Pork and Sauerkraut
Tender, slow-cooked pork that falls apart with the lightest pull, nestled in a bed of tangy, aromatic sauerkraut. A simple, rustic classic with deep German-American roots, it fills the house with the promise of a hearty family dinner and is famously served on New Year's Day for good luck.
For 4 servings
- prep · ~15 min
Season and sear the pork shoulder.
1.Pat the 900g of pork shoulder chunks completely dry with paper towels.2.Heat 1 tbsp vegetable oil in a large dutch oven over medium-high heat until shimmering.3.Add the pork chunks in a single layer, working in batches to avoid crowding, and sear for 3-4 minutes per side until deeply browned.4.Transfer the browned pork to a plate and set aside.TIPDon't crowd the pot — the pork needs room to brown properly. Overcrowding leads to steaming. - saute · ~8 min
Sauté the aromatics.
1.Reduce heat to medium and add the sliced onion to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.2.Add the 4 cloves of minced garlic. Cook, stirring constantly, until fragrant, about 30 seconds.TIPUse a wooden spoon to scrape up any browned bits from the bottom of the pot — that's pure flavor. - simmer · ~5 min
Combine and bring to a simmer.
1.Return the seared pork and any accumulated juices to the pot.2.Add 500g of drained sauerkraut, chopped apple, 1 tsp caraway seeds, 4 crushed juniper berries, 2 bay leaves, and 1 pinch of black pepper.3.Pour in 1 cup of reserved sauerkraut juice and 1 cup of water, adding just enough liquid to come about halfway up the pork.4.Stir everything to combine and increase heat to high to bring the liquid to a simmer. - simmer · ~135 min
Braise until fork-tender.
1.Once simmering, reduce heat to the lowest setting, cover with a tight-fitting lid, and let it braise gently for 2 to 2.5 hours.2.Check and stir the pot once or twice halfway through cooking, adding a splash more water if the pot looks dry.3.The pork is done when it can be pulled apart easily with two forks.TIPLow and slow is the secret. A heavy lid and minimal heat will give you impossibly tender pork. - serve · ~3 min
Finish and serve.
1.Remove and discard the bay leaves and juniper berries.2.Taste the sauerkraut and season with a pinch of salt only if needed, remembering the sauerkraut is already salty.3.Shred the pork chunks roughly in the pot using two forks and toss to combine with the sauerkraut.4.Transfer to a serving platter, garnish with 2 tbsp of fresh chopped parsley, and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Trim excess fat from the pork shoulder, but leave some for moisture during the long braise.
- 2Reserve the sauerkraut juice—it adds tangy depth and helps braise the pork.
- 3Crush the juniper berries lightly with the side of a knife to release their piney aroma.
- 4Let the pork rest for 5 minutes after shredding to allow juices to redistribute.
- 5For even browning, pat the pork very dry before searing.
- 6Taste the sauerkraut before adding salt—it's often salty enough from the brine.
- 7Make this a day ahead; the flavors meld and deepen overnight.
Adapt it for your goals.
Apple-Infused
Add an extra chopped apple (Granny Smith or Fuji) and a splash of apple cider vinegar to the braise for a brighter, fruitier tang that complements the pork.
Beer BraisedBeer-Braised
Replace the water with a dark German beer (like a dunkel or bock) for a malty, slightly bitter undertone that deepens the earthy flavors.
SpicySpicy
Stir in 1 teaspoon of smoked paprika and a pinch of red pepper flakes with the aromatics for a subtly smoky heat that balances the kraut’s tang.
Gluten FreeGluten-Free
Ensure your sauerkraut is labeled gluten-free (many brands add malt vinegar) and serve with boiled potatoes or rice instead of bread.
Why this is on our healthy list.
Rich in Gut-Friendly Probiotics
Sauerkraut is a fermented food that provides natural probiotics to support digestive health, as long as it's unpasteurized.
High-Quality Protein
Pork shoulder is an excellent source of complete protein, which helps build and repair tissues.
Good Source of Vitamin C
Both sauerkraut and apple contribute vitamin C, which supports immune function and collagen production.
Contains Iron and B Vitamins
Pork provides heme iron and B vitamins like B12 and niacin, essential for energy metabolism and red blood cell health.
Frequently asked questions
Not recommended. Pork loin is too lean and will dry out during the long braise. Pork shoulder’s fat and connective tissue are key for tenderness.
