Recipe

Pork and Sauerkraut

Tender pork simmered with sauerkraut, apples, onions, and caraway for a tangy, cozy one-pot dinner.

By Matt Campbell

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4.8

A deep skillet filled with seared pork nestled into sauerkraut with sliced apples and onions, steaming on a home stovetop under warm kitchen lighting

Pork and sauerkraut is one of those meals that looks a little humble on the way in and then absolutely delivers on the way out. You get the savory, browned pork. The tangy, cozy kraut. A little sweetness from apple that rounds everything out instead of turning it into dessert. And a brothy pan sauce that begs to be soaked up by mashed potatoes, buttered noodles, or a chunk of bread you probably tore off with your hands. No judgment. That is the correct energy.

This is my weeknight-friendly version: sear the pork for crisp edges, soften an onion, then let everything simmer together until the pork turns tender and the sauerkraut calms down into something bright and mellow. If you have never liked sauerkraut, this is the dish that might convert you.

A kitchen setup with sauerkraut, pork shoulder steaks, an onion, an apple, garlic, caraway seeds, and broth measured and ready to cook

Why It Works

Searing first builds that browned, savory base so the finished dish tastes rich, not just sour.
Apples and onion soften the sharp tang of sauerkraut and make the whole pot taste balanced and cozy.
Gentle simmer keeps the pork juicy while the kraut absorbs pork drippings and cooking liquid for deeper flavor.
One pot means low cleanup and leftovers that improve overnight, which is honestly the best kind of cooking.

Pairs Well With

Storage Tips

Refrigerate: Store pork and sauerkraut with its cooking liquid in an airtight container for up to 4 days. Keeping it a little “soupy” prevents dry pork.

Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge. (The sauerkraut texture holds up well. Apples may soften more, which is totally fine here.)

Reheat: Warm gently in a covered saucepan over medium-low with a splash of broth or water. Or microwave in short bursts, stirring in between, until hot.

Leftover move: Chop the pork, pile it on rye toast, top with warm sauerkraut, and add a swipe of mustard. It is basically a very good problem you created on purpose.

Common Questions

Do I need to rinse sauerkraut first?

You do not have to. If you love big tang, use it straight from the jar. If you are kraut-shy or your sauerkraut is extremely salty or sharp, give it a quick rinse and squeeze. Another option is to drain it but do not rinse. That splits the difference.

What kind of sauerkraut should I buy?

Jarred or bagged (refrigerated) sauerkraut usually tastes fresher and a little brighter. Canned sauerkraut can be softer and sometimes saltier. Any of them work here. If yours is very sharp, rinse or add a touch of sweetener at the end.

What cut of pork works best?

For the most tender results in this shorter simmer, I like pork shoulder steaks about 1 to 1 1/2 inches thick, or a boneless pork shoulder cut into 1 1/2-inch chunks. Pork loin works too, but it is lean, so keep the simmer gentle and pull it as soon as it hits temperature.

How do I know the pork is done?

Pork loin is best around 145°F with a rest. Pork shoulder is a tenderness game, not a strict number. Start checking once it hits 185°F+, and keep simmering until a fork slides in easily. If you want truly pull-apart tender, you will usually land closer to 195°F to 205°F, depending on thickness.

Why is my dish too sour?

Easy fixes: add another half apple, a teaspoon of brown sugar or honey, or a splash of apple juice. Also make sure you are using enough cooking liquid to mellow the kraut and scrape up the browned bits from the pan for balance.

Can I make this in a slow cooker?

Yes. Sear the pork and sauté the onion first if you can. Then add everything to the slow cooker and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, checking at the early end and continuing until the pork is fork-tender.

Pork shoulder steaks browning in a cast iron skillet with golden edges and light steam rising

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet or Dutch oven with lid
Tongs
Cutting board and chef’s knife
Measuring cups and spoons
Instant-read thermometer (recommended)

The first time I made pork and sauerkraut on my own, I expected it to taste like a dare. Instead, it tasted like someone’s cozy kitchen where you are allowed to sit at the counter and “help” by stealing bites. I love how it rewards a little curiosity. Sear the pork harder than you think, add apples because you can, and suddenly this old-school combo turns into something you want to make on a random Tuesday just because it sounds good.