Sauerkraut and Pork is an Eastern European standard. Hearty and flavorful, it’s a delicious braise that comes together easily in the slow cooker or instant pot. Make this easy Pork and Sauerkraut Recipe.
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Sauerkraut is one of those niche foods. People either love it or hate it. Passionately.
I grew up in a home that passionately loved sauerkraut and pork, served simply over boiled potatoes. Three sets of my great grandparents emigrated from Eastern Europe — and sauerkraut is a family thing.
While my husband is not a fan, I’ve cultivated a love for sauerkraut in five of my six kids! #winning
Why Make This Sauerkraut and Pork
It’s plain, hearty peasant food. My granny made it in a dutch oven. My mom uses a stovetop pressure cooker. I’ve used both the Instant Pot and the crock pot to make it. It’s easy and filling.
It’s deliciously tangy. While some food cultures, like the French, rinse the sauerkraut and add a sweet element like brown sugar and/or apples, this comfort food recipe learns more toward tart and tangy. And really simple!
It’s cheap and easy to make. With just five ingredients, this sauerkraut and pork comes together quickly and on budget.
Ingredients
Here’s what you need to make this simple sauerkraut and pork recipe:
oil – You’ll need some kind of fat like olive or avocado oil to quickly brown the pork. This creates the maillard reaction which gives the dish great flavor.
pork – I prefer to use boneless, country style pork strips in this recipe, but you can also use thick pork chops, sliced boneless pork loin, a pork loin roast, or pork roast. I wouldn’t use pork tenderloin because I don’t think it has enough fat for this recipe. A French-style choucroute garni would also include other meats such as sausage or rabbit. Feel free to add other cuts of meat in addition to the pork if you like.
salt and black pepper – Season the pork simply with salt and pepper to taste.
fresh or canned sauerkraut – Use your favorite brand sauerkraut. I like the Silver Floss brand that’s sold cold at Walmart.
fresh or dried dill – Dill is a lovely complement to the tangy sauerkraut mixture.
For serving: boiled potatoes – We like to serve our pork and sauerkraut over boiled potatoes. Some people prefer mashed potatoes.
Instructions
Here’s how to make Sauerkraut and Pork:
To prepare in the Instant Pot
Heat the oil on saute until shimmering. Season the pork strips with salt and pepper. Brown quickly, until all sides have a nice crust.
Pour the sauerkraut and its juices as well as 1 cup water over the pork strips. Sprinkle with dill weed. Secure the cover and lock the pressure valve. Set the machine for 35 minutes on manual. Use 10-minute natural pressure release. Adjust seasonings and serve the cooked meat and sauerkraut over boiled potatoes.
To prepare Slow Cooker Pork and Sauerkraut
In a large skillet heat the oil until shimmering. Season the pork strips with salt and pepper. Brown in the skillet quickly, until all sides have a nice crust.
Place the browned pork strips in the crock of a slow cooker. Pour the sauerkraut and its juices over the pork strips. Sprinkle with dill weed. Cover and cook on HIGH for 4 hours, or on LOW for 6 to 8 hours, until the meat is very tender.
Adjust the seasonings and serve the cooked meat and sauerkraut over boiled potatoes.
FAQs
This dish is often served at the New Year to bring you good luck throughout the year.
This fermented cabbage dish is often served with pork as the fatty meat and tangy kraut tend to complement each other. You see this in hot dogs with kraut as well as Korean pork dishes served with kimchi.
Cold stored (uncooked) sauerkraut has more nutritive benefits than cooked sauerkraut. It is safe to eat both.
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Sauerkraut and Pork
Ingredients
- 2 tablespoon olive oil
- 2 lb country style pork strips
- salt
- black pepper
- 1 24-ounce can sauerkraut
- 1 teaspoon dried dill
- 8 russet potatoes peeled, quartered, and boiled
Instructions
To prepare in the Instant Pot
- Heat the oil on saute until shimmering. Season the pork strips with salt and pepper. Brown quickly, until all sides have a nice crust.
- Pour the sauerkraut and its juices as well as 1 cup water over the pork strips. Sprinkle with dill weed. Secure the cover and lock the pressure valve. Set the machine for 35 minutes on manual. Use 10-minute natural pressure release. Adjust seasonings and serve the cooked meat and sauerkraut over boiled potatoes.
To prepare in the Slow Cooker
- In a large skillet heat the oil until shimmering. Season the pork strips with salt and pepper. Brown in the skillet quickly, until all sides have a nice crust.
- Place the browned pork strips in the crock of a slow cooker. Pour the sauerkraut and its juices over the pork strips. Sprinkle with dill weed. Cover and cook on HIGH for 4 hours, or on LOW for 6 to 8 hours, until the meat is very tender.
- Adjust the seasonings and serve the cooked meat and sauerkraut over boiled potatoes.
Notes
Nutrition
This post was originally published on August 13, 2008. It has been updated for content and clarity.
Emily
What are pork strips ? I’ve never heard of this cut, I’m in Texas . What should I look for?
Jessica Fisher
They are sometimes called country strips, country-style ribs, or boneless ribs,
Adrienne
Easiest recipe ever. Perfect for Sunday morning before church so it’s ready when we walk in! Next time I will pre-boil the potatoes and just warm them in the micro so they are ready to go. That 30 min wait was brutal!
Linda Hadley
I use my crockpots year round here in Florida. This is THE easiest recipe ever! Really delicious and easy. I boil russet potatoes in very large chunks and serve them with this (buttered of course, and sprinkled with dillweed). Applesauce is a given on the side. Also, I seasoned the ribs with a a bit of garlic powder along with the salt & pepper. Can’t say enough how good this is. Thanks!
