Pork and Sauerkraut

Pro tips

• Brown the pork roast first to develop deep flavor before adding sauerkraut and liquid.
• Cook low and slow—allow 2–3 hours for a tender, fall-apart texture.
• Don't skip the sauerkraut liquid; it adds acid and moisture that tenderizes the meat.
• Taste and adjust seasoning at the end; sauerkraut saltiness varies by brand.

Substitutions

• Sauerkraut → kimchi (spicier, less traditional but adds depth)
• Pork roast → pork shoulder or ribs (longer cooking time may be needed)
• Mashed potatoes → egg noodles or crusty bread (to soak up liquid)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth.

Equipment

Dutch oven or heavy-bottomed pot with lid

Why is pork and sauerkraut a New Year's Eve tradition?

In Pennsylvania and other regions, eating pork and sauerkraut on New Year's Eve is believed to bring good luck and prosperity for the coming year.

How does sauerkraut make pork tender?

The acidity in sauerkraut breaks down the muscle fibers in pork, naturally tenderizing the meat as it cooks together.

Can I use a different cut of pork?

Yes, pork shoulder, butt, or ribs work well. Fattier cuts benefit most from braising with sauerkraut, becoming very tender and flavorful.

Should I rinse the sauerkraut before cooking?

Optional. Rinsing reduces tanginess and saltiness; skip rinsing for stronger sauerkraut flavor.

How long does pork and sauerkraut keep?

Store leftovers covered in the refrigerator for up to 4 days. Reheat gently on the stovetop or in a 325°F oven.