Pork & Sauerkraut (with lots of options) (2024)

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Get ready for a New Year filled with luck and good health with this traditional dish, which can be customized in several ways to keep everyone happy! (slow cooker and oven method) Funny story Pork & Sauerkraut (with lots of options)Yield: 6-8 servings Traditional with a twist, this slow cooked dish boasts fork tender meat and a few extras to broaden the appeal. Serve with mashed potatoes, sweet peas, applesauce (or scalloped apples) and dinner rolls. I like to pile the sauerkraut and pork on top of the mashed potatoes and serve peas on the side. 1 boneless pork shoulder roast* (approximately 4-5 pounds)Salt and freshly ground pepper, to taste (see spice rub option in notes)2 tablespoons olive oil1 medium to large yellow onion, thinly sliced2-3 apples, halved and cored**1 tablespoon fresh thyme leaves (or 4-5 sprigs)½ cup dry white wine (could use beer–or chicken broth for a non-alcoholic option)2 pounds sauerkraut, excess liquid poured off***1 tablespoon lightly packed brown sugar (dark or light as preferred)12 ounces kielbasa, sliced into thick rounds, optional1 teaspoon caraway seeds, optional Lay the pork on a cutting board and using a sharp knife, trim away as much of the thick, white fat on the surface as possible. Season the pork generously with salt and pepper. (Or prep in advance using the optional spice rub listed below.)Heat the olive oil in a large skillet or Dutch oven over medium-high heat. (Alternatively, you can do the following in a slow cooker that offers a “Sauté” option.) Add the pork and cook, turning as the sides turn golden, until nicely browned on all sides, about 10 minutes. Transfer the pork to a platter.Return the pan to medium-high heat, add the onion, apples and thyme, and sauté until the onion and apples are lightly golden, about 5 minutes. Transfer the apple mixture to a bowl. If using the optional kielbasa, you may sauté it for several minutes, too, which will brown it and render some of the fat. Or you may simply add it to the slow cooker as is. (I’ve done it both ways. It tastes good either way and is simply a matter of preference.)Pour off the fat from the pan and then return it to medium-high heat. Add the wine to deglaze the pan, stirring with a wooden spoon to scrape up any browned bits.Slow-cooker method:Cover the bottom of a 6-quart slow cooker with the sauerkraut. Sprinkle with the brown sugar and optional caraway seeds. (Tip: Caraway seeds have an anise/licorice flavor. Some people love the taste, while others find it pervasive. If in doubt, use less or omit.) Place the pork on top and surround with the apple mixture and kielbasa, if using. Pour in the wine mixture. Cover and cook on low until the pork is fork-tender and shreds easily, 8 to 10 hours. (Note: If your go-to for pork and sauerkraut is the leaner pork loin or chops instead of the shoulder that I use, they will likely be done far sooner.)Transfer the pork to a carving board, and allow to rest for 10 minutes. If you used thyme sprigs, pick out and discard the stems. Serving option #1: using a sharp knife, cut the pork crosswise into slices about ½-inch thick or shred it with two forks. Place the sauerkraut mixture on a large platter (I use a slotted spoon) and top with the pork. Serving option #2:I often shred the pork right in the slow cooker, mix everything together, and serve from there over mashed potatoes-with a side of peas.Oven method:Preheat an oven to 325°F. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with the brown sugar and optional caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours. *Pork shoulder (also referred to as pork butt) is fattier than the pork loin that some people use for pork and sauerkraut. I like the former because it becomes fork tender and is harder to dry out than the leaner loin. If you prefer to use the loin cut, do so but check it early so as not to overcook. The internal temperature of the loin shouldn’t exceed 145℉.**We enjoy a mix of tart and sweet apples, like Granny Smith and Golden Delicious. If you like the tangy sauerkraut flavor to shine through, lean towards tart apples. Conversely, opt for sweet apples if you prefer to reduce the tang. Recently, I added half the apples, sliced, in the last hour of cooking, which provided a nice mix of texture and flavor.***Someone recentlymentioned to me that she enjoys her sauerkraut crunchy, so she stirs it in at the end. I loved that idea, but to reap full flavor benefitsI added half of the sauerkraut at the beginning, and the other half just before serving, letting it sit a few minutes to warm through. To add yet another layer of texture and interest, I also added about 2-3 cups of thinly sliced green cabbage in the final hour of cooking. The results? I’ve never heard such rave reviews…even from the people who are typically ho-hum about this annual tradition!***Some people prefer a higher ratio of sauerkraut to pork, especially if they shred the pork and mix it into the sauerkraut for serving. In this case, feel free to use 1½ to 2 times the amount of sauerkraut specified, increasing the brown sugar proportionately.A few more options:•As mentioned above, some people enjoy the addition of caraway seeds, but those who don’t enjoy this flavor may omit them. Someone once told me that she adds whole peppercorns instead, although some may not like the hard peppercorns lurking in the sauerkraut.•One reader told me that her family likes it when she adds 2 tablespoons of barbecue sauce instead of brown sugar, and that it adds a nice hint of color to the sauerkraut. (If using the optional rub, however, the paprika in it lends appealing color.)•You may serve the apples as is or mash them with a fork, removing the skins, and blending them into the sauerkraut. If you prefer firmer apples, add them midway through the cooking time. If you would like slices, you could add them in the final hour.•For those who appreciate the full-on tanginess of sauerkraut, use tart apples and omit the brown sugar.•I’ve heard from readers and friends who use root beer or apple juice instead of wine or beer for the added sweetness.Optional spice rub:For an added layer of flavor, instead of simply salting and peppering the pork, sprinkle the trimmed pork shoulder with the following spice rub, and then cover and refrigerate the roast for up to 24 hours.Ingredients:•2 teaspoons paprika (I use sweet, not smoked)•1 teaspoon each kosher salt and freshly ground black pepper•½ teaspoon each dried sage and dried thyme•¼ teaspoon mustard powderInstructions:Combine in a small bowl, cover and store at room temperature until ready to use. More On YouTubeMore on Instagram Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen! The Fountain Avenue Kitchen https://fountainavenuekitchen.com/ FAQs

