Stove Top Pork and Sauerkraut Recipe (2024)

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Pork and sauerkraut are two great comfort foods that are loved by many. To help you enjoy this delicious hot and hearty meal, check out our Stove Top Pork and Sauerkraut Recipe with step-by-step instructions.

I know you may see this recipe and think, "Sauerkraut?? No way! Eww." Looking back, my 10-year-old self would say the same.

It seems to be something people either love or hate. I have to admit my now adult self definitely loves sauerkraut.

So, I encourage you to give it a try again if you think you don't like it. This recipe is a great way to try a sauerkraut dish without it being plain and quite so sharp to the senses.

Stove Top Pork and Sauerkraut Recipe (1)

Be sure to give the ingredients list a look for some tips to scale that harsh sauerkraut flavor back a bit if you're not completely sold just yet.

I've tried a lot of pork and sauerkraut concoctions over the years to bring half-German Mr. Savvy a taste of home and this one with simple ingredients makes him the happiest.

Stove Top Pork and Sauerkraut Recipe (2)

Pork and Sauerkraut Ingredients and Substitutions

  • High-heat oil - you want to use a suitable oil for high-heat searing like avocado, lard, peanut, or canola. NOT olive oil.
  • Salt and pepper
  • Bone-in pork butt - I like to use a cut of pork with the bone for best flavor. You can use a boneless cuts of pork such as a pork loin roast (not pork tenderloin), if you prefer a sliced pork version - just keep in mind it is a leaner cut and will take less time to cook so it can dry out quickly.

    Other pork cut options (bone-in or boneless) include pork shoulder and pork country-style ribs or chops.

  • Yellow onions - can use powder or dehydrated onion if that's what you have. See the label for how much to use in place of fresh.
  • Garlic - You can use garlic powder if you don't have fresh.
  • Sauerkraut - To drain and rinse or not? The flavor of sauerkraut really varies by brand and even by container from the same brand. We really love the tang and brininess of sauerkraut so I don't drain nor rinse the sauerkraut and usually use the Boar's Head brand that is refrigerated in a bag.

    I'd encourage you to taste your sauerkraut before adding it to the pot and see how strong it is. You can always drain some or all of the sauerkraut juice, set it aside and refrigerate it while the recipe cooks and then add some in at the end to taste.

  • Brown sugar - this helps even out the tanginess of the sauerkraut and you can use light or dark. I really think the brown sugar flavor works best here and don't recommend substituting other sweeteners.
  • Applesauce - For this recipe, you want to use an unsweetened applesauce that also doesn't have any spices. You could also use apple juice or apple cider - again make sure there isn't extra sweetener or spices added.

    You can also toss in your favorite variety of raw cooking apple that has been cored, peeled(optional), and chopped.

  • Caraway seeds - If you don't care for the flavor of caraway seeds, you can leave them out. Caraway certainly adds a unique German-style flavor that really makes this recipe extra delicious.
  • Chicken broth or water - This is just in case your dish needs some extra moisture. Broth will add more flavor than water.
  • Garnishes - I'll be the first to admit that this isn't the prettiest dish on its own even if it's super tasty. That's why I like to at least add a sprinkle of chopped fresh herbs, such as parsley, or green onions to at least add a pop of color.

Recommended Equipment

  • Large Dutch oven or pot - I'm personally a huge fan of enameled cast iron Dutch ovens and these days there are plenty of high quality ones that don't cost a ton of money like this one from Lodge.
  • Chef's knife - Great for chopping the onions and slicing the pork.
  • Tongs - A must have for turning the pork roast and getting it out of the pot.
  • Spatula - I love a wooden spoon or spatula for cooking as they won't harm surfaces and last a long time with proper care.
  • Ladle - My favorite utensil to serve this dish.

How To Make the Best Pork and Sauerkraut

For in-depth instructions, see the printable recipe card at the bottom of this article.

Stove Top Pork and Sauerkraut Recipe (3)

1. For the first step, heat the oil for searing in a large Dutch oven.

2. Generously season the fatty side of your pork roast with salt and pepper.

Stove Top Pork and Sauerkraut Recipe (4)

3. Carefully place the seasoned side of the pork roast down into the hot oil. Season the side of the pork facing up.

4. Sear until golden brown, about 4 minutes. Carefully flip the roast and sear until browned on the other side, about 3 - 4 minutes.

Stove Top Pork and Sauerkraut Recipe (5)

5. Once pork is seared, remove it from the pot and set aside. Sauté sliced onion in the fat and juices left behind for 3 to 4 minutes until softened.

6. Once the onions have softened, add the seasonings, kraut, and broth, if needed.

Stove Top Pork and Sauerkraut Recipe (6)

7. Nestle the roast into the kraut mixture. Bring it to a boil, cover with a lid, then lower the heat to a simmer.

8. Simmer until the pork is cooked through and tender, about 3 to 4 hours.

9. Once the pork is cooked, remove it from the pot and let cool until you can safely handle it. Then remove the bone and cut the meat into chunks and stir back into the kraut mixture.

