Slow-Braised Pork Shoulder & Kraut

There are few things as comforting on a cold day as a pot of pork and sauerkraut, slowly braised until the meat falls apart and the kraut softens into a rich, tangy foil. This is old-world cooking — German, Polish, Alsatian — that turns an inexpensive pork shoulder and a humble jar of kraut into something deeply satisfying. The long, gentle braise does all the work, melding the two into a savory, sour-sweet whole that only gets better as it goes.

Searing & Building the Braise

Depth starts with a hard sear. Brown the pork shoulder well on all sides so it develops a deep crust and leaves flavorful browned bits in the pot — that fond is the foundation of the braise. Then build the pot around it, nestling the seared pork into the sauerkraut with aromatics and enough liquid to braise. The kraut's tangy brine will season and tenderize the meat as it cooks, while the pork's richness mellows the kraut's sharpness.

The Low, Slow Braise

Now patience takes over. Cover the pot and braise it low and slow, on the stovetop or in a gentle oven, for the hours it takes the tough shoulder to break down into meltingly tender, pull-apart meat. As it cooks, the sauerkraut softens and rounds out, losing its raw bite and taking on the savory richness of the pork. Keep the heat gentle so nothing scorches, and let it go until a fork twists cleanly through the meat and the whole pot smells deep and comforting.

Jorj Morgan

Slow-Braised Pork Shoulder & Kraut

An homage to heritage-breed farming and the profound beauty of slow cooking. This requires almost zero active effort but demands respect for the ingredients. Thick, well-marbled cuts of Ossabaw or Iberico pork are nestled deeply into a bed of sharp, tangy sauerkraut. When subjected to low-and-slow heat over several hours, the dense meat breaks down entirely, rendering its rich fat into the kraut to create a melt-in-your-mouth, deeply savory stew.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: German, Heirloom

Ingredients Equipment Method

Ingredients

  

The Protein

• 3 pounds bone-in heritage breed pork shoulder chops, thick country ribs, or Boston butt
• 1 tablespoon kosher salt
• 1 tablespoon fresh cracked black pepper
• 1 tablespoon smoked paprika
• 2 tablespoons olive oil

The Acid Bath

• 32 ounces high-quality sauerkraut undrained
• 1 large sweet yellow onion thinly sliced
• 1 cup dry white wine or hard apple cider
• 2 bay leaves
• 1 tablespoon caraway seeds optional
• 1/4 cup brown sugar packed

Equipment

• 1 Large heavy cast-iron Dutch oven
• 1 Meat thermometer

Method

 

The Meat Preparation

1. Pat the pork cuts completely dry with a paper towel. This ensures a proper crust. Season the meat aggressively on all sides with the kosher salt, black pepper, and smoked paprika.
2. Heat the olive oil in a large, heavy skillet over medium-high heat. Sear the pork on all sides until a deep, dark brown crust forms, about 4 minutes per side. Do not cook the pork all the way through; this step is strictly for flavor development.

The Slow Build

1. Scatter half of the thinly sliced onions and half of the undrained sauerkraut into the bottom of a large slow cooker.
2. Nestle the seared pork cuts deeply into the kraut bed. Pour any accumulated resting juices from the searing skillet over the meat.

The Braise

1. In a small bowl, whisk together the white wine (or cider) and brown sugar until dissolved.
2. Cover the pork with the remaining sauerkraut and onions. Tuck the bay leaves into the mixture and sprinkle the caraway seeds over the top. Pour the wine and sugar mixture evenly over everything.
3. Secure the lid of the slow cooker. Set the machine to LOW and walk away.

The Finish

1. After 6 to 8 hours, carefully remove the lid. The pork should be incredibly tender and practically falling off the bone.
2. Use two forks to gently shred the pork directly into the hot sauerkraut, discarding any bones. Serve immediately alongside roasted root vegetables or spooned over thick slices of toasted sourdough.