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!)
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?
Funny story
One of my friends was traveling with her family over 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!
1-1-20 Update: When I was purchasing pork and sauerkraut at 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)
Ingredients
- 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 or 1 teaspoon dried thyme)
- 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
- Optional: 2-3 cups slivered green cabbage, fresh parsley or thyme sprigs for garnish
Instructions
- Before you start: Be sure to read through the recipe notes before shopping for and cooking the pork and sauerkraut, as I have offered several ways to layer flavor and customize the dish to taste.
- 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 in the recipe notes.)
- 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 become golden, until nicely browned on all sides, about 10-15 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 render some of the fat (you don't want to brown it too much at this point). 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. (If desired, reserve half and add in the final hour, as mentioned in the recipe notes.) 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. (Again reserve some of the apples, as mentioned in the notes section, if desired.) Pour in the wine mixture. Cover and cook on low until the pork is fork-tender and shreds easily, 8 to 10 hours. If holding out some of the sauerkraut and apples and/or adding fresh cabbage, do this in the final hour of cooking time. (Important: If your go-to for pork and sauerkraut is the leaner pork loin or chops instead of the shoulder that I use, they will be done far sooner.)
- Transfer the pork to a large plate or cutting 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 into large chunks with two forks. Place the sauerkraut mixture on a large platter 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 with mashed potatoes and peas. (Some like the pork and sauerkraut serve on the mashed potatoes.)
- 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, having followed the sauté steps above. Pour in the wine mixture. Cover with a tight-fitting lid, transfer to the oven, and cook until the pork is fork-tender and shreds easily, 3 to 5 hours, depending on oven and size of roast. Helpful hint: The connective tissue will be broken down and the pork will be fork tender, juicy, and shreddable when it reaches 190℉.
Notes
***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.
•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:
•1 teaspoon 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.
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