10. Serve and enjoy!

Stove Top Pork and Sauerkraut Recipe (7)

What is Sauerkraut?

For this recipe you want traditional cabbage sauerkraut and not a variety that may include cucumbers or other vegetables.

Sauerkraut is basically raw cabbage that has been pickled in a way so that it ferments. This means that it contains a bacteria culture that keeps it from going bad for months.

It's well known to be a German dish and features a tangy, sour flavor and is sometimes on the salty side. It's kind of similar to kimchi, but doesn't have the funky spiciness that kimchi does.

Many people like to consume sauerkraut for its health benefits like probiotics, vitamin C and K, and potential to improve digestion.

Sauerkraut is also a popular traditional dish to eat on New Year's Day or Eve as it's said to bring good luck and good fortune for the coming year.

Can I Cook Pork and Kraut in the Oven?

Absolutely! I like to cook it on the stovetop to not have to deal with moving a heavy pot in and out of the oven but if that's what you like here's what I suggest.

Place an oven rack in the middle section of your oven and preheat your oven to 325° F. Complete the recipe through step 7, nestling the pork in the kraut mixture.

Cover the pot tightly, then place in your preheated oven and bake until the pork is very tender, about 3 to 4 hours. Then finish the recipe as is - remove the pork and let it cool enough to handle. Remove the bone and add back to the kraut mixture.

You can also make this in a Crock Pot. I'd still sauté the onions and sear the pork.

Then move everything over to the slow cooker and cook covered on low for around 5 to 6 hours.

What to Serve with Pork and Sauerkraut

Here are some wonderful recipes to turn this sauerkraut and pork dish into a full meal.

  • Salad: German Cucumber Salad
  • Side Dish: We like to serve this dish over homemade mashed potatoes or buttered egg noodles.
  • Bread: Butter Yeast Rolls
  • Dessert: Gingerbread Muffins with Lemon or German Plum Cake
Stove Top Pork and Sauerkraut Recipe (8)
Stove Top Pork and Sauerkraut Recipe (9)

Stove Top Pork and Sauerkraut Recipe

Yield: 10 servings

Prep Time: 8 minutes

Cook Time: 3 hours 15 minutes

Additional Time: 5 minutes

Total Time: 3 hours 28 minutes

Pork and sauerkraut are two great comfort foods that are loved by many. To help you enjoy this delicious hot and hearty meal, check out our Stove Top Pork and Sauerkraut Recipe with step-by-step instructions.

Ingredients

  • 1 ½ tablespoons high-heat oil, such as avocado
  • Salt
  • Pepper
  • A 4 to 5 pound bone-in pork butt
  • 2 cups yellow onions sliced in half moons
  • 2 cloves garlic, minced
  • 3 pounds sauerkraut (I don't drain or rinse, but you can if desired)
  • ¼ cup brown sugar
  • 1 ½ cups unsweetened applesauce
  • 1 tablespoon caraway seeds, optional
  • 1 cup chicken broth or water, optional

Instructions

  1. Heat oil in a large dutch oven over medium-high heat.
  2. Heavily season the pork on the fatty side with salt and pepper.
  3. Place the pork seasoned side down into heated oil. Season the other side.
  4. Cook until browned, about 4 minutes. Once browned, flip and continue to cook until browned, about 3 - 4 minutes.
  5. Remove pork butt and set aside. Don’t drain the juices in the pot as they are important for flavor.
  6. Add sliced onions and cook for 3 to 4 minutes until onions are slightly browned and softened. Stir in a large pinch of salt and ground balck pepper, and garlic and cook for about 30 seconds.
  7. Stir in sauerkraut, brown sugar, apple sauce, caraway seeds (if using) and another pinch of salt and ground black pepper. If you drained the sauerkraut or it’s dry, add in about 1 cup of chicken broth or water. Nestle the pork into the kraut mixture.
  8. Bring the pot to a boil and then lower heat to a simmer. Cover and cook until the pork is tender and falling off the bone, about 3 to 4 hours. Stir the kraut around the pork occasionally as it cooks. Add additional broth or water if the pot gets too dry.
  9. Once the pork is tender, remove it from the pot. Cool until you can easily cut into chunks or shred, discarding the bone. Keep the sauerkraut on low to keep warm, stirring occasionally.
  10. Once the pork is cut into pieces, taste the sauerkraut mixture for salt and pepper, adjusting to taste.
  11. You can pour the kraut onto a platter and place the pork on top, or just pile both into individual bowls. We like making mashed potatoes and then putting a large spoonful of the kraut mixture over the potatoes and then some pork on top for an all-in-one dinner. Enjoy!

Notes

You can use boneless pork if preferred, which should take about 2 to 3 hours to cook.

If you don't care for the briny, tangy taste of sauerkraut, you may want to drain and/or rinse it before using.

Please see the original article at https://smartsavvyliving.com/stove-top-pork-and-sauerkraut-recipe/ for more ingredient substitutions and tips to make this recipe.

