How to Make Pork and Kraut: A Hearty and Flavorful Dish

Pork and sauerkraut is a classic comfort dish with deep roots in European and American traditions. Known for its tangy, savory, and slightly sweet flavors, this meal is especially popular in German, Polish, and Pennsylvania Dutch cuisines. In the United States, it is a well-known New Year’s Day dish believed to bring good luck and prosperity.

The combination of juicy, tender pork and the bold taste of fermented cabbage (sauerkraut) creates a hearty and nutritious meal. Whether cooked low and slow in a crockpot, baked in the oven, or simmered on the stovetop, pork and kraut is a simple dish with robust flavors that improve over time.

In this guide, we’ll walk you through the step-by-step process of making a delicious pork and kraut meal, explore different cooking methods, and provide helpful tips and variations to customize the dish to your taste.

Ingredients Needed

Before diving into the preparation, let’s go over the essential ingredients required to make pork and kraut.

Main Ingredients

• Pork – You can use pork loin, pork shoulder, or pork chops. The choice depends on your preference for lean or fatty meat.
• Sauerkraut – Either store-bought or homemade sauerkraut works. If using store-bought, check for additives and rinse if you prefer a milder flavor.

Seasonings & Additions

• Onion – Chopped or sliced, adds a natural sweetness and depth of flavor.
• Garlic – Minced garlic enhances the savory profile.
• Apples or Brown Sugar – Helps balance the acidity of sauerkraut with a subtle sweetness.
• Caraway Seeds – A traditional spice that complements sauerkraut’s tanginess.
• Chicken or Beef Broth – Adds moisture and prevents the dish from drying out.
• Black Pepper and Salt – Enhances overall flavor.
• Bay Leaves (Optional) – Provides an earthy aroma during cooking.

Preparing the Ingredients

1. Choose the Right Cut of Pork:
   • Pork Shoulder: Rich in fat and connective tissue, making it ideal for slow cooking.
   • Pork Loin: Leaner and better suited for roasting or stovetop methods.
   • Pork Chops: A quick-cooking option, perfect for a pan-seared version.
2. Prepare the Sauerkraut:
   • If you prefer a strong tangy flavor, use sauerkraut as-is.
   • For a milder taste, rinse it under cold water and drain before use.
   • Squeeze excess liquid from the sauerkraut to prevent an overly watery dish.
3. Chop Additional Ingredients:
   • Slice onions thinly for even caramelization.
   • Peel, core, and dice apples if using for sweetness.
   • Mince garlic for better distribution of flavor.

Cooking Methods

Depending on your preferred cooking method and available time, there are three great ways to make pork and kraut:

1. Slow Cooker (Crockpot) Method

The slow cooker is the easiest way to achieve fall-apart tender pork with rich, deep flavors.

Instructions:

1. Layer half of the sauerkraut in the bottom of the slow cooker.
2. Place the pork on top and season with salt, pepper, and caraway seeds.
3. Add onions, garlic, and apples (if using).
4. Pour in broth to keep everything moist.
5. Cover with the remaining sauerkraut and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
6. Once done, shred the pork with a fork and mix it into the kraut.

Why Choose This Method?

• Hands-off cooking, perfect for busy days.
• Long cooking time enhances the flavors.

2. Oven-Baked Method

Baking the pork and sauerkraut results in a beautifully browned crust on the pork while keeping it moist and tender inside.

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a Dutch oven or baking dish, sear the pork in a little oil over medium heat until browned on all sides.
3. Remove the pork and sauté onions and garlic in the same pan.
4. Return the pork to the dish and add sauerkraut, caraway seeds, and broth.
5. Cover with foil or a lid and bake for 2-3 hours.
6. Remove from the oven and let it rest for 10 minutes before serving.

Why Choose This Method?

• Caramelized flavors from searing and roasting.
• Works well for larger pork cuts.

3. Stovetop Method

For those who want a quicker meal, the stovetop method is a great alternative.

Instructions:

1. Heat oil in a large Dutch oven over medium heat.
2. Sear the pork until browned, then remove and set aside.
3. Sauté onions and garlic until softened.
4. Return the pork to the pot and add sauerkraut, broth, and seasonings.
5. Cover and let simmer on low heat for 1.5-2 hours, stirring occasionally.
6. Once the pork is fork-tender, serve hot.

Why Choose This Method?

• Faster than slow cooking or baking.
• Great for making a smaller batch.

Serving Suggestions

Pork and kraut pairs wonderfully with a variety of side dishes that complement its bold flavors:

• Mashed Potatoes: Creamy and buttery, they balance the tangy sauerkraut.
• Rye Bread: Traditional German pairing, great for soaking up juices.
• Dumplings: Soft, chewy dumplings make a hearty addition.
• Mustard or Horseradish: Adds a sharp, spicy contrast to the dish.
• Beer or Apple Cider: Enhances the meal with complementary flavors.

Tips & Variations

• Make It Spicy: Add paprika or red pepper flakes for extra heat.
• Use Smoked Pork: Swap fresh pork with smoked sausage, ham hocks, or kielbasa for a deeper flavor.
• Try a Different Cabbage: If sauerkraut is too tangy, use lightly fermented cabbage or sautéed fresh cabbage.
• Enhance the Sweetness: Add honey or dried cranberries for a unique twist.

Conclusion

Pork and sauerkraut is more than just a meal it’s a comforting tradition enjoyed by many cultures. Whether you slow cook it, bake it, or prepare it on the stovetop, the dish delivers incredible depth of flavor with minimal effort.

With endless variations and serving options, pork and kraut can be customized to suit your taste while staying true to its hearty, satisfying roots. Try making it for your next family dinner or as a lucky New Year’s dish, and enjoy the rich, savory experience this classic meal has to offer.