This Pork and Sauerkraut is slow-braised with sweet apples, warm caraway seeds, and a touch of brown sugar until the pork just falls apart. I first made this on New Year's Day after my neighbor Charlotte brought over a jar of homemade sauerkraut, and I've been hooked ever since. It's the kind of hands-off dinner that fills your house with the most incredible aroma while you're off doing other things.
If you love cozy, budget-friendly meals, you'll also want to try my Dumpling Bake and Marry Me Chickpeas for more comforting flavors.
Why You will Love This Pork and Sauerkraut
Fork-tender pork. After 3 hours in the oven, the pork butt practically shreds itself. No knife needed.
Tangy and sweet. The sauerkraut gets balanced out by brown sugar and apples, so it's not overly sour.
Hands-off cooking. Once it's in the oven, you're done. No stirring, no checking, just let it do its thing.
Budget-friendly. Pork butt is one of the most affordable cuts, and it feeds a crowd.
German-inspired comfort. Caraway seeds, smoked paprika, and Dijon mustard give this dish warm, cozy depth. If you're craving more hearty dinners, Pineapple Chicken and Rice and Pink Sauce Pasta are just as satisfying.
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Pork and Sauerkraut Ingredients
Here's everything for this easy pork and sauerkraut recipe in the oven.
See Recipe Card Below This Post For Ingredient Quantities
For the Pork:
- Boneless pork butt: This cut has just enough fat to stay juicy and tender during the long braise. Leaving it whole helps it stay moist.
- Salt: Seasons the pork deeply and helps develop a golden crust when seared.
- Freshly cracked black pepper: Adds a mild heat and earthy flavor.
- Garlic powder: Gives the pork a savory base layer of flavor.
- Cooking oil: Helps the pork sear evenly and develop color.
For the Sauerkraut Mixture:
- Large onion, sliced: Adds sweetness and depth as it softens and caramelizes.
- Honeycrisp apple: Brings natural sweetness and holds its shape well during braising.
- Granny Smith apple: Adds tartness that balances the sweetness of the Honeycrisp and sauerkraut.
- Garlic cloves, minced: Infuses the dish with aromatic warmth.
- Brown sugar: Mellows the tang of the sauerkraut and adds a subtle caramel note.
- Dijon mustard: Brings a gentle sharpness and helps bind the flavors together.
- Caraway seeds: These provide the classic German-inspired flavor. Substitute 3⁄4 teaspoon fennel seeds if unavailable.
- Smoked paprika: Adds a smoky depth and a hint of color.
- Freshly cracked black pepper: Reinforces the savory warmth in the sauerkraut mixture.
- Bay leaf: Adds a subtle herbal note that rounds out the dish.
- Sauerkraut, drained: The tangy, fermented cabbage is the star of this dish. Draining it prevents the mixture from being too watery.
- Chicken broth: Tested using Better Than Bouillon chicken broth. Adjust seasoning if using a different broth. Adds moisture and helps the pork braise evenly.
how to make Pork and Sauerkraut
This old fashioned pork and sauerkraut comes together with just a few simple steps.
- Preheat the oven: Preheat your oven to 300°F and prep all your ingredients so everything's ready to go.
- Season the pork: Rub the pork butt all over with salt, pepper, and garlic powder, making sure every side gets coated evenly.
- Sear the pork: Heat the oil in a large Dutch oven over medium-high heat. Once it's shimmering, add the pork and sear on all sides until deeply golden and caramelized, about 8 to 10 minutes total. Transfer the pork to a plate.
- Cook the onion and apples: Reduce the heat to medium. Add the sliced onion and both apples to the pot, stirring occasionally until they soften and turn lightly golden, about 5 to 8 minutes.
- Add the aromatics: Stir in the minced garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, black pepper, and bay leaf. Cook until everything smells fragrant, about 1 minute.
- Build the sauerkraut bed: Add the drained sauerkraut and chicken broth, stirring everything together to create an even layer across the bottom of the pot.
- Braise the pork: Nestle the seared pork on top of the sauerkraut mixture. Cover the Dutch oven with the lid and transfer it to the oven. Roast for 3 to 3 ½ hours, or until the pork is so tender it falls apart when you press it with a fork.
- Brown and reduce: Remove the lid, increase the oven temperature to 375°F, and roast for another 20 to 30 minutes to brown the top of the pork and let some of the liquid cook off.
- Shred and serve: Remove the pot from the oven and let the pork rest for 10 minutes. Use two forks to shred the pork right in the Dutch oven, then fold it into the sauerkraut mixture. Serve warm.
