I first posted a blog on this recipe four years ago. Each year for New Year’s Day, we traditionally make an evolving version of The Hubs pork and sauerkraut recipe. We now use his own fermented sauerkraut which seems to elevate the dish, but is not a requirement.
Serve with mashed potatoes or pureed celery root. It’s traditional to serve apple sauce with this dish as well. We like the sugar-free natural varieties with a light sprinkle of cinnamon.
In this instance, we only used 3 pounds of pork shoulder and 2 pounds of sauerkraut, but the written recipe below is based on a larger amount of both. And in lieu of rosemary, we used 2 tablespoons of chopped fresh sage because that’s what we had on hand.
NOTE: You can substitute hard cider for the beer to lend an apple flavor to the dish.
Russ's Braised Pork and Sauerkraut Revisited
Ingredients
- 1 Tbsp. table salt
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. ground black pepper
- 1 1/2 tsp. dried oregano ground finely
- 1 5-6 lb. pork shoulder, bone in or boneless
- 3 large onions peeled and sliced
- 8 cloves garlic peeled and chopped
- 4 lbs. sauerkraut preferably homemade, OR (refrigerated, not canned) drained
- 3 cups amber beer or hard cider
- 2 stalks rosemary leaves removed and finely chopped
- 6 stems thyme tied in a bunch
- 2 bay leaves
- 1 Tbsp. black peppercorns
- 6 juniper berries (optional) lightly crushed
- Olive or other vegetable oil for browning the meat
- Cheesecloth for making the bouquet garni
Directions
- At least 8, but preferably 24 hours before cooking the pork, combine the first five ingredients and rub it all over the pork. On a rack in a sheet pan, refrigerate. Remove meat from refrigerator and allow to warm at room temperature about an hour before you plan to cook it.
- Make a bouquet garni with the peppercorns and the juniper berries (if using them) and set aside. Be sure to double or triple the cheesecloth.
- Preheat the oven to 300 degrees F. In a large Dutch oven with a tight fitting lid, heat 3 tablespoons of olive oil over a medium high flame until shimmering. Unwrap the pork shoulder and brown on all sides, about 15-20 minutes. Remove meat from pot and set on plate while you complete the next steps.
- Add the sliced onions to the pot and saute until they be come translucent. Add the chopped garlic and saute for about one minute. Add the drained sauerkraut, then the beer or hard cider. Mix everything together well, making sure to deglaze the bottom of the pan.
- Add the bay leaves, thyme bundle, chopped rosemary and the bouquet garni. Mix well again with the sauerkraut and onions.
- Return the pork shoulder to the pot, nestling it into the sauerkraut. Place a sheet or parchment of aluminum foil over the pot, then put on the lid ensuring that it fits tightly. Place the pot in the preheated oven and cook for 2 hours. Turn the roast, then return it to the oven for another 1 1/2 – 2 hours or until the meat is very tender.
- To serve, remove the pork shoulder from the pot to a platter to carve. Remove the bay leaves, thyme bundle and bouquet garni and discard. Give the sauerkraut mixture a good stir and serve with the pork and mashed potatoes or celery root mash.
Accounting for Taste 
Growing up in a Pennsylvania Dutch family, I didn’t know that anyone ate anything else but pork and sauerkraut on New Years, unless it was my grandmother’s stuffed pig stomach. This recipe looks very interesting in how it is seasoned. I add a cut up apple to the braise. But I can’t imagine it without without caraway.
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