Happy New Year! Here is THE BEST recipe for pork and sauerkraut! It’s juicy and full of flavor, just like mom used to make it.
This pork roast is probably the very first roast I ever made on my own. It was my first New Year’s Eve without my parents after they had both died.
Even though I was going out with friends that night, my family always has pork roast and sauerkraut on New Year’s Eve. Mom always said it was to bring us good luck and fortune.
What do you like to do on New Year’s Eve? Do you eat pork at midnight or on January 1? For us, it was always a HUGE feast at midnight. I don’t know if Mom did it to get rid of food in the fridge and freezers or to give us one last big meal before we all started our new year’s diets.
I am sure that is THE BEST pork and sauerkraut I have ever, ever had in my life.
Pork and sauerkraut is a classic comfort food dish that combines tender savory pork with tangy salty sauerkraut. This German-inspired meal is simple to make, yet packed with complex flavors that are perfect for cold weather meals. By preparing pork and sauerkraut on the stovetop, you can fully develop the flavors and create a hearty, soul-warming dish.
Choosing the Right Pork
Pork shoulder or pork butt are the best cuts to use, as they become very tender when cooked low and slow. The fat content keeps the pork moist and adds flavor. Look for a 2-3 lb bone-in pork shoulder roast. Bone-in pork has the most flavor as the bone imparts taste and moisture while cooking.
You can also use boneless pork shoulder or pork loin, but monitor cooking time as these leaner cuts cook faster. Other options are country-style pork ribs or boneless pork chops. Just adjust cook times based on thickness of cuts.
Prepping the Pork
Pat the pork dry and season generously with salt and pepper. Seasoning is key for flavorful pork
For bone-in pork shoulder, position the roast so the fatty side will lay against the hot pan first for searing. This renders the fat and promotes browning.
For boneless roasts or chops, simple pat dry and season both sides.
Choosing a Sauerkraut
Look for refrigerated sauerkraut rather than canned for the best flavor. Or make your own! Drain liquid from bagged sauerkraut to reduce sodium, if desired.
Rinsing mellows tanginess. For traditional flavor, add sauerkraut straight from bag to the pan.
If new to sauerkraut, start with a small amount, taste, and adjust recipe to preference.
Cooking Step-by-Step
1. Sear the pork
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Heat 1-2 Tbsp oil in a large skillet over medium-high heat.
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When oil shimmers, add pork fatty side down. Sear 3-5 minutes until well browned.
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Flip and brown the other side, about 3 more minutes.
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Searing adds tons of flavor!
2. Cook the aromatics
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Remove pork from pan and set aside.
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Add sliced onions to drippings in pan. Sautée until softened, about 5 minutes.
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Add garlic and cook 1 minute more until fragrant.
3. Add sauerkraut and pork
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Stir sauerkraut and any juices into pan with onions.
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Nestle seared pork into sauerkraut mixture in pan.
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Bring to a simmer then reduce heat to low.
4. Simmer low and slow
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Partially cover pan with lid, leaving a vent for steam to escape.
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Simmer pork over low heat for 1-2 hours until very tender.
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Flip pork and stir sauerkraut every 20-30 minutes.
5. Shred and serve!
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Once cool enough to handle, shred pork with two forks.
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Mix shredded pork back into sauerkraut.
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Season to taste with salt, pepper, and spices like caraway.
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Serve pork and sauerkraut warm right from the stovetop!
Pro Tip: Deglaze the pan between steps with chicken broth or beer for extra flavor
Stovetop Tips for Perfect Pork and Kraut
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Use an enameled cast iron or stainless steel skillet to prevent reactions with the acidic kraut.
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Cook over low heat to tenderize pork. High heat toughens meat.
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Partially cover to allow steam to escape but still trap some heat.
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Stir regularly to redistribute juices and prevent burning.
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Add chicken or vegetable broth as needed if mixture seems dry.
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For caramelized, crunchy kraut, cook uncovered until liquid evaporates.
Customize Flavor
Tailor pork and sauerkraut to your taste by mixing in your favorite…
- Herbs – caraway, thyme, parsley, dill
- Spices – allspice, cloves, mustard
- Vegetables – onions, carrots, apples
- Fruit – apples, cranberries, raisins
- Acids – wine, vinegar, lemon
- Sweetener – brown sugar, honey, maple syrup
Serving Suggestions
- Serve kraut and pork over mashed potatoes, spaetzle, or egg noodles
- Stuff into a hoagie roll for delicious sandwich
- Top pork chops with sauerkraut before baking
- Bake in a pan until browned and bubbly
- Garnish with fresh parsley, dill, or green onion
Get Cooking!