Nutrition Information:

Yield: 10Serving Size: 1
Amount Per Serving:Calories: 590Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 157mgSodium: 1118mgCarbohydrates: 20gFiber: 5gSugar: 13gProtein: 44g

Nutrition information may not be accurate. Optional garnishes and toppings aren't included. Nutrition information is calculated automatically by and provided by Nutritionix. Exact nutrition information depends on the specific ingredients, brands, and amounts you use.

Did you make this recipe?

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Stove Top Pork and Sauerkraut Recipe (2024)

FAQs

What is the best cut of pork to use for pork and sauerkraut? ›

Keys are: good sauerkraut and the right cut of pork roast. I wouldn't recommend a large loin - not enough fat and too easy to dry out and be stringy. Instead, a butt, picnic or shoulder roast done long and slow (6 hours in the oven or crockpot) will lend great results.

Do you drain sauerkraut before cooking? ›

Most bagged sauerkraut varieties do not require to be drained before cooking as they do not contain much in terms of liquid. Why Does Sauerkraut Give You Gas?

Is sauerkraut and pork good for you? ›

Cabbage, the plentiful winter workhorse of a vegetable, became a perfect culinary pairing for pork. Made into sauerkraut, it was seen as a sign of longevity, wealth and happiness, and stored well for the entire winter. Sauerkraut is high in fiber, vitamins A and K, and boosts the immune system with energy and iron.

Do the Amish eat pork and sauerkraut? ›

Amish pork and sauerkraut is a staple meal in Central PA on New Year's Day. But where did the tradition come from? From understanding its history to tips and tricks on how to prepare it, this guide will make you a professional on Amish pork and sauerkraut and its deep-rooted tradition in the area.

How to make pork extremely tender? ›

You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender. This will help break down the tough connective tissues and collagen in the meat, resulting in a succulent and tender pork belly. Braising: Braising is another method that works well for pork belly.

What tenderizes pork the best? ›

Brine the pork.

Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.

What happens if you don't rinse sauerkraut? ›

If you enjoy the tangy flavor and the probiotic benefits of sauerkraut, then it's probably best to skip the rinsing step and savor it as it is. However, if you find sauerkraut too pungent or too salty, then rinsing it slightly may make it more palatable for you.

How do you know when sauerkraut is done? ›

The best way to tell if sauerkraut has been properly fermented is to taste it. If it's still sour then it needs more time, but if it's become mellow and slightly sweet then it's ready to eat.

How do you know when sauerkraut is done cooking? ›

Fermentation is complete when your sauerkraut tastes pleasantly sour. So, if you've noticed signs of active fermentation, like bubbles, and it smells pleasantly sour, then your sauerkraut is ready for eating. You can also continue to let the cabbage ferment, so it develops a 'rich' flavor.

What does sauerkraut do for your bowels? ›

Sauerkraut also has a high fiber content that helps with constipation by making stools softer, and simultaneously increasing its mass and volume. This bulkiness makes for easier passage through the digestive tract and quicker elimination.

Why do Germans eat pork and sauerkraut? ›

According to Wild Brine, the Germans believe it will bring you good luck for the new year because pigs look forward not backward when they root for food. This tradition would begin in Germany and brought to the United States in the 17th and 18th centuries.

What day do you eat pork and sauerkraut? ›

In case you haven't heard, it's tradition to eat pork and kraut on New Year's Eve at midnight, which technically means New Year's Day. Among the many traditions surrounding the coming of the New Year, this one is both tasty and easy to complete, unlike some of those tough resolutions.

What religion doesn't eat pork? ›

Both Judaism and Islam have prohibited eating pork and its products for thousands of years. Scholars have proposed several reasons for the ban to which both religions almost totally adhere. Pork, and the refusal to eat it, possesses powerful cultural baggage for Jews.

What is a famous Amish dish? ›

Shoofly pie is a traditional sweet breakfast dish in Amish communities. It's made from molasses combined with water, baking soda, and flour poured into a pie shell and topped with a layer of crumb comprising flour, butter, sugar, and spices like nutmeg and cinnamon.

What is the most tender and moist cut of pork? ›

Pork Tenderloin: Pork tenderloin, the muscle that runs down either side of the backbone, is lean, mild, and, yes, tender—in fact, it's the single most tender part of the pig. We like to sear tenderloins and then finish them either in the oven or on the cooler part of the grill.

What is the most tender and juicy cut of pork? ›

What it is: If you're really into pork chops, pork tenderloin is the cut of meat to know. Cut from the loin, this is the most tender cut of pork. It takes on added flavors from marinades, rubs, and spices with ease.

Is pork butt the same as pork shoulder? ›

Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt.

What is the best cut of pork to use? ›

  • The ham is often the go-to for grilling pork, but the loin is another great option. ...
  • More often than not, people buy pork chops because they are easy to find and they tend to cost less per pound than most other cuts. ...
  • The loin is perhaps the most delicious cut of meat on the pig and can be used in a variety of ways.
Sep 4, 2015

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