Easy Pork and Sauerkraut in Oven

About this Easy Pork and Sauerkraut Recipe

My grandmother made the best oven baked pork shoulder with sauerkraut. She frequently cooked it for my extended family during the cold months - when we gathered at her house to try my grandfather's new red wine or visited for New Year's Day. 

This is her New Year's Day pork and sauerkraut recipe, the only thing I've done differently is use store bought sauerkraut instead of the homemade naturally fermented sour cabbage she used. 

The pork is literally fork tender, the kraut maintains a good texture and there is enough tasty liquid from the braising to be mopped up with fresh, crusty bread. 

What Cut of Pork to Use?

The best cut of pork to use in this dish is boneless pork shoulder (aka pork shoulder butt or simply pork butt). It is generously marbled with fat which translates to flavor and juicier meat. If all you can get is bone-in, do not worry, by the time you are done braising you will be able to effortlessly pull the bone off. 

Alternatively you can select country style ribs or pork collar (the latter is a bit harder to come across). 

Even though you could use lean cuts such as pork tenderloin or center cut loin (pork loin roast) - they are easy to overcook and become dry and are not appropriate for this recipe. 

TIP: You can cook the entire pork roast piece, slice it into thick pork chops or portion it into thick strips. The pros of portioning it are faster overall cooking time, better rendered fat/juicier meat and ease of serving.

Other Ingredients for Oven Baked Pork and Sauerkraut with Beer

Pork. As discussed above, I recommend pork shoulder for this recipe. 
Salt and pepper. To flavor the pork before searing it.
Olive oil. To brown the pork, substitute with vegetable oil and maybe a lump of butter.
Onion. Yellow, red or white onions are all suitable.
Spices. This recipe calls for a couple of teaspoonfuls of paprika (imparts lovely sweetness and lends the sauerkraut a rich color) and bay leaf, but you can also use caraway seed which goes really well with both pork and sauerkraut.
Dark beer. Go for a rich, flavorful malt forward style with toasty notes. I used an Altbier this time around but also like dunkel lagers, bocks, Vienna lagers (i.e. most dark Mexican lagers). If you are in Europe - a dark Czech lager is just what you want. The beer balances the tart notes of the sauerkraut and uplifts the flavors of the dish. If you do not want to use beer consider adding apple cider or apple juice to create a richer flavor base or simply use water to deglaze.
Brown sugar. Optional. If you are interested in balancing the tartness of sauerkraut add a couple of tablespoons brown sugar to the braising liquid for the pork (to the tune of 2 tbsp). You can do this instead of using dark beer or in addition to it.
Sauerkraut. Go with naturally fermented sauerkraut vs the kind packed in vinegar - the flavor of the former is milder. Drain before using.

Workflow

The process is very easy - you braise the pork in the oven until tender and then you add the sauerkraut to it and proceed to bake the duo uncovered to finish up the dish. A low oven temperature is key - slow cooking the pork results in both flavor and tenderness as the fat begins to melt away.  

TIP: Use a braiser or a large Dutch oven for best results. Otherwise use a pan to brown the pork and then transfer to a roasting pan, covered with aluminum foil to braise.

Step 1. Cut the pork into pieces and generously season them with salt and pepper. Over medium-high heat sear pork pieces on all sides (work in batches) and remove from pan.

Step 2. Sauté the onion. Deglaze with beer (or cider or water) and scrape off the brown bits. Add the paprika, stir, then add water. Place pork back in, bring the whole thing to simmer, cover and place in a 275 to 300 F oven to braise - until the pork becomes really tender. 

Step 3.  Take out the pork from the oven and arrange the sauerkraut around it, then bake for about 20 minutes - uncovered. 

How to Serve Pork and Sauerkraut

• If you cut the pork into smaller pieces from the get go serving is as easy as scooping the tender meat pieces and sauerkraut onto a plate. As a side you can always prepare mashed potatoes - a classic for this dish. In our family we prefer a warm loaf of crusty bread instead.   
• Plate as many pieces of the pork per person as desired, on top of the baked sauerkraut and with a liberal helping of the tasty cooking liquid.
• A dinner knife will most likely remain unused - the meat is so tender and juicy that a fork is more than sufficient to shred it into pieces.
• There is not much you can do to beautify the dish - it is what it is and its culinary merits most certainly do not derive from its appearance.
• Pair with a malty, dark beer with toasty, bready notes to counter the acidity of the sauerkraut or a rich red wine. 

TIP: Leftovers save well for a couple of days refrigerated or can be frozen in an airtight container. Thaw on the counter at room temperature and warm up in an appropriately sized pot on medium-low heat. 

In Bulgaria, where I grew up this manner of cooking pork meat with sour cabbage is called Svinsko s Kiselo Zele na Furna which literally translates to Pork with Sauerkraut in Oven. 

The Pork and Sauerkraut Tradition

The tradition of eating pork and sauerkraut to ensure good luck for the New Year is prevalent in both Eastern Europe and Germany. Naturally, it was brought over to the US by immigrants and is alive and well, especially in Pennsylvania and the Midwest. 

But why exactly pork and sauerkraut? Probably the most common explanation I have heard is that the shreds of sauerkraut represent wealth or rather opportunities to acquire it. As to the pork - pigs (especially their snouts) have represented good luck in many European cultures for centuries. Pigs root forward as part of their instinctual, natural behavior which is creatively seen as advancement. 

Now is all this true? Hmm... For as many years as we have enjoyed this dish to start the New Year I cannot state that good fortune was inevitably secured by any single member of my family. Sometimes a good year followed, sometimes not.

In reality, the winter holidays are when pigs were traditionally butchered for family feasts, after having been appropriately fattened. Cabbage packed in brine during harvest would transform into sauerkraut around the same time. 

Can You Freeze Pork and Sauerkraut?

Absolutley. Allow it to cool down completely then transfer it to a freezer bag, expel all air and seal the bag. Alternatively, cryovac it. 

It will keep well frozen for a couple of months. To eat again place in a large bowl and thaw in the refrigerator overnight, then gently warm in a covered skillet with a bit of water.