Pork and Sauerkraut is a classic New Year’s dish meant to bring a little good luck along with dinner, and I’m not one to mess with tradition. This budget-friendly version is a slow braise, but it’s mostly hands-off and very low-stress. As the pork gently roasts away, it soaks up flavor from the tangy sauerkraut, apples, and warm spices like caraway and paprika. The whole pot smells incredible and tastes even better by the time it’s done. The pork becomes fall-apart tender, the sauerkraut rich and balanced, and is enough to serve 8 people(!) Serve this easy pork and sauerkraut as is, spoon it generously over creamy mashed potatoes (which are always my go-to), or turn the leftovers into sliders the next day!
Rooted in German and Pennsylvania Dutch tradition, pork and sauerkraut is a dish traditionally enjoyed on New Year’s Day, often served as a symbol of good fortune. Pork symbolizes forward progress as we move into the year ahead, while cabbage and sauerkraut are tied to wealth, longevity, and prosperity. I truly believe that if we can start the New Year with a meal that is both delicious and meaningful, it is a win-win all around!
This recipe is a simple way to honor the tradition while keeping dinner easy and affordable. I slow-roast a well-seasoned pork butt in a flavorful mixture of sauerkraut, red and green apples, onions, chicken broth, and spices. This method makes this budget-friendly cut of meat SO tender that it easily shreds with a fork and becomes the most flavorful pulled pork. It’s truly delicious, if I do say so myself.🤤
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Gather all of your ingredients and preheat the oven to 300°F.
Add seasonings: Season a 3 lb. pork butt generously on all sides with 1 Tbsp salt, ½ Tbsp black pepper, and ½ Tbsp garlic powder.
Sear the meat: Add 1 Tbsp cooking oil to a large Dutch oven and heat over medium-high heat. Sear the pork on all sides until deeply golden, about 8 to 10 minutes total, then transfer it to a plate.
Sauté the onion and apples: Lower the heat to medium and add 1 sliced onion (2 cups), 1 sliced honey crisp apple (2 cups), and 1 sliced granny smith apple (2 cups) to the pot. Cook, stirring now and then, until softened and lightly browned, about 5 to 8 minutes.
Add remaining ingredients: Stir in 3 minced garlic cloves, 2 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 tsp caraway seeds, 1 tsp smoked paprika, remaining ½ tsp black pepper, and 1 bay leaf. Cook just until fragrant, about 1 minute.
Add 32 oz. drained sauerkraut and pour in 1 cup chicken broth, stirring well so everything is evenly combined.
Roast: Place the pork butt on top of the sauerkraut mixture, cover with the lid, and transfer to the oven. Roast for 3 to 3½ hours, until the pork is fork-tender.
Remove the lid, increase the oven temperature to 375°F, and roast for another 20 to 30 minutes, letting the pork brown and the liquid reduce slightly.
Remove from the oven and let rest for 10 minutes.
Shred the pork: Use two forks to shred the pork in the Dutch oven.
Serve: Fold the meat into the sauerkraut, and serve warm. Enjoy!
I like to serve this dish warm, piling the tender pork roast and sauerkraut over buttery mashed potatoes, buttered egg noodles, or creamy polenta so none of those juices go to waste. Crusty no-knead bread or rye bread on the side is also perfect for dipping. If you want to lighten things up a bit, add a side of roasted potatoes, steamed green beans, or a salad with a sharp mustardy dressing. And don’t sleep on the leftovers! They’re amazing tucked into sandwiches or piled onto Hawaiian rolls with a little mustard the next day.
Store leftovers, once cooled, in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the sauerkraut and pork cool completely, then freeze in freezer-safe containers for up to 2 months. When you’re ready to use it, thaw overnight in the fridge for the best texture and flavor.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth if needed to keep everything juicy. You can also reheat it covered in a 325°F oven until warmed through. For individual portions, the microwave works well, just cover loosely so it doesn’t dry out.
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