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Tender, pull-apart pork shoulder and sauerkraut with fennel and apples, braised in champagne (or dry white wine), apple cider, and beef stock for balanced tang and richness. I’ve made this for years on New Year’s Day, the fennel and apple with cider combo keeps the kraut bright, not overly sour. Great for New Year’s or Sunday dinner.
Why This Recipe is Our Favorite Tradition
- Oven: 3 hours at 325°F.
- Slow cooker: 7-8 hours on Low.
- Fennel and apple add a hint of sweetness, champagne with apple cider bring bright acidity, and beef stock adds richness, so the sauerkraut stays flavorful without being too tart or watery.
Happy New Year to you! I hope your holidays were festive and sparkling, whether that be from glitter or champagne. Either way, I think we’re all ready to kick off a fresh start with some lucky food options to turn the world around.
We always start the year with this Pork and Sauerkraut recipe. Growing up we always had Pork and Sauerkraut on New Year’s Day. It’s my family’s version of lentil soup, black-eyed peas, longevity noodles and greens. It’s also super popular in the Philadelphia area, as everyone I know seems to have their own version.
What is Pork and Sauerkraut?
The history of Pork and Sauerkraut comes from German settlers as a traditional New Year’s meal meant to bring good luck. Since pigs root ahead when they feed, as opposed to chickens who move backward, it’s considered a symbol of progress. The sauerkraut is meant to symbolize money, or wealth, because it’s green….or it was green when it was cabbage.
Ingredients You Will Need
Pork Shoulder Roast – I like to make it with a super inexpensive bone-in pork shoulder roast. It’s perfect for braising, it’s really the only way to cook it a pork roast so it’s juicy and melt-in-your-mouth tender. You can use just about any pork roast for this recipe but I like to use something inexpensive since we’re sprucing it up with other goodies. Best for shreddable texture after a long, moist cook.
Sauerkraut – Now I love sauerkraut but I’m super picky about how it’s prepared. I rinse the crap out of it and press it in a towel until it’s dry. Why do I do this? Because it’s salty and I feel like it makes my overall recipe salty so I get rid of as much saltiness as I can and then….add my own salt. Don’t judge…it works…trust me.
Fennel – If you’ve never had fennel, it’s closely related to the carrot but it’s not a root vegetable. The stalk and leaves are edible but we’re only using the bulb for this recipe. The fennel I would usually poo-poo too because I’m not a big fan of the anise flavor, however, roasted… it’s melty and sweet….perfect with the roasted apples. And they all play happily together in the pot.
Apples – You’ll want to use something that will hold up to braising similar to what you’d use in a pie. I like to use a Honeycrisp or Fuji apple for this recipe.
White wine – You can skip the wine if you don’t want to cook with alcohol but the alcohol does burn off during the cooking process. I use leftover champagne from the night before, it adds the perfect amount of sweetness.
Apple Cider – Yes, the apple cider from fall makes a return here and it’s perfectly at home with the pork roast.
Those are all the key components but you’ll also need onion, brown sugar, caraway seeds (think rye bread), thyme, bay leaves, beef stock (homemade is best) and garlic.
Sauerkraut Control
Should I rinse the sauerkraut?
Yes, rinse and squeeze dry. It tames excess salt and brine so the aromatics and apple can shine. If you prefer more tang, stir in a few tablespoons of kraut juice at the end.
How do I make it less bitter or too sharp?
Use the chopped sweet apple in the recipe and start with ¼ cup brown sugar. Taste after cooking; add another tablespoon only if needed.
Equipment Notes
You don’t need fancy gear, just the right sizes:
- Instant-read thermometer (for safe cooking)
- Dutch oven, 6-qt (tight-fitting lid for braising)
- Slow cooker, 6–7 qt (family-size; Low for 7–8 hours)
How To Make Pork and Sauerkraut
The key to perfection here is to sear the pork roast until it’s crusty and golden on every side. Take it to the brink of burning and then flip it to the other side. You’re building an immense amount of flavor here, flavor you can’t get from a store shelf or your pantry. Do not skip this step.
And then…after you caramelize your veggies, you’ll deglaze the pan with leftover champagne. If you don’t have champagne you can use a dry white wine, a Riesling would work well here. The wine is the secret to what makes this recipe so amazing. If you’re cooking without alcohol, you can substitute with more apple cider.
Everything back into the pot and you have about 3 hours to go do whatever it is you do when you’re not in the kitchen.
Oven Method
- Sear pork shoulder until golden; sauté onion, fennel and apple; deglaze with wine/champagne.
- Nest pork on sauerkraut with cider and stock; cover tightly.
- Bake 325°F for 3 hours until fork-tender (~200°F). Rest, shred, and fold together.
Pork Shoulder Slow Cooker Method
This Pork and Sauerkraut recipe works incredibly well in the slow cooker or CrockPot, too.
- Layer sauerkraut, aromatics and liquids, arrange pork on top, cover.
- Low 7–8 hours (or High 4–5) until shreddable; rest, shred, and mix with juices.
Kellie’s Tips for Perfect Pork Shoulder Roast
- Stringy vs soft kraut? Rinse more for milder flavors; rinse less for more punch.
- Roast looks dry? Be sure the lid is tight and add ½ cup to 1 cup stock.
- Want more tang? Skip the brown sugar or stir in extra sauerkraut juice at the end.
- No champagne? Use a dry white wine (a snappy Riesling works) or apple juice.
