Pork and Sauerkraut

January 13, 2026 searchingnet

This easy Pork and Sauerkraut is slow-braised with apples and warm spices. A budget-friendly New Year’s classic that’s hands-off and feeds a crowd!

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Pork and Sauerkraut is a classic New Year’s dish meant to bring a little good luck along with dinner, and I’m not one to mess with tradition. This budget-friendly version is a slow braise, but it’s mostly hands-off and very low-stress. As the pork gently roasts away, it soaks up flavor from the tangy sauerkraut, apples, and warm spices like caraway and paprika. The whole pot smells incredible and tastes even better by the time it’s done. The pork becomes fall-apart tender, the sauerkraut rich and balanced, and is enough to serve 8 people(!) Serve this easy pork and sauerkraut as is, spoon it generously over creamy mashed potatoes (which are always my go-to), or turn the leftovers into sliders the next day!

Side view of shredded pork and sauerkraut on a plate with mashed potatoes.

easy Pulled Pork and Sauerkraut

Rooted in German and Pennsylvania Dutch tradition, pork and sauerkraut is a dish traditionally enjoyed on New Year’s Day, often served as a symbol of good fortune. Pork symbolizes forward progress as we move into the year ahead, while cabbage and sauerkraut are tied to wealth, longevity, and prosperity. I truly believe that if we can start the New Year with a meal that is both delicious and meaningful, it is a win-win all around!

This recipe is a simple way to honor the tradition while keeping dinner easy and affordable. I slow-roast a well-seasoned pork butt in a flavorful mixture of sauerkraut, red and green apples, onions, chicken broth, and spices. This method makes this budget-friendly cut of meat SO tender that it easily shreds with a fork and becomes the most flavorful pulled pork. It’s truly delicious, if I do say so myself.🤤

Drain the sauerkraut first. Sauerkraut is fermented cabbage, and salt plays a big role in that fermentation process. I always drain it before cooking because it lets me control the salt level in the final dish, so I don’t end up with pork that’s too salty.
Don’t skip searing the pork. The golden crust adds so much umami (savory) flavor and gives the whole dish a richer taste that’s totally worth it.
Larger pork butts need a longer cooking time. If you’re using a bigger pork butt, plan on about 40-60 minutes extra per pound in the oven at 300°F with the lid on. Pork butt is done when it’s tender, streds easily, and reaches an internal temperature in the 190-205°F range. Also, keep an eye on the liquid in the pot. There should always be enough to prevent burning and help the pork stay juicy as it cooks low and slow.
You can easily adjust the servings. If you change the serving size in the recipe card below, all the ingredient amounts will adjust automatically, including the size of pork butt you’ll need.