know how it warms up your tabletop!
More Recipes You’ll Love
- Corned Beef And Cabbage – another savory marriage of meat and tangy cabbage
- German Potato Salad – bright, mustardy side that complements the kraut juices
- Mashed Potatoes – creamy base that soaks up rich pork and sauerkraut juices
- Beef Bourguignon – hearty slow-cooked stew with deep, warming flavors
Pork And Sauerkraut
Ingredients
Pork and Seasoning
- 2 Tbsp olive oil
- 2 lb pork shoulder cut into 2-inch cubes
- 1 tsp paprika
- 1 tsp caraway seeds
- salt and pepper to taste
Sauerkraut Mixture
- 1 medium onion diced
- 2 apples cored and sliced
- 32 oz sauerkraut drained
- 1 cup chicken broth
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
Instructions
Pork and Seasoning
- In a large skillet over medium-high heat, warm the olive oil. Season the pork with paprika, caraway seeds, salt and pepper. Brown the pork on all sides, about 8 to 10 minutes. Transfer the pork to the slow cooker.2 Tbsp olive oil, 2 lb pork shoulder, 1 tsp paprika, 1 tsp caraway seeds, salt and pepper
Sauerkraut Mixture
- Add the diced onion and sliced apples to the skillet; cook until softened, about 3 minutes. Transfer to the slow cooker.
- Add the drained sauerkraut, chicken broth, Dijon mustard, and honey to the slow cooker; stir to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Remove the pork and shred with two forks; stir the meat back into the sauerkraut before serving.