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Pork and Sauerkraut

Pork and sauerkraut is a traditional Pennsylvania Dutch dish that pairs tender, slow-cooked pork with tangy sauerkraut. Often served on New Year's Day for good luck, this hearty meal combines savory and slightly sweet flavors, especially when enhanced with apples and caraway seeds.
It's a comforting, flavorful dish that reflects the rich culinary heritage of Pennsylvania, making it a favorite of James Buchanan, who cherished his connection to the region.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 2 pounds pork shoulder or pork loin cut into large chunks
  • 1 tablespoon vegetable oil
  • 1 large onion thinly sliced
  • 2 cloves garlic minced
  • 2 pounds sauerkraut drained and rinsed
  • 1 apple peeled and grated (optional for sweetness)
  • 1 teaspoon caraway seeds optional
  • 1/2 cup chicken broth or water
  • Salt and pepper to taste

Instructions
 

Preparation:

  1. Preheat your oven to 325°F (165°C).
  2. Season the pork generously with salt and pepper.

Browning the Pork:

  1. In a large, oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat.
  2. Add the pork pieces and brown them on all sides, working in batches if necessary. Remove the pork from the pot and set aside.

Cooking the Onions and Garlic:

  1. In the same pot, add the sliced onions and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute, until fragrant.

Combining Ingredients:

  1. Add the sauerkraut to the pot, along with the grated apple and caraway seeds if using. Stir to combine.
  2. Pour in the chicken broth or water, and return the browned pork to the pot, nestling it into the sauerkraut mixture.

Braising:

  1. Cover the pot with a lid and transfer it to the preheated oven.
  2. Braise the pork and sauerkraut for about 2 to 2.5 hours, or until the pork is tender and easily pulls apart with a fork.

Serving:

  1. Serve the pork and sauerkraut hot, with mashed potatoes or rye bread on the side. This dish is even better the next day, as the flavors have more time to meld.

Video

Notes

Selecting the Pork:
  • Pork Shoulder vs. Pork Loin: Pork shoulder is the preferred cut for this dish due to its higher fat content, which results in tender, juicy meat after slow cooking. However, pork loin can be used for a leaner option, though it may require careful monitoring to prevent it from drying out during cooking.
Sauerkraut Options:
  • Rinsing the Sauerkraut: If you prefer a milder flavor, you can rinse the sauerkraut before cooking to remove some of its acidity. For a more robust, tangy taste, use it straight from the jar or package without rinsing.
Enhancing Flavor:
  • Adding Apples: The addition of a grated apple to the sauerkraut mixture adds a subtle sweetness that balances the dish’s tanginess. This is a common practice in traditional Pennsylvania Dutch recipes and complements the savory pork beautifully.