Shredded Pork and Sauerkraut: A Delicious and Easy Comfort Food Recipe

Shredded pork and sauerkraut is a classic dish that’s both comforting and flavorful. It’s a surprisingly easy recipe to make, perfect for a weeknight dinner or a cozy weekend meal. The tangy sauerkraut perfectly complements the rich, savory pork, creating a delightful combination of flavors that will tantalize your taste buds. This recipe is easily adaptable, allowing you to adjust the ingredients to suit your preferences. Whether you’re using a slow cooker, pressure cooker, or Dutch oven, you can create a mouthwatering shredded pork and sauerkraut dish that your family and friends will love.

## Why You’ll Love This Recipe

* **Easy to Make:** This recipe requires minimal effort and simple ingredients, making it ideal for busy weeknights.
* **Versatile:** You can use various cuts of pork and cooking methods to customize the recipe to your liking.
* **Flavorful:** The combination of tender pork and tangy sauerkraut creates a unique and satisfying flavor profile.
* **Comfort Food:** This dish is warm, hearty, and comforting, perfect for a chilly day.
* **Great for Meal Prep:** Shredded pork and sauerkraut reheats well, making it a great option for meal prepping.
* **Budget-Friendly:** Pork shoulder is a relatively inexpensive cut of meat, making this a budget-friendly meal.

## Ingredients You’ll Need

* **Pork Shoulder (Boston Butt):** 3-4 pounds. This cut of pork is ideal for shredding as it becomes incredibly tender when cooked low and slow. You can also use pork loin, but it may be drier. Remove any excess fat before cooking. Bone-in or boneless pork shoulder works equally well.
* **Sauerkraut:** 32 ounces (approximately 2 jars or 1 large bag). Look for sauerkraut that is packed in its own juice. Drain the sauerkraut before adding it to the recipe, but don’t rinse it unless it is extremely sour. Rinsing will remove some of the beneficial bacteria and flavor.
* **Onion:** 1 large, chopped. Yellow or white onion works best, providing a subtle sweetness that complements the pork and sauerkraut.
* **Garlic:** 2-3 cloves, minced. Fresh garlic adds a pungent and aromatic flavor to the dish.
* **Apple:** 1 large, peeled, cored, and chopped (optional). A Granny Smith or Honeycrisp apple adds a touch of sweetness and acidity that balances the richness of the pork. You can substitute with applesauce if desired.
* **Caraway Seeds:** 1-2 teaspoons (optional). Caraway seeds add a distinctive, slightly anise-like flavor that is often associated with sauerkraut and German cuisine. If you don’t like caraway seeds, you can omit them.
* **Juniper Berries:** 6-8 berries, lightly crushed (optional). Juniper berries add a subtle piney flavor that enhances the complexity of the dish. Use them sparingly as they can be overpowering.
* **Bay Leaf:** 1-2 leaves. Bay leaves add a subtle, aromatic flavor to the dish. Remember to remove them before serving.
* **Chicken Broth or Stock:** 1-2 cups. The broth or stock provides moisture and flavor to the dish. You can also use water, but the broth will add more depth of flavor.
* **Olive Oil or Vegetable Oil:** 1-2 tablespoons. For searing the pork.
* **Salt and Black Pepper:** To taste.
* **Brown Sugar (optional):** 1-2 tablespoons. Adds a touch of sweetness.
* **Apple Cider Vinegar (optional):** 1-2 tablespoons. Adds a touch of tanginess.

## Equipment

* **Slow Cooker (Crock-Pot):** For slow cooking the pork and sauerkraut.
* **Dutch Oven:** For braising the pork and sauerkraut in the oven.
* **Pressure Cooker (Instant Pot):** For quickly cooking the pork and sauerkraut.
* **Large Skillet or Pot:** For searing the pork.
* **Cutting Board and Knife:** For chopping vegetables and trimming the pork.
* **Measuring Cups and Spoons:** For measuring ingredients.
* **Tongs:** For handling the pork.
* **Fork:** For shredding the pork.

