Braised Pork with Apples and Sauerkraut

Name: Braised Pork with Apples and Sauerkraut
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb pork shoulder; 1 large apple; 1 large yellow onion; 16 oz sauerkraut; 2 tbsp brown sugar; salt, to taste; mashed potatoes, for serving; chopped chives, for garnish

This braised pork shoulder is cooked low and slow with apples and sauerkraut until fall-apart tender, then served over creamy mashed potatoes for an easy, cozy family dinner.

🌍American 🏷️Braised pork 🏷️Pork shoulder 🏷️Sauerkraut 🏷️Apple Comfort food

🏷️

🏷️Fall recipe

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TikTok

Total

4h 10m

Servings

6

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 lb pork shoulder
1 large apple
1 large yellow onion
16 oz sauerkraut
2 tbsp brown sugar
salt, to taste
mashed potatoes, for servingoptional
chopped chives, for garnishoptional

8 Ingredients

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Instructions

1
Preheat your oven to 325°F (160°C).
2
Season the pork shoulder generously with salt on all sides.
3
Slice the apple and about half of the onion. Place them in the bottom of a large baking dish or Dutch oven.
4
Place the seasoned pork shoulder on top of the apple and onion mixture.
5
Top the pork with drained sauerkraut, spreading it evenly.
6
Sprinkle the brown sugar over the sauerkraut.
7
Arrange the remaining sliced onion around the pork.
8
Cover the baking dish with a lid.
9
Bake for 3-4 hours, or until the pork is fork-tender.
10
Remove the lid and increase the oven temperature to 425°F (220°C). Return the dish to the oven and cook for another 15-20 minutes, until the top is browned and crispy.
11
Remove from the oven and let it rest for a few minutes. Shred the pork directly in the dish using two forks, mixing it with the juices, apples, onions, and sauerkraut.
12
Serve hot over mashed potatoes, garnished with fresh chives if desired.

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Tips & Notes

Pro tips

Sear the pork shoulder on all sides before braising to build a flavorful crust that deepens the final sauce.
Don't skip the brown sugar—it balances the sourness of sauerkraut and adds subtle caramel depth.
Use fresh sauerkraut from the refrigerated section for better texture and flavor than canned varieties.
Reserve 1 cup of braising liquid before serving to drizzle over mashed potatoes and pork.

Substitutions

Pork shoulder → pork butt or pork belly (adjust cooking time slightly for belly)
Brown sugar → honey or maple syrup (reduce quantity by half; adjust to taste)
Fresh sauerkraut → canned sauerkraut (rinse to reduce saltiness)

Storage & make-ahead

Store cooled braised pork and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to restore sauce consistency.

Equipment

Dutch oven or heavy-bottomed braising pot with lid · meat thermometer (optional, for doneness checking)

Common Questions

What cut of pork works best for braising?

Pork shoulder is ideal for braising because its high fat and collagen content breaks down during long, slow cooking to create tender, flavorful meat.

Can I make this in a slow cooker?

Yes. Sear the pork in a skillet first, then transfer to a slow cooker with all other ingredients and cook on low for 6–8 hours until fork-tender.

How do I know when the pork is done?

The pork is done when it shreds easily with a fork and the meat pulls away from the bone with minimal resistance, typically after 3–4 hours of braising.

Can I use a different apple variety?

Yes. Use tart apples like Granny Smith or Honeycrisp for better acidity and structure; avoid very soft apples like Red Delicious.

How should I store leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to restore moisture.