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Pork and Sauerkraut with Spaetzle - craftycookingmama.com

Pork and Sauerkraut

Pork and Sauerkraut - a PA Dutch favorite and traditional New Years Day meal. This is my Polish grandmom's extra special version. This flavorful version gives a little extra care to the onions & sauerkraut.
4.95 from 20 votes
Prep Time 40 mins
Cook Time 6 hrs
Total Time 6 hrs 40 mins
Course Pork
Cuisine American, Pennsylvania Dutch, polish
Servings 6 -8


  • 2 large onions chopped
  • 6 tablespoon butter
  • 3 cloves garlic minced
  • 2 pound bag of sauerkraut if you like lots of kraut you may want to use an additional 1-2 pounds
  • 3-4 pound pork shoulder/butt roast
  • salt and pepper


  • Preheat oven to 250
  • Melt butter over medium-high heat in a saute pan.
  • Add onions and saute until golden brown, about 10- 15 minutes.
  • Empty sauerkraut into a colander. Rinse it and squeeze out all the liquid a few times. Set aside.
  • Add garlic to onions, saute for a minute or two.
  • Add sauerkraut to saute pan. Reduce heat to medium. Cook for about 15 minutes, mixing often, until everything is well blended. Add a bit more butter if mixture seems too dry.
  • Generously salt and pepper all sides of a pork roast. Place into a roasting pan. Spoon sauerkraut over roast. Cover with lid and cook for 5-6 hours or until pork is fork tender. If using a lean roast, check pan after an hour. If everything seems to be drying out, add a cup of water.
  • When pork is tender, shred/chunk pork, remove any bones, salt & pepper to taste and mix pork and sauerkraut together.
  • Serve over mashed potatoes, spaetzle, noodles or potato chunks. Enjoy : )
Keyword pork, pork and sauerkraut, sauerkraut