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Slow-Braised Pork Shoulder & Kraut

An homage to heritage-breed farming and the profound beauty of slow cooking. This recipe 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.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
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.