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.
Maureen Lea
This was a waste of good pork. I followed the recipe for the crock pot and spent the afternoon anticipating this delicious dinner. My mouth watered like crazy from the wonderful smell that filled the house. I had invited a friend to join my husband and myself and was proud of what I put on the table. Unfortunately, the pork was so dry and flavorless I was mortified. This cut of meat has very little fat and was totally wrong for the recipe. My country style pork strips had little fat and should not have been cooked long and slow. I actually should have realized that. My bad!
Jessica Fisher
That is disappointing. I’m so sorry to hear this, Maureen. I remember reading that pork is being cultivated differently; they so much want it to be considered a lean meat. When I was at the store yesterday I was looking at the different cuts. My daughter requested this for her birthday next month, so I purposely bought the bone-in country strips in the hopes they will be a little fattier. I hope you’ll give the recipe another try sometime!