## Instructions

Here are instructions for making shredded pork and sauerkraut using different cooking methods:

### Slow Cooker Method

1. **Sear the Pork (Optional but Recommended):** Heat olive oil or vegetable oil in a large skillet over medium-high heat. Season the pork shoulder generously with salt and black pepper. Sear the pork on all sides until browned, about 3-4 minutes per side. Searing the pork adds depth of flavor to the dish. If you’re short on time, you can skip this step, but the flavor will be more developed if you sear the meat.
2. **Prepare the Slow Cooker:** Place the chopped onion and minced garlic in the bottom of the slow cooker.
3. **Add the Pork and Sauerkraut:** Place the seared pork shoulder on top of the onion and garlic. Top with the drained sauerkraut, chopped apple (if using), caraway seeds (if using), juniper berries (if using), and bay leaf.
4. **Add Liquid:** Pour the chicken broth or stock over the ingredients. The liquid should come about halfway up the side of the pork. If needed, add more broth or water.
5. **Season (Optional):** Sprinkle brown sugar and apple cider vinegar (if using) over the ingredients.
6. **Cook:** Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is fork-tender. The cooking time will vary depending on the size of the pork shoulder and the strength of your slow cooker.
7. **Shred the Pork:** Remove the pork shoulder from the slow cooker and place it on a cutting board. Use two forks to shred the pork.
8. **Return the Pork to the Slow Cooker:** Return the shredded pork to the slow cooker with the sauerkraut and other ingredients. Stir to combine.
9. **Simmer (Optional):** Let the mixture simmer in the slow cooker for another 30 minutes to an hour to allow the flavors to meld together.
10. **Remove Bay Leaf:** Remove the bay leaf before serving.
11. **Serve:** Serve the shredded pork and sauerkraut hot with your favorite sides.

### Dutch Oven Method

1. **Preheat Oven:** Preheat your oven to 325°F (160°C).
2. **Sear the Pork (Optional but Recommended):** Heat olive oil or vegetable oil in a Dutch oven over medium-high heat. Season the pork shoulder generously with salt and black pepper. Sear the pork on all sides until browned, about 3-4 minutes per side.
3. **Remove Pork and Sauté Vegetables:** Remove the pork from the Dutch oven and set aside. Add the chopped onion and minced garlic to the Dutch oven and sauté until softened, about 5 minutes.
4. **Add Sauerkraut and Other Ingredients:** Add the drained sauerkraut, chopped apple (if using), caraway seeds (if using), juniper berries (if using), and bay leaf to the Dutch oven. Stir to combine.
5. **Return Pork to Dutch Oven:** Place the seared pork shoulder on top of the sauerkraut mixture.
6. **Add Liquid:** Pour the chicken broth or stock over the ingredients. The liquid should come about halfway up the side of the pork. If needed, add more broth or water.
7. **Season (Optional):** Sprinkle brown sugar and apple cider vinegar (if using) over the ingredients.
8. **Cover and Braise:** Cover the Dutch oven and place it in the preheated oven. Braise for 3-4 hours, or until the pork is fork-tender.
9. **Shred the Pork:** Remove the Dutch oven from the oven. Remove the pork shoulder from the Dutch oven and place it on a cutting board. Use two forks to shred the pork.
10. **Return the Pork to the Dutch Oven:** Return the shredded pork to the Dutch oven with the sauerkraut and other ingredients. Stir to combine.
11. **Simmer (Optional):** Place the Dutch oven on the stovetop over low heat. Let the mixture simmer for another 30 minutes to an hour to allow the flavors to meld together.
12. **Remove Bay Leaf:** Remove the bay leaf before serving.
13. **Serve:** Serve the shredded pork and sauerkraut hot with your favorite sides.

### Pressure Cooker (Instant Pot) Method

1. **Sear the Pork (Optional but Recommended):** Turn on the sauté function on your Instant Pot. Heat olive oil or vegetable oil in the Instant Pot. Season the pork shoulder generously with salt and black pepper. Sear the pork on all sides until browned, about 3-4 minutes per side. If you don’t sear, the flavor will be less intense.
2. **Add Onion and Garlic:** Add the chopped onion and minced garlic to the Instant Pot and sauté until softened, about 3 minutes.
3. **Deglaze (Important):** Pour a small amount of chicken broth or stock into the Instant Pot and scrape the bottom to remove any browned bits. This prevents the ‘burn’ notice.
4. **Add Sauerkraut and Other Ingredients:** Turn off the saute function. Add the drained sauerkraut, chopped apple (if using), caraway seeds (if using), juniper berries (if using), and bay leaf to the Instant Pot.
5. **Place Pork on Top:** Place the seared pork shoulder on top of the sauerkraut mixture.
6. **Add Remaining Liquid:** Pour the remaining chicken broth or stock over the ingredients. The liquid should cover about half of the pork.
7. **Season (Optional):** Sprinkle brown sugar and apple cider vinegar (if using) over the ingredients.
8. **Pressure Cook:** Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 60-75 minutes, depending on the size of the pork shoulder. For a 3-4 pound shoulder, 60 minutes is usually sufficient. For a larger shoulder, increase the cooking time by 10-15 minutes.
9. **Natural Pressure Release:** Allow the Instant Pot to naturally pressure release for 15-20 minutes. Then, carefully release any remaining pressure manually.
10. **Shred the Pork:** Remove the pork shoulder from the Instant Pot and place it on a cutting board. Use two forks to shred the pork.
11. **Return the Pork to the Instant Pot:** Return the shredded pork to the Instant Pot with the sauerkraut and other ingredients. Stir to combine.
12. **Simmer (Optional):** Turn the Instant Pot back to the sauté function and let the mixture simmer for another 10-15 minutes to allow the flavors to meld together. Be careful not to let it burn.
13. **Remove Bay Leaf:** Remove the bay leaf before serving.
14. **Serve:** Serve the shredded pork and sauerkraut hot with your favorite sides.

