It may be a German New Years tradition, but this easy, comforting Pork and Sauerkraut recipe should be enjoyed all winter long! This hearty, naturally low carb dish is full of savory flavors thanks to the kraut-infused pork and kielbasa, and can be made easily in the Instant Pot, oven, or slow cooker.
Growing up in a Polish-German household, I was introduced to some really interesting flavors.
Buttermilk (tastes better than you’d imagine).
Braunschweiger (aka liverwurst. OMGsogood).
Cabbage of all kinds, including sauerkraut.
Sauerkraut is definitely an acquired taste for most people – so sour and pungent. But if I can get my hubby to love it, I might just be able to work on you, too.
Over the years, I’ve made this pork and kraut every which way. Nana’s only method was in the oven, and I love how the top shreds of cabbage get a little crispy in there.
I often toss everything in my Crock Pot and go about my business, enjoying the smells of the sauerkraut and pork mingling as it cooks all day.
Trying it in my Instant Pot was a real game changer, though.
Imagine a dinner that takes hours of cook time to develop the best flavors taking about 30 minutes instead.
Don’t you just love it when comfort foods are almost instantaneous?
This recipe is slightly adapted from the one that appears in my cookbook, and is closer to the traditional way my Nana prepared hers.
She wasn’t one for adding apples or brown sugar the way some folks do, and I think that’s the reason I really love kraut. She never hid it under anything sweet.
Ingredients
German cooking is pretty simple, and there are only 7 ingredients needed for this recipe:
- Pork roast or pork loin – the best cuts and most apt to soak up flavor; keep scrolling to see other suggestions
- Kosher salt
- Black pepper
- Butter
- White onion
- Sauerkraut – don’t drain it! Those juices will be your cooking liquid for the Instant Pot!
- Kielbasa – the precooked stuff works great here
- Caraway seeds – these are optional, but add a very nice authentic flavor. Skip them if your sauerkraut contains them!
Why do you eat Pork and Sauerkraut on New Years?
Eating pork and sauerkraut on New Year’s Eve is a tradition in Germany. It is believed that the meal will bring blessings and wealth for the new year.
Pigs are a symbol for good luck and well-being in many parts of the world.
Before the meal, diners wish each other as much luck and money as there are shreds of cabbage in the pot of kraut.
While you might not get a winning lottery ticket from eating this meal, you will definitely find both your belly and your heart full, which are blessings in themselves.
What Cut Of Pork is Best For Pork and Sauerkraut?
A bone-in or boneless butt or shoulder should have enough fat to keep it from drying out while it slow cooks, and will absorb great flavors in the meantime.
For Instant Pot cooking, country style ribs or pork loin (NOT tenderloin) are also an option thanks to the shorter cooking time.
How to cook pork and sauerkraut in the Instant Pot
- Preheat the pressure cooker on Sauté mode. Add butter to pot and melt. Cut pork into 1-inch chunks and season pork chunks with salt and pepper to taste. Place in a single layer in the pot and sear for 3 minutes, stirring to brown all over. Remove to a plate and repeat with remaining pork.
- Return all of the pork to the pot. Stir in some of the sauerkraut juice and deglaze the pot, scraping the browned bits from the bottom. Add the onion and stir, then cook for 2-3 minutes until liquid is reduced by half.
- Press the Cancel button. Pour sauerkraut on top of pork and onions. Secure the lid and cook on Manual High for 10 minutes. At the end of the cook time, allow a 10 minute Natural Release, then open the valve to release any remaining steam.
- Remove the lid from the pressure cooker and add the kielbasa and caraway seeds (if using), stirring to toss the contents of the pot. Close the lid and allow the kielbasa to warm for 5-10 minutes before serving.
In case you’re Instant Pot less – first of all, try to get one and thank me later – here are a couple more traditional preparation methods to try! Choose your favorite!
Oven preparation
- Preheat oven to 325 degrees F. Pat pork dry, then season with salt and pepper to taste. Cut the kielbasa into two pieces and set aside.
- Melt butter in a heavy bottomed skillet set over high heat. When butter is sizzling, carefully place pork in the skillet and sear on each side for 5-6 minutes until golden brown. Remove to a plate to rest.
- Layer half of the