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Get ready for a New Year filled with luck and good health with this traditional dish, which can be customized in several ways to keep everyone happy! (slow cooker and oven method)

There seem to be two distinct camps where pork and sauerkraut is concerned: those who love it and those who…well…tolerate it. Growing up, I was in the latter camp, but every January 1st, I forced my helping down for the promise of good luck in the coming year.

When I married and had kids, I embraced the New Year’s Day tradition, but my husband and kids did not. No assurance of good fortune was going to sell them on a meal they considered sour, dry and overly juicy at the same time.

Consequently, I spent years preparing other meals that were connected to luck-lentils, fish, noodles, greens and even a cake with hidden sauerkraut. (It was quite good and they never suspected a thing!)

As my sons grew older and their taste buds matured, I decided to revisit the traditional New Year’s Day meal with a few adjustments to hopefully address their primary objections.

I started with a pork shoulder because my family enjoys that cut in a variety of other meals. The shoulder is well marbled, which makes it more difficult to dry out than leaner chops and loin cuts. Helpful hint: trimming the shoulder cut well before cooking will alleviate much of the excess grease.

To solve the “too much sour juice” problem, I now pour off much of the sauerkraut’s excess liquid before cooking and add a smidgeon of amount of brown sugar. (Some people go a step further and rinse and drain the sauerkraut, although I have not gone that route.) I also incorporate sweeter apples instead of the tart Granny Smiths to which I was accustomed. These changes balance the tangy sauerkraut without making the dish overtly sweet.

For an additional savory component, I reached for kielbasa. If that didn’t win them over, nothing would!

I’m not sure if it’s the reworked recipe or more mature taste buds, but my family now embraces this holiday meal. (They even welcomed it on a random weekday when I needed to make it for the sake of taking photos!)

Pork & Sauerkraut (with lots of options) (1)

Pork & Sauerkraut (with lots of options) (2)

No doubt, there are as many iterations of pork and sauerkraut as there are cooks who prepare it. Since everyone’s taste buds are different, I have included a list of variations in the recipe notes that I’ve tasted or heard about over the years through family, friends and readers.

