Pork & Sauerkraut (with lots of options)
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, and dinner rolls. I like to pile the sauerkraut and pork on top of the mashed potatoes and serve peas on the side.Yield: 6-8 servings
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 served 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
*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, Golden Delicious, Honey Crisp, Gold Rush, and/or Gala. 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. I like to reserve half the apples after sautéing and then slice and add back in the last hour of cooking, which provides a nice mix of texture and flavor. I then mash the apples that have cooked the whole time and stir them into the sauerkraut.
***If you are local and shop at Lancaster Central Market, Barr's sells THE BEST homemade sauerkraut. One of the longtime employees shared her trick with me years ago, which I now do religiously: To reap the benefits of flavorful pork cooked in the sauerkraut and the crisp crunch of fresh sauerkraut, add half at the beginning and stir in the the rest just before serving, letting it sit a few minutes to warm through. She also recommended adding 2-3 cups of thinly sliced green cabbage, in the final hour of cooking. My family loves these tweaks, and along with the kielbasa, they have made this dish something my family is thrilled to eat any time of year.
***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.
***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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