Growing up, I thought sauerkraut only came from those plastic bags at the grocery store. That’s what my mom always bought, and I never questioned it. When my neighbor brought over her homemade version for our backyard BBQ, I couldn’t believe the difference.
That’s when I learned that pairing good sauerkraut with pork shoulder creates something special. It’s not fancy or complicated – just two simple ingredients that work together perfectly. The tanginess of the kraut cuts through the richness of the pork, making each bite better than the last. Trust me, once you try this combo, those plastic bags won’t cut it anymore.
Why You’ll Love This Pork and Sauerkraut
- Set-it-and-forget-it meal – While it takes time to cook, most of it is completely hands-off – just set it up and go about your day while tender, flavorful pork develops.
- Budget-friendly – Pork shoulder is one of the most economical cuts of meat, and it feeds a crowd with just a few simple ingredients you can find at any grocery store.
- Minimal ingredients – With just pork, sauerkraut, onion, apple, and some basic seasonings, this recipe proves that sometimes the simplest combinations make the best meals.
- Fall-apart tender meat – The long, slow cooking process breaks down the tough muscle fibers in the pork shoulder, giving you meat so tender it falls apart with just a fork.
What Kind of Pork Shoulder Should I Use?
You’ll find pork shoulder labeled a few different ways at the store – it might be called pork butt, Boston butt, or picnic roast, and any of these cuts will work great for this recipe. The key is to look for a piece with good marbling (those white streaks of fat running through the meat) since this is what keeps the meat moist and adds flavor during the long cooking time. For this recipe, bone-in or boneless both work fine – the bone-in version might take a little longer to cook but some folks say it adds extra flavor. If your store only has larger cuts, don’t worry – just ask the butcher to cut it down to the size you need, or buy the larger piece and freeze the extra for another meal.
Options for Substitutions
This recipe is pretty adaptable and here’s what you can swap if needed:
- Pork shoulder: While pork shoulder (also called pork butt) is ideal for this dish, you can use pork loin – just know it won’t be as tender and you’ll need to reduce cooking time by about 30%. Boston butt is another great option that works just as well.
- Sauerkraut: Fresh sauerkraut from the refrigerated section is best, but canned works too. In a pinch, you could use a mix of shredded fresh cabbage and a splash of apple cider vinegar, though the flavor won’t be quite the same.
- Apple: Any apple variety works here – sweet or tart. You can also swap it with a ripe pear, or skip it altogether if you prefer less sweetness in your dish.
- White onion: Yellow, red, or sweet onions all work great. You could even use 2-3 large shallots instead for a milder onion flavor.
- Olive oil/avocado oil: Any neutral cooking oil works fine here – try vegetable oil, canola oil, or even bacon fat for extra flavor.
- Fresh thyme: Fresh rosemary or sage make good alternatives for garnish, or you can skip the herbs entirely – they’re just for an extra touch of flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking pork shoulder is rushing the process – this cut needs low and slow cooking to break down the tough connective tissues, so plan for at least 2-3 hours of cooking time until the meat easily pulls apart with a fork. A common error is not patting the pork shoulder dry before seasoning, which prevents proper browning and that delicious golden crust from forming – take an extra minute to thoroughly dry the meat with paper towels and season generously with salt and pepper. Another crucial tip is to avoid lifting the lid too frequently during cooking, as this releases the built-up steam and extends cooking time – resist the urge to peek more than once or twice. For the best flavor development, make sure to drain and rinse the sauerkraut before adding it to the pot, as this helps control the saltiness and allows you to better adjust the seasoning to your taste.
What to Serve With Pork and Sauerkraut?
This hearty German-inspired dish pairs wonderfully with classic comfort food sides that can soak up all those tasty juices. Mashed potatoes are my go-to choice – they’re perfect for mixing with the tangy sauerkraut and tender pork. If you want to keep things traditional, try serving some warm German potato salad or buttered egg noodles on the side. For a veggie option that works really well with these flavors, roasted carrots or green beans add nice color and balance to the plate, while a slice of fresh rye bread is perfect for mopping up any sauce left behind.
Storage Instructions
Keep Fresh: This pork and sauerkraut dish tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to meld together, making each serving more delicious than the last.
Freeze: Good news – this dish freezes really well! Let it cool completely, then pack it in freezer-safe containers or heavy-duty freezer bags. It’ll keep nicely for up to 3 months. Just remember to leave a bit of space at the top of your container since liquids expand when frozen.
Warm Up: When you’re ready to enjoy your leftovers, simply heat them in a covered pan over medium-low heat until warmed through, stirring occasionally. You can also use the microwave – just heat in 1-minute intervals, stirring between each, until it reaches your desired temperature. Add a splash of water if it seems a bit dry.
| Preparation Time | 15-20 minutes |
| Cooking Time | 480-600 minutes |
| Total Time | 495-620 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 150-170 g
- Fat: 90-100 g
- Carbohydrates: 60-70 g
Ingredients
- 1 large apple, diced (like Honeycrisp or Fuji for a balance of sweet and tart)
- 3 garlic cloves, chopped (finely minced for best flavor)
- 1 large onion, sliced (yellow or white)
- fresh thyme sprigs
- 0.5 tsp black pepper
- 1 jar sauerkraut (24 oz, drained well)
- 0.5 tsp fine salt
- 1 tbsp olive oil (or avocado oil)
- 1 pork shoulder roast (2.5 to 3 lb)
Step 1: Prepare and Season the Pork
Using paper towels, pat the pork shoulder roast dry to remove excess moisture.
Generously season the pork on all sides with salt and pepper to enhance flavor.
Step 2: Sear the Pork (Optional)
In a large skillet or Dutch oven over medium-high heat, heat the oil.
Once the oil is hot, sear the pork for 2-3 minutes per side until all sides are browned, creating a nice crust.
This step is optional if you’re short on time and can be skipped; if so, omit the oil as well.
Step 3: Prepare the Slow Cooker Base
In the bottom of a 6-quart or larger slow cooker, place the sliced onion and diced apple.
These will provide a flavorful bed for the pork roast and add moisture during cooking.
Step 4: Assemble the Ingredients in the Slow Cooker
Place the seasoned or seared pork roast over the onion and apple in the slow cooker.
Top with minced garlic for additional flavor.
Pour the sauerkraut and its liquid from the jar over and around the roast to infuse it with tangy, savory goodness.
Step 5: Slow Cook the Pork
Cover the slow cooker and cook on the LOW setting for 8-10 hours, until the pork is tender and can be easily pulled apart.
This long, slow cooking process ensures the pork becomes melt-in-your-mouth tender.
Step 6: Shred and Serve
Once cooked, transfer the pork to a large rimmed baking sheet and pull or slice the pork into pieces, removing any large chunks of fat.
Return the shredded pork to the slow cooker, tossing it with the sauerkraut to combine flavors.
Serve the pork and sauerkraut as is, or alongside roasted baby potatoes, garnished with fresh thyme for a pop of color and flavor.
Step 7: Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months for future enjoyment.