Jessica Fisher
So great to hear, Linda!
Sally
The pork and sauerkraut sounds delicious. What do you consider a “large” can of sauerkraut? I have a slow cooker and I have a pressure cooker, but nine times out of 10 I’ll make something like this in a Dutch oven in the oven. I also usually make mashed potatoes with a dish like this. if I need another vegetable, it’s green beans. And there’s almost always applesauce on the table, too.
Jessica Fisher
I consider large to be between 28 and 32 ounces.
Nancy
I know this is an old post, but I just read it today. Just wanted to say that my mother made a very similar dish when I was growing up but she used hot dog wieners instead of the pork ribs. Cut the wieners into strips, fry in a pan then add the sauerkraut and cook on the stovetop until desired consistency. Also, the potatoes you mentioned are cooked separately so they do not absorb too much of the vinegar from the kraut. It balances the flavor of the dish better that way.
Jessica Fisher
Exactly on the potatoes cooked separately! Glad to hear you’ve got a fun sauerkraut memory, too. 🙂
Carla
Our biggest go-to crock pot recipe that feeds us 2 meals, and sometimes lunches if I prepare sides to go with it: Tex Mex Slow Cooker Chicken (from Cozi) layer chicken breasts, taco seasoning, green chilis, fire-roasted tomatoes, corn, black/pinto/red beans (a can of each), more taco seasoning. Cook it to death and it will shred apart. Taste great on tortillas, scoop with chips, use on bread. Freezes great. Your recipe looks great—but the salt content in that would kill me. Maybe in the future. 🙂
Sandi
Why do you not simply slice the potatoes and cook them in the pot with the meat and kraut? That’s probably how I would do it. Unfortunately, while I enjoyed things like this growing up, my son inherited a paternal grandmother’s dislike for anything tart and vinegary. My father is the complete opposite end of the spectrum, and I am my father’s daughter, so it makes for challenging compromises. Some things I make him endure, but I know this really wouldn’t go over well. Maybe I can bribe him with pizza the next night. hmmm.
Jessica Fisher
That’s a really good question. I have no idea. I’ll have to ask my mom. We’ve always boiled the potatoes separately.
Shaina
I love sauerkraut. It’s the bees knees in this house.
Alison @ Hospitality Haven
You should add this recipe (and any other German recipes!) to my “Taste the World” theme that happens every Friday! Right now I’m compiling a list of German foods as this month I’m cooking up German food! Stop by and add this in!
http://alison.blogsome.com/2010/04/08/taste-the-world-kugel/
Mollie
This recipe cracks me up! My hubby would eat anything in the entire world if he could put Lawry's on it. He thinks it's God's greatest invention!!
Andrea
LOVE my crock pot. . .almost as much as I love my PC round stone. As a working mom, a slow cooker is an invaluable tool.
Thanks for the challenge!
Andrea in NC
http://www.busymomscancook.com
http://www.andreaholloman.com
Tiffany
I just wanted to include my absolute favorite crock pot beef stew recipe. A co-worker gave me this recipe years ago and it is a family favorite and a favorite to bring to friends needing meals. It’s very simple and VERY yummy!
Crock Pot Stew
1 – 2 lbs stew beef
carrots (3 or 4 large or 1/2 bag baby carrots)
Potatoes (about 3 medium)
2 beef bouillon cubes (or 2 t.)
1 can condensed tomato soup
1 can condensed french onion soup (Campbell’s)
Put cut-up carrots and potatoes in crock pot and then meat on top. Cover with two soups and add bouillon.
Cook on low for 6-8 hours for 1 lb. beef or 8-10 hours for 2 lbs.
FishMama
These are some great ideas! Thanks everybody!
Org Junkie
Hi Jessica, I linked to an old post of mine where I shared my beef stew recipe. Hope that was okay. It really is a delicious recipe. Hope you enjoy it!
Baca's of Bend
Every month (usually mid month) we have a lean week so I make sure to have a few meals worth of food in the freezer. This helps us stretch our cash until payday.
Here is what I put in the crock pot today!
Browned seasoned ground beef
Layered sliced potatoes and onion.
sprinkle of cheese between a few layers.
I mixed 2 tbsp Worcestershire sauce, splash of milk and a teaspoon of Dijon mustard with a can of cream of mushroom soup.
Topped the whole thing with the sauce and put on low.
I make rolls and freeze monthly so I will serve this casserole with rolls and a salad.
Cristi Paton
Hi Jessica,
I love your blog and I’ve used so many recipes from it and from your cookbooks. Wondering if you’d update this one for the InstantPot. I use that even more than my crockpot these days. Thanks
Jessica Fisher
Step 3 includes pressure cooker instructions! 🙂
JessieLeigh
This is definitely not a favorite of mine, but it’s very popular in this neck of the woods (and a real hit with my two toddlers!)–
barbecue hotdogs in the crockpot. It is just as it sounds- cut up dogs, with a little water and a bunch of barbecue sauce, simmered on low for a few hours.
We didn’t see much of this where I grew up in New England, but here in farm country, Indiana, it seems to be a pot-luck staple! I am endlessly fascinated by the regional differences in food… I feel blessed to have moved a lot and experienced so much (good and bad)!
Zimms Zoo
It is my favorite tool!
AHighandNobleCalling
Unfortunately my honey balks at anything that comes from a crockpot. I know, poor me, eh?
supermommy
I love my crockpot! Especially in the fall and winter months when I’m in school at night.
LB
I love being able to throw a meal into a crock pot and forget about it for the rest of the day. I can’t wait to read everyone else’s recipes.