If you already have a tried-and-true method of preparing pork and sauerkraut, you may simply enjoy incorporating one or two of the extras in the following recipe, like the spice rub or my family’s favorite addition-kielbasa.

And if you think fellow readers would enjoy YOUR recipe, by all means post it in the comments section (or send to me via email and I will add it). Feel free to also comment as to how you truly feel about pork and sauerkraut. Love it—or not so much? Or do you prepare something altogether different for luck and prosperity in the New Year?

If you’ve never considered making your own sauerkraut, you may be surprised by how simple the process is. This recipe forEasy 2-Ingredient Fermented Sauerkrauttakes between three and 14 days to ferment (depending on how tangy you’d like it) and delivers a healthy dose of gut-friendly probiotics.

Funny story

One of my friends was traveling with herfamilyover New Year’s Day last year, so she packed a can of sauerkraut so everyone could take a bite and figured they could pick up a hot dog along the way to cover the pork. And they did!

Pork & Sauerkraut (with lots of options) (4)

1-1-20 Update: When I was purchasing pork and sauerkrautat Lancaster Central Market the other day, a stand holder mentioned that she enjoys her sauerkraut crunchy, so she stirs it in at the end. I loved that idea, but to reap full flavor benefits, I added half of the sauerkraut at the beginning, and the other half just before serving, letting it sit a few minutes to warm through. To add yet another layer of texture and interest, I also added half of the apples, sliced, and about 2 cups of thinly sliced green cabbage in the final hour of cooking. The results? I’ve never heard such rave reviews…even from the people who are typically ho-hum about this annual tradition!

Pork & Sauerkraut (with lots of options) (5)

Pork & Sauerkraut (with lots of options)

Yield: 6-8 servings

Traditional with a twist, this slow cooked dish boasts fork tender meat and a few extras to broaden the appeal. Serve with mashed potatoes, sweet peas, applesauce (or scalloped apples) and dinner rolls. I like to pile the sauerkraut and pork on top of the mashed potatoes and serve peas on the side.

  • 1 boneless pork shoulder roast* (approximately 4-5 pounds)
  • Salt and freshly ground pepper, to taste (see spice rub option in notes)
  • 2 tablespoons olive oil
  • 1 medium to large yellow onion, thinly sliced
  • 2-3 apples, halved and cored**
  • 1 tablespoon fresh thyme leaves (or 4-5 sprigs)
  • ½ cup dry white wine (could use beer–or chicken broth for a non-alcoholic option)
  • 2 pounds sauerkraut, excess liquid poured off***
  • 1 tablespoon lightly packed brown sugar (dark or light as preferred)
  • 12 ounces kielbasa, sliced into thick rounds, optional
  • 1 teaspoon caraway seeds, optional

Lay the pork on a cutting board and using a sharp knife, trim away as much of the thick, white fat on the surface as possible. Season the pork generously with salt and pepper. (Or prep in advance using the optional spice rub listed below.)

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. (Alternatively, you can do the following in a slow cooker that offers a “Sauté” option.) Add the pork and cook, turning as the sides turn golden, until nicely browned on all sides, about 10 minutes. Transfer the pork to a platter.

Return the pan to medium-high heat, add the onion, apples and thyme, and sauté until the onion and apples are lightly golden, about 5 minutes. Transfer the apple mixture to a bowl. If using the optional kielbasa, you may sauté it for several minutes, too, which will brown it and render some of the fat. Or you may simply add it to the slow cooker as is. (I’ve done it both ways. It tastes good either way and is simply a matter of preference.)

Pour off the fat from the pan and then return it to medium-high heat. Add the wine to deglaze the pan, stirring with a wooden spoon to scrape up any browned bits.

Slow-cooker method:Cover the bottom of a 6-quart slow cooker with the sauerkraut. Sprinkle with the brown sugar and optional caraway seeds. (Tip: Caraway seeds have an anise/licorice flavor. Some people love the taste, while others find it pervasive. If in doubt, use less or omit.) Place the pork on top and surround with the apple mixture and kielbasa, if using. Pour in the wine mixture. Cover and cook on low until the pork is fork-tender and shreds easily, 8 to 10 hours. (Note: If your go-to for pork and sauerkraut is the leaner pork loin or chops instead of the shoulder that I use, they will likely be done far sooner.)

Transfer the pork to a carving board, and allow to rest for 10 minutes. If you used thyme sprigs, pick out and discard the stems. Serving option #1: using a sharp knife, cut the pork crosswise into slices about ½-inch thick or shred it with two forks. Place the sauerkraut mixture on a large platter (I use a slotted spoon) and top with the pork. Serving option #2:I often shred the pork right in the slow cooker, mix everything together, and serve from there over mashed potatoes-with a side of peas.

Oven method:Preheat an oven to 325°F. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with the brown sugar and optional caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.

*Pork shoulder (also referred to as pork butt) is fattier than the pork loin that some people use for pork and sauerkraut. I like the former because it becomes fork tender and is harder to dry out than the leaner loin. If you prefer to use the loin cut, do so but check it early so as not to overcook. The internal temperature of the loin shouldn’t exceed 145℉.

**We enjoy a mix of tart and sweet apples, like Granny Smith and Golden Delicious. If you like the tangy sauerkraut flavor to shine through, lean towards tart apples. Conversely, opt for sweet apples if you prefer to reduce the tang. Recently, I added half the apples, sliced, in the last hour of cooking, which provided a nice mix of texture and flavor.

***Someone recentlymentioned to me that she enjoys her sauerkraut crunchy, so she stirs it in at the end. I loved that idea, but to reap full flavor benefitsI added half of the sauerkraut at the beginning, and the other half just before serving, letting it sit a few minutes to warm through. To add yet another layer of texture and interest, I also added about 2-3 cups of thinly sliced green cabbage in the final hour of cooking. The results? I’ve never heard such rave reviews…even from the people who are typically ho-hum about this annual tradition!
***Some people prefer a higher ratio of sauerkraut to pork, especially if they shred the pork and mix it into the sauerkraut for serving. In this case, feel free to use 1½ to 2 times the amount of sauerkraut specified, increasing the brown sugar proportionately.

A few more options:
As mentioned above, some people enjoy the addition of caraway seeds, but those who don’t enjoy this flavor may omit them. Someone once told me that she adds whole peppercorns instead, although some may not like the hard peppercorns lurking in the sauerkraut.
One reader told me that her family likes it when she adds 2 tablespoons of barbecue sauce instead of brown sugar, and that it adds a nice hint of color to the sauerkraut. (If using the optional rub, however, the paprika in it lends appealing color.)
You may serve the apples as is or mash them with a fork, removing the skins, and blending them into the sauerkraut. If you prefer firmer apples, add them midway through the cooking time. If you would like slices, you could add them in the final hour.
For those who appreciate the full-on tanginess of sauerkraut, use tart apples and omit the brown sugar.
I’ve heard from readers and friends who use root beer or apple juice instead of wine or beer for the added sweetness.

Optional spice rub:
For an added layer of flavor, instead of simply salting and peppering the pork, sprinkle the trimmed pork shoulder with the following spice rub, and then cover and refrigerate the roast for up to 24 hours.

Ingredients:
2 teaspoons paprika (I use sweet, not smoked)
1 teaspoon each kosher salt and freshly ground black pepper
½ teaspoon each dried sage and dried thyme
¼ teaspoon mustard powder

Instructions:
Combine in a small bowl, cover and store at room temperature until ready to use.

More On YouTubeMore on Instagram

Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Pork & Sauerkraut (with lots of options) (2024)

FAQs

What side dishes go with pork and sauerkraut? ›

What to Serve with Pork Chops and Sauerkraut – 7 BEST Side Dishes
  • 1 – Green Beans. Green beans are an excellent option for serving a meat-based pan-fried dish. ...
  • 2 – Peas. ...
  • 3 – Mashed Potatoes with Caramelized Onions and Cream Cheese. ...
  • 4 – Baked Beans. ...
  • 5 – Mashed Rutabagas. ...
  • 6 – Salads. ...
  • 7 – Roasted Yams with Rosemary and Cinnamon.
May 8, 2022

What goes well with sauerkraut? ›

Try pairing it with aged gouda and some crusty bread. Avocado toast: Whole grain bread, sliced avocado, and sauerkraut could become your new favorite avocado toast. Burgers: Hamburgers and meatless burgers are guaranteed to sing with the addition of sauerkraut and melted swiss cheese.

What is the best cut of pork to use for pork and sauerkraut? ›

What cut of pork is best for pork and sauerkraut? I prefer to use pork butt (shoulder) meat with sauerkraut in the oven, because they taste great paired together. Other cuts of meat could be also used. Pork tenderloin or pork loin pair well with sauerkraut, but they are a lot easier to overcook and dry out.

Do you Drain sauerkraut before you cook it? ›

Sauerkraut from a jar does not require any unique preparation technique before cooking, so simply drain it and cook as per the recipe's instructions. How To Cook Sauerkraut From A Bag? Sauerkraut from a bag is mostly sold drained, so you don't have to drain the sauerkraut before using it.

Should you rinse bagged sauerkraut? ›

Step 1: Remove Sauerkraut From Packaging

Canned sauerkraut does not require any rinsing or straining, Austin says. "Not rinsing it helps keep the flavor in canned sauerkraut," she says. "However, some people rinse it before straining for a milder taste."

What can I add to sauerkraut to make it taste better? ›

Adding fruits and vegetables to your sauerkraut is a great way to enliven its flavor. Root vegetables like carrots, radishes and beets work particularly well since they stand up to fermentation nicely. Pomaceous fruits like apples and pears work nicely, too.

Is sauerkraut good for your liver? ›

Aside from being gut-health gems and immune-boosting powerhouses, fermented foods like kimchi, sauerkraut and jun tea also help your liver to banish any build up of heavy metals in your system.

Is sauerkraut good for weight loss? ›

Regularly consuming sauerkraut may help you lose weight and keep it off. That's partly because sauerkraut, like most vegetables, is low in calories and high in fiber. High fiber diets keep you fuller for longer, which may help you naturally reduce the number of calories you eat each day (38, 39 , 40, 41 ).

Can you freeze sauerkraut and pork? ›

Perhaps you've already cooked sauerkraut with pork or in a stew and want to freeze it. It is perfectly fine to freeze sauerkraut that has already been cooked, and you can reheat it with whatever ingredients it was cooked with in the first place.

How long do pork tenderloins take to cook? ›

Bake pork tenderloin in a 400 degree Fahrenheit oven for 20-25 minutes. The exact cooking time will depend on the size of the tenderloins and how long you seared them. For the best results, use an instant-read thermometer and remove the pork from the oven when it reaches 145 degrees.

Where did pork and sauerkraut originate? ›

The origin of the pork and sauerkraut tradition

The tradition, and the now-classic food pairing, can trace its origins back to Germany. Germans and other pig-raising cultures have been eating these dishes for centuries, with immigrants bringing the tradition to the United States in the 17th and 18th centuries.

What do you eat with sauerkraut and kielbasa? ›

The best dishes to serve with kielbasa are sauerkraut, haluski, pierogies, potato pancakes, and sauteed peppers. You can try shrimp skewers, kimchi fried rice, frittata, and green bean casserole for unusual yet tasty options. Try cucumber salad, apple fennel slaw, and couscous for healthier options. What is this?

What goes good with sauerkraut and hot dogs? ›

Hot Dogs and Sauerkraut Recipe. Warm sauerkraut that's lightly seasoned with brown sugar, salt and pepper adds so much flavor to hot dogs. Simply serve sauerkraut on top of mustard, ketchup, relish or any other toppings of choice.

Is sauerkraut and pork good for you? ›

Sauerkraut is high in fiber, vitamins A and K, and boosts the immune system with energy and iron. The fermentation needed to make sauerkraut produces live bacteria, or probiotics, which replenishes good bacteria in your gut and helps stop the growth of bad bacteria.

What wine goes with pork and sauerkraut? ›

Opt for a Pinot Noir that is not too tannic and rather light, which will go well with the meats that make up this dish. Among our vintages, a glass of Pinot Noir Classic will do wonderfully well! To be served not too fresh, between 14 and 16° to be able to fully appreciate it!

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