## Tips for the Best Shredded Pork and Sauerkraut

* **Don’t Rinse the Sauerkraut (Unless Necessary):** Rinsing the sauerkraut can remove some of the beneficial bacteria and flavor. Only rinse it if it is extremely sour.
* **Sear the Pork:** Searing the pork before cooking adds depth of flavor to the dish. It’s an optional step, but highly recommended.
* **Use a Meat Thermometer:** To ensure the pork is cooked to the correct temperature, use a meat thermometer. The internal temperature of the pork shoulder should reach 195-205°F (90-96°C) for optimal tenderness.
* **Don’t Overcook:** Overcooking the pork can make it dry. Cook it until it is fork-tender but not falling apart.
* **Adjust Seasoning:** Taste the dish after cooking and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to suit your preferences.
* **Deglaze the Pot (Especially with Instant Pot):** When searing in the Instant Pot, deglazing is crucial to avoid the ‘burn’ error. Scrape up all the browned bits from the bottom of the pot with a little broth or water.
* **Let it Simmer:** After shredding the pork, let the mixture simmer for a short time to allow the flavors to meld together. This step enhances the overall flavor of the dish.

## Serving Suggestions

Shredded pork and sauerkraut is a versatile dish that can be served with a variety of sides. Here are a few suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are a classic pairing with shredded pork and sauerkraut.
* **Roasted Potatoes:** Roasted potatoes with herbs are another great option.
* **Spaetzle:** A traditional German noodle dish that complements the flavors of the pork and sauerkraut.
* **Dumplings:** Potato dumplings or bread dumplings are a hearty and satisfying side.
* **Egg Noodles:** Buttered egg noodles are a simple and delicious side dish.
* **Bread:** Serve with crusty bread for soaking up the delicious sauce.
* **Pickles:** Dill pickles or other pickled vegetables add a tangy contrast to the rich dish.
* **Applesauce:** Adds a sweet contrast.
* **Mustard:** Serve with a variety of mustards, such as Dijon mustard, whole grain mustard, or German mustard.

## Variations

* **Add Kielbasa:** Add sliced kielbasa sausage to the slow cooker, Dutch oven, or Instant Pot for extra flavor.
* **Use Different Cuts of Pork:** You can use pork loin instead of pork shoulder, but it may be drier. You may also use a combination of pork and bacon.
* **Add Vegetables:** Add other vegetables, such as carrots, celery, or potatoes, to the dish.
* **Make it Spicy:** Add a pinch of red pepper flakes or a chopped jalapeño pepper to the dish for a spicy kick.
* **Use Beer:** Substitute some of the chicken broth with beer for a richer flavor. A dark beer, such as a stout or porter, works well.
* **Sweeten it Up:** Add more brown sugar or applesauce for a sweeter dish.
* **Wine:** Use dry white wine to braise the pork in a Dutch oven.

## Storage and Reheating

* **Storage:** Store leftover shredded pork and sauerkraut in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the shredded pork and sauerkraut in a saucepan over medium heat, or in the microwave. Add a little broth or water if needed to prevent it from drying out.
* **Freezing:** Shredded pork and sauerkraut can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Nutrition Information (Approximate, per serving)

(Note: Nutritional information will vary based on specific ingredients and serving size.)

* Calories: 350-450
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 10-15g

## Conclusion

Shredded pork and sauerkraut is a delicious and satisfying dish that is easy to make and perfect for any occasion. With its simple ingredients and versatile cooking methods, you can create a flavorful and comforting meal that your family will love. So, gather your ingredients, choose your preferred cooking method, and enjoy this classic comfort food!