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!
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
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.🤤
Recipe Success Tips
- 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.
Pork and Sauerkraut
Cost $15.09 Recipe / $1.89 Serving
Ingredients
Pork
- 3 lb. boneless pork butt (left whole, $8.97)
- 1 Tbsp salt ($0.10)
- ½ Tbsp black pepper (freshly cracked, $0.22)
- ½ Tbsp garlic powder ($0.05)
- 1 Tbsp cooking oil ($0.07)
Sauerkraut Mixture
- 1 large onion (sliced, (2 cups, 200g) $0.70)
- 1 large honey crisp apple (sliced, (2 cups, 230g) $1.06)
- 1 large granny smith apple (sliced, (2 cups, 200g) $0.77)
- 3 garlic cloves (minced, (1 Tbsp) $0.24)
- 2 Tbsp brown sugar ($0.05)
- 1 Tbsp Dijon mustard ($0.07)
- 1 tsp caraway seeds ($0.17*)
- 1 tsp smoked paprika ($0.08)
- ½ tsp black pepper (freshly cracked, $0.08)
- 1 bay leaf ($0.14)
- 32 oz. sauerkraut (drained, $2.19)
- 1 cup chicken broth ($0.13**)
Instructions
- Preheat the oven to 300°F. Gather and prep all ingredients.
- Season the pork butt thoroughly on all sides with salt, pepper, and garlic powder.
- Heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply golden, about 8-10 minutes total. Transfer pork to a plate.
- Reduce the heat to medium. Add the onion and apples to the pot and cook, stirring occasionally, until softened and lightly browned, 5-8 minutes.
- Stir in the garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook until fragrant, about 1 minute.
- Add the sauerkraut and pour in the chicken broth, stirring well to combine and create an even sauerkraut bed.
- Nestle the pork butt on top of the sauerkraut mixture. Cover with the lid and transfer to the oven. Roast for 3-3½ hours, or until the pork is fork-tender.
- Remove the lid, increase oven temperature to 375°F, and continue roasting for 20-30 minutes, allowing the pork to brown and the liquid to reduce slightly.
- Remove from the oven and let rest for 10 minutes. Shred the pork directly in the Dutch oven using two forks, then fold it into the sauerkraut mixture and serve warm.
See how we calculate recipe costs here.
Equipment
- Large Dutch Oven (or heavy pot with a lid)
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Pork and Sauerkraut – step by step photos
Gather all of your ingredients and preheat the oven to 300°F.
Add seasonings: Season a 3 lb. pork butt generously on all sides with 1 Tbsp salt, ½ Tbsp black pepper, and ½ Tbsp garlic powder.
Sear the meat: Add 1 Tbsp cooking oil to a large Dutch oven and heat over medium-high heat. Sear the pork on all sides until deeply golden, about 8 to 10 minutes total, then transfer it to a plate.
Sauté the onion and apples: Lower the heat to medium and add 1 sliced onion (2 cups), 1 sliced honey crisp apple (2 cups), and 1 sliced granny smith apple (2 cups) to the pot. Cook, stirring now and then, until softened and lightly browned, about 5 to 8 minutes.
Add remaining ingredients: Stir in 3 minced garlic cloves, 2 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 tsp caraway seeds, 1 tsp smoked paprika, remaining ½ tsp black pepper, and 1 bay leaf. Cook just until fragrant, about 1 minute.
Add 32 oz. drained sauerkraut and pour in 1 cup chicken broth, stirring well so everything is evenly combined.
Roast: Place the pork butt on top of the sauerkraut mixture, cover with the lid, and transfer to the oven. Roast for 3 to 3½ hours, until the pork is fork-tender.
Remove the lid, increase the oven temperature to 375°F, and roast for another 20 to 30 minutes, letting the pork brown and the liquid reduce slightly.
Remove from the oven and let rest for 10 minutes.
Shred the pork: Use two forks to shred the pork in the Dutch oven.
Serve: Fold the meat into the sauerkraut, and serve warm. Enjoy!
Serving Suggestions
I like to serve this dish warm, piling the tender pork roast and sauerkraut over buttery mashed potatoes, buttered egg noodles, or creamy polenta so none of those juices go to waste. Crusty no-knead bread or rye bread on the side is also perfect for dipping. If you want to lighten things up a bit, add a side of roasted potatoes, steamed green beans, or a salad with a sharp mustardy dressing. And don’t sleep on the leftovers! They’re amazing tucked into sandwiches or piled onto Hawaiian rolls with a little mustard the next day.
Storage & Reheating
Store leftovers, once cooled, in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the sauerkraut and pork cool completely, then freeze in freezer-safe containers for up to 2 months. When you’re ready to use it, thaw overnight in the fridge for the best texture and flavor.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth if needed to keep everything juicy. You can also reheat it covered in a 325°F oven until warmed through. For individual portions, the microwave works well, just cover loosely so it doesn’t dry out.