Substitutions and Variations
Pork: If you can't find pork butt, a boneless pork shoulder works just as well. Pork chops and sauerkraut is another option, but reduce the cooking time to about 1 ½ hours since chops cook faster.
Apples: Use any firm, tart apples you have on hand. Braeburn, Fuji, or Pink Lady all work beautifully.
Caraway seeds: Swap with 3⁄4 teaspoon fennel seeds if you prefer a milder, slightly sweeter flavor.
Sauerkraut: If you want a milder tang, rinse the sauerkraut under cold water before draining.
Broth: Swap chicken broth for vegetable broth or even apple cider for a sweeter, fruitier base.
Crockpot version: For a pork and sauerkraut crockpot version, sear the pork first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours.
Equipment
- Large Dutch oven with lid: Essential for searing the pork and then braising it in the oven. The heavy lid traps moisture and keeps everything tender.
- Knife and cutting board: For slicing the onion and apples and mincing the garlic.
- Measuring spoons: To get the seasoning and spices just right.
- Two forks: For shredding the pork once it's tender.
- Wooden spoon or spatula: For stirring the sauerkraut mixture and folding everything together.
Storage and Reheating Tips
Refrigerator: Store leftover pork and sauerkraut in an airtight container in the fridge for up to 4 days. The flavors get even better the next day.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth if it looks dry. You can also microwave individual portions in 1-minute intervals, stirring in between.
What to Serve with Pork and Sauerkraut
This pork roast with sauerkraut pairs beautifully with simple, comforting sides.
Mashed potatoes: Creamy mashed potatoes soak up all the flavorful juices from the pork and sauerkraut.
Crusty bread: A thick slice of sourdough or rye is perfect for mopping up every last bit of sauce.
Roasted root vegetables: Carrots, parsnips, and potatoes roasted with a little olive oil and thyme add earthy sweetness.
Simple green salad: A crisp salad with a tangy vinaigrette cuts through the richness of the pork.
If you're looking for more hearty dinner ideas, try Cheesy Taco Sticks or Onion Ring Chips for something fun and different.
Expert Tips
Don't skip the sear. Browning the pork adds a deep, caramelized flavor that makes the whole dish taste richer.
Use a mix of apples. Combining sweet Honeycrisp with tart Granny Smith gives you the perfect balance of flavors.
Drain the sauerkraut well. Too much liquid will make the dish watery. Give it a good squeeze before adding it to the pot.
Let it rest. After you pull the pot from the oven, let the pork sit for 10 minutes. This helps the juices redistribute and makes shredding easier.
Adjust the seasoning at the end. Taste the sauerkraut mixture after shredding the pork and add a pinch more salt or pepper if needed.
FAQ
This recipe uses sliced onions, two kinds of apples, garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, and chicken broth. The apples add sweetness, while the spices give it that classic German-inspired depth. My mom always says the apples are what make it taste homemade.
Yes, absolutely. Pork and sauerkraut is a traditional dish, especially in German and Pennsylvania Dutch cuisine. It's hearty, flavorful, and packed with tender pork and tangy fermented cabbage. It's often eaten on New Year's Day for good luck.
Eating pork and sauerkraut on New Year's Day is believed to bring good luck and prosperity. Pork symbolizes progress (because pigs root forward), and sauerkraut represents wealth (because of the way cabbage grows in abundance). It's a comforting tradition that's been passed down for generations.
Mashed potatoes, crusty bread, roasted root vegetables, or a simple green salad all pair beautifully with this dish. You want something that soaks up the flavorful juices and balances the richness of the pork. I like serving it with buttery rye bread and a side of roasted carrots.
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Pork and Sauerkraut
Ingredients
Method
- Preheat your oven to 300°F (150°C) and gather all ingredients.
- Rub the pork butt thoroughly with salt, black pepper, and garlic powder on all sides.
- Heat the oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the pork on all sides until deep golden brown, about 8–10 minutes total. Transfer to a plate.
- Lower heat to medium and add the onion and sliced apples. Cook, stirring occasionally, until soft and lightly browned, 5–8 minutes.
- Stir in minced garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook 1 minute until fragrant.
- Fold in the sauerkraut and pour in chicken broth, stirring to create an even layer.
- Place the seared pork on top of the sauerkraut mixture. Cover with the lid and transfer to the oven. Roast for 3–3½ hours until pork is fork-tender.
- Remove the lid, increase oven temperature to 375°F (190°C), and continue roasting for 20–30 minutes to brown the pork and slightly reduce the liquid.
- Take the Dutch oven out of the oven and let the pork rest for 10 minutes. Then shred the meat with two forks and fold it into the sauerkraut mixture.
- Serve warm and enjoy immediately.
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