We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!
Storage, Reheating & Freezing
- Slow cooker: Low until heated through.
- Refrigerator: Store leftover pork shoulder for 3-4 days in a covered container.
- Freeze: Freeze pork for 2-3 months; pack pork, kraut and juices together in a freezer safe container for best texture.
- Reheat (choose one):
- Oven: 300°F, covered 20-30 minutes.
- Skillet: Over medium heat with ¼ cup stock per 2 cups pork and kraut, toss until hot.
What To Serve It With
If you’re looking for a totally auspicious dinner, add a side of black eyed peas but we really love serving this with a pile of mashed potatoes to soak up all the sauce that’s going to be pooling on your dinner plate.
We also recommend these brown butter peas (also green for luck!) or just a fresh green salad because this is a rich, heavy, comforting dinner that could use a fresh, crisp component.
More Slow Cooked Pork Recipes
- Slow Cooker Pork Loin Roast with Honey Garlic Sauce
- Easy Kalua Pork Recipe
- Philly Style Italian Pork Sandwich
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Pork and Sauerkraut Recipe
Equipment
- 1 slow cooker or dutch oven
- Strainer
- chef's knife
- cutting board
- measuring cup
Ingredients
- 8 pound bone-in pork shoulder roast
- 2 tablespoons olive oil
- kosher salt and fresh cracked pepper
- 1 large vidalia onion, sliced thin
- 1 fennel bulb, sliced 1/8 inch thick
- 2 apples, peeled, cored and cut into quarters
- 3 garlic cloves, peeled and crushed
- 4 sprigs fresh thyme
- 3/4 cup champagne or dry white wine
- 16 ounces sauerkraut, rinsed thoroughly and squeezed dry
- 1/4 cup light brown sugar
- 1 tablespoon caraway seeds
- 2 fresh bay leaves
- 1 cup apple cider
- 2 1/2 cups beef stock
Instructions
- Preheat the oven to 325 degrees.
- Remove the pork roast from it’s packaging and pat dry with paper towels. Season liberally with salt and pepper (like if you think it’s too much salt, it’s probably not.)
- In a large dutch oven (or skillet if you’re using a slow cooker), heat the oil over medium-high heat and add the pork. Sear the roast until golden brown and a crust has formed. Using tongs, turn the pork over and sear. Repeat this procedure until all the sides are browned and transfer to a platter.
- Pour off all but two tablespoons of fat from the pot and return to the heat. Add the onions and fennel. Cook until softened and starting to brown. Add the apples and cook until they begin to soften.
- Stir in the garlic and cook one minute until fragrant. Add the thyme and the white wine. Scrape the bottom of the pan with a wooden spoon or spatula to release the brown bits and cook until the wine has reduced by 1/2. Stir in the sauerkraut, brown sugar, caraway seeds and bay leaves.
- Make a "nest" in the center of the sauerkraut mixture and return the pork to the pan. Add the apple cider and stock to the pot. Braise at 325˚F until fork-tender (about 3 hours) and registers an internal temperature of 200˚F. Rest for 15 minutes before shredding with a fork. (For pork loin: cook to 145–150°F, rest 15 minutes, then slice (do not shred).
- (For the slow cooker) Transfer the pork to the slow cooker and surround the roast with the sauerkraut mixture. Add the apple cider and stock to the pot. Cover and cook on low for 7-8 hours or until the pork shreds easily with a fork. Don’t peek!
Notes
- Best cut: pork shoulder for pull-apart texture.
- Loin swap: cook to 145–150°F, rest 15 min, slice (don’t shred).
- Rinse & squeeze sauerkraut; add a splash of kraut juice at the end if you want more tang.
- Liquids: champagne or dry white wine, apple cider (not vinegar), and beef stock for balance.
- Doneness (shoulder): probe slides in easily; typically 195–203°F. Rest 15 min before shredding.
- Gear: 6-qt Dutch oven (tight lid) or 6–7 qt slow cooker; instant-read thermometer.
- If pot looks dry, tighten lid and add ½–1 cup stock.
- Storage: fridge 3–4 days, freeze 2–3 months; reheat gently with a splash of stock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pork shoulder (butt) wins for tender, pull-apart texture. If you only have pork loin, cook to 145–150°F, rest, and slice, it’s lean, so don’t overcook.
Yes! It’s a cozy tradition, pork symbolizes moving forward, and cabbage or sauerkraut nod to prosperity. I make this every year for an easy win.
For shoulder, braise covered and let it rest before shredding. For loin, pull at 145–150°F and rest 15 minutes so it stays moist.
I still like the way my Polish MIL made it. Simply add brown sugar to the sauerkraut, put the pork roast on top, and slow cook til the pork falls apart. Eaten with mashed potatoes, it’s the best.
Definitely the best with mashed potatoes!
We loved this recipe. I was to be gone today so made it in the crockpot. I’ve rarely cooked with fennel. It was great. I couldn’t find a smallish container of cider so substituted sparkling cider. It worked well. My husband is super happy.
I love that you found this recipe. It’s definitely one of my favorites!
Have you tried, and could it be used, the Bavarian style of Sauerkraut, that has the Caraway seeds already in it. I like it for an open face Polish Sausage sandwich that I enjoy eating.
You could but it’s tough to rinse it and not wash away the caraway seeds. That’s why I add them to the recipe. But great tip! Thank you!