With just a few easy steps, you can have delicious homemade pork and sauerkraut simmering away on your stove! Adjust flavors to suit your tastes. This satisfying one-pan meal makes the perfect hearty dinner any night of the week.
Let’s talk about Sauerkraut, brown sugar, and this recipe
I personally love SnowFloss Bavarian Floss. I’ve tried others but that’s the one I always go back to. I like that one as it’s sweetened slightly with a hint of sugar and caraway seeds.
We didn’t like very sour or tangy kraut even though I grew up in a German and Slovak family. It had to be somewhat spicy, but not so spicy that when you ate it, it hurt in the back of your jaw.
We always ate the kraut right out of the jar when my mom made this and when I make it now. Sometimes the kraut can have a really strong bite than the other jar.
So always try it first. This is what dictates how much sugar to add, if at all. If the kraut is super tangy, I will add the full amount to the recipe. If it’s not, I will cut back.
Now, if you like it super tangy/sour, you don’t have to add the sugar. It’s all up to you and what you like. The sugar is added to only help balance out the bite of the kraut.
No matter how you like your kraut, you can choose how much brown sugar to use.
Cooking tips for a super moist, tender, and juicy pork roast
- Sear the meat
The trick to getting a super moist and juicy pork roast is searing it first. When you sear meat, the sugars in it turn into caramel and the proteins turn brown. This makes the color and taste more appealing.
It lends to a deep flavor that just can’t be created with no amount of seasonings. When you sear meat over high heat, the surface turns caramelized. This makes the savory “meat” flavor stronger and adds layers of nutty caramel and bitter coffee flavor to the finished dish.
This is called a Maillard reaction in the scientific world, and as omnivores, we quite enjoy the way it tastes. Without searing, meat dishes can taste flat and boring.
- Before you sear the meat, it should be at room temperature and dry.
- It’s best to keep the meat raw and only brown the top. The pan should be very hot. “A quick searing”. It will start to steam if you leave the meat in the pan for too long or sear too much at once. This will take away the benefits of searing. You’re trying to achieve what’s called the “Maillard Reaction”. Wikipedia says that the Maillard reaction is favored by high temperatures, medium levels of moisture, and alkaline conditions. Low moisture levels are important for cooking because water boils into steam at 212 °F (Crock Pot), but the Maillard reaction happens around 310 °F (Very hot skillet): food doesn’t brown much until all the “surface” water evaporates. ”.
- Put some oil in the pan. When it starts to shimmer, carefully add the meat. Pan sear on all sides for 5-8 minutes. A taupe-colored piece of meat doesn’t look nearly as hot as seared meat. When I look at those deep caramel colors, they look kind of meaty and hot. It makes you want it, because we eat with our eyes first.
- The liquid in the pan
Making sure there is always liquid in the pan while it’s cooking is the second thing you need to do. For this, you can either use the liquid that came with the kraut if you really want a sour/tangy kick, or you can use a cup of water. I suppose you could use pork stock but I’ve personally never tried it.
If you’re making a double batch or your pan is HUGE, you may need to add more. You just don’t want it submerged as then you’re almost poaching/boiling it rather than slow roasting it.
Also, check on it about every 30 minutes to make sure there is always liquid in the pan. If you don’t, the pork will dry out and the kraut will burn.
- Seal it up
The last thing is you MUST have a tight seal on it. The first thing it does is keep the water and moisture inside, which keeps it soft and moist. The second thing it does is guard against drying out.
This is very important! If your pan lid doesn’t seal well, put foil over the pan and then put the lid on top of that. It can’t hurt and you’re doing yourself and your pork a favor.
Admit it, this looks so scrumptious. Like you can tell just by looking at the pictures that it’s juicy, succulent, and tender. And unless you can’t eat pork for whatever reason, you’re gonna want this… over and over and over!.
Trust me. This is the pork that converted Mr. “I don’t like pork very much” to Mr. “Honey can you make that pork roast again?”.
PA Dutch Pork and Sauerkraut in Jo Ellen’s Kitchen
FAQ
How to cook pork and sour sauerkraut?
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