This Pork and Sauerkraut is the kind of meal that fills your whole house with the warm, tangy smell of slow-braised comfort. Tender pork butt nestles into a sweet and sour mix of sauerkraut, apples, and caraway seeds, then roasts low and slow until it practically falls apart. I first made this a few years back for New Year's Day after my neighbor Hannah mentioned the old tradition of eating pork and sauerkraut for good luck, and now it's become one of our family's favorite cold-weather dinners. It's an easy, hands-off recipe that uses simple ingredients you probably already have, and the Dutch oven does all the heavy lifting while you relax.
If you love hearty, budget-friendly meals like BBQ Chicken Mac and Cheese or Zuppa Toscana Soup, this braised pork recipe will feel right at home on your table.
What Makes This Pork and Sauerkraut Special
Pork and sauerkraut is a German-inspired dish that's been passed down through generations, especially popular on New Year's Day for good luck and prosperity. The combination of tangy fermented cabbage, sweet apples, and rich pork creates layers of flavor that get even better as everything braises together. This version uses both Honeycrisp and Granny Smith apples to balance sweetness and tartness, plus warm spices like caraway seeds and smoked paprika that make the whole dish smell incredible.
What I love most is how forgiving this Pork and Sauerkraut is. You can prep everything in about 20 minutes, then let the oven work its magic for a few hours while you go about your day. The pork comes out so tender you can shred it with a fork, and the sauerkraut mixture soaks up all those savory, caramelized drippings.
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Pork and Sauerkraut Ingredients
Here's everything you need to make this slow-cooked pork with sauerkraut and apples.
See Recipe Card Below This Post For Ingredient Quantities
Pork
- Boneless pork butt: This cut is perfect for slow braising because it has just enough marbling to stay juicy and tender as it cooks. Left whole, it develops a beautiful crust while the inside turns melt-in-your-mouth soft.
- Salt: Seasons the meat deeply and helps form that golden seared crust.
- Black pepper (freshly cracked): Adds a little heat and sharpness that balances the richness of the pork.
- Garlic powder: Gives the pork a savory, aromatic base flavor.
- Cooking oil: Used for searing the pork to lock in flavor and create those caramelized bits on the bottom of the pot.
Sauerkraut Mixture
- Onion (sliced): Adds sweetness and depth as it softens and caramelizes in the pot.
- Honeycrisp apple (sliced): Brings natural sweetness and a hint of floral flavor that balances the tanginess of the sauerkraut.
- Granny Smith apple (sliced): Adds tartness and holds its shape well during the long braise, giving the dish a nice texture contrast.
- Garlic cloves (minced): Infuses the whole dish with warm, savory flavor.
- Brown sugar: Adds a touch of molasses sweetness that complements the apples and rounds out the tangy sauerkraut.
- Dijon mustard: Brings a subtle sharpness and helps tie all the flavors together.
- Caraway seeds: These are traditional in German-inspired sauerkraut dishes and add a warm, slightly licorice-like flavor.
- Smoked paprika: Adds a hint of smokiness and a beautiful reddish color to the mixture.
- Black pepper (freshly cracked): Gives the sauerkraut mix a little extra warmth and spice.
- Bay leaf: Infuses the braising liquid with earthy, herbal notes.
- Sauerkraut (drained): The star of the dish. Tangy, fermented cabbage that softens and mellows as it braises, soaking up all the pork drippings and spices.
- Chicken broth: Adds moisture and savory depth, helping everything braise low and slow without drying out.
How to Make Pork and Sauerkraut
Follow these simple steps to make tender, flavorful pork and sauerkraut.
Preheat and prep: Preheat your oven to 300°F. Gather and prep all your ingredients so everything's ready to go.
Season the pork: Season the pork butt thoroughly on all sides with salt, pepper, and garlic powder. Don't be shy, you want every inch covered for the best flavor.
Sear the pork: Heat the oil in a large Dutch oven over medium-high heat. Once it's shimmering, add the pork and sear on all sides until deeply golden and caramelized, about 8-10 minutes total. This step builds so much flavor. Transfer the pork to a plate and set aside.
Cook the onion and apples: Reduce the heat to medium. Add the sliced onion and both apples to the pot, stirring occasionally until they soften and turn lightly browned, about 5-8 minutes. The apples will start to smell sweet and the onions will get tender.
Add the aromatics and spices: Stir in the minced garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook until everything smells fragrant and toasty, about 1 minute.
Add sauerkraut and broth: Add the drained sauerkraut and pour in the chicken broth, stirring well to combine everything. The mixture should look tangy, golden, and smell incredible.
Nestle and braise: Nestle the seared pork butt right on top of the sauerkraut mixture. Cover the Dutch oven with the lid and transfer it to the oven. Roast for 3 to 3½ hours, or until the pork is fork-tender and practically falling apart.
Brown and reduce: Remove the lid, increase the oven temperature to 375°F, and continue roasting for 20-30 minutes. This step browns the top of the pork and reduces the liquid slightly, concentrating all those amazing flavors.
Rest and shred: Remove the pot from the oven and let the pork rest for 10 minutes. Use two forks to shred the pork right into the sauerkraut mixture, folding everything together. Serve warm and enjoy.
Substitutions and Variations
Pork shoulder instead of pork butt: These cuts are very similar, so pork shoulder works just as well for this braised pork recipe.
Apple cider vinegar for extra tang: Add a tablespoon or two if you like your sauerkraut extra tangy and bright.
Different apples: Use whatever firm apples you have on hand. Pink Lady, Fuji, or Braeburn all work great.
Skip the caraway seeds: If you're not a fan of caraway, just leave them out. The dish will still be delicious.
Stovetop method: You can make pork and sauerkraut on the stovetop by keeping it at a low simmer, covered, for about 3 hours. Just keep an eye on the liquid level and add more broth if needed.
Slow cooker version: Sear the pork first, then transfer everything to a slow cooker and cook on low for 6-7 hours.
Equipment
- Dutch oven: Essential for searing the pork and braising everything together in the oven. The heavy lid traps moisture and heat perfectly.
- Forks: Used for shredding the tender pork once it's done braising.
How to Store Pork and Sauerkraut
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything melds together.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven.
Reheating: Warm leftovers in a covered pot on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual portions.
Serving Suggestions
With mashed potatoes: Creamy mashed potatoes soak up all the flavorful juices from the pork and sauerkraut.
Over egg noodles: Buttered egg noodles make a cozy base that's simple and comforting.
As a pork and sauerkraut sandwich: Pile the shredded pork and sauerkraut onto a crusty roll for a delicious, hearty sandwich.
With crusty bread: A thick slice of rye or sourdough is perfect for mopping up all the tangy, savory sauce.
Try serving this alongside Baked Chicken Leg Quarters or Cheesy Kidney Bean Quesadillas for a complete family-style dinner spread.
Expert Tips
Don't skip the searing step. Browning the pork creates deep, caramelized flavor that makes the whole dish taste richer.
Use a mix of apples. Combining sweet and tart apples gives you the best balance of flavor and texture.
Drain the sauerkraut well. Too much liquid from the jar can make the dish watery. Give it a good squeeze before adding it to the pot.
Let the pork rest. Resting for 10 minutes lets the juices redistribute, making the meat even more tender and easier to shred.
Taste and adjust. Before serving, taste the sauerkraut mixture and add a pinch more salt, pepper, or brown sugar if needed.
FAQ
What is the tradition of pork and sauerkraut?
Eating pork and sauerkraut on New Year's Day is an old Pennsylvania Dutch and German tradition believed to bring good luck and prosperity for the year ahead. Pork represents progress (pigs root forward), and sauerkraut symbolizes wealth. My grandma always said it couldn't hurt to start the year with a hearty, delicious meal like this.
Is pork and sauerkraut good?
Absolutely! The tangy sauerkraut balances the richness of the pork, and the apples add a touch of sweetness that makes everything taste well-rounded and comforting. It's one of those dishes that tastes even better than it sounds, especially if you've never tried the combination before.
What is the best pork to put in sauerkraut?
Pork butt (also called pork shoulder) is the best choice because it has enough fat to stay juicy and tender during the long braise. Leaner cuts like pork loin can dry out, so stick with pork butt for the most flavorful, melt-in-your-mouth results.
When should you add sauerkraut to pork?
Add the sauerkraut after you've seared the pork and cooked the onions and apples. Layering the sauerkraut in the pot first, then nestling the pork on top, allows the meat to braise low and slow while soaking up all those tangy, savory flavors. Don't add it too early or it won't have time to soften and meld with the other ingredients.
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Pork and Sauerkraut
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.
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