Pork and Sauerkraut

Pork and Sauerkraut is a classic New Year’s dish meant to bring a little good luck along with dinner, and I’m not one to mess with tradition. This budget-friendly version is a slow braise, but it’s mostly hands-off and very low-stress. As the pork gently roasts away, it soaks up flavor from the tangy sauerkraut, apples, and warm spices like caraway and paprika. The whole pot smells incredible and tastes even better by the time it’s done. The pork becomes fall-apart tender, the sauerkraut rich and balanced, and is enough to serve 8 people(!) Serve this easy pork and sauerkraut as is, spoon it generously over creamy mashed potatoes (which are always my go-to), or turn the leftovers into sliders the next day!

easy Pulled Pork and Sauerkraut

Rooted in German and Pennsylvania Dutch tradition, pork and sauerkraut is a dish traditionally enjoyed on New Year’s Day, often served as a symbol of good fortune. Pork symbolizes forward progress as we move into the year ahead, while cabbage and sauerkraut are tied to wealth, longevity, and prosperity. I truly believe that if we can start the New Year with a meal that is both delicious and meaningful, it is a win-win all around!

This recipe is a simple way to honor the tradition while keeping dinner easy and affordable. I slow-roast a well-seasoned pork butt in a flavorful mixture of sauerkraut, red and green apples, onions, chicken broth, and spices. This method makes this budget-friendly cut of meat SO tender that it easily shreds with a fork and becomes the most flavorful pulled pork. It’s truly delicious, if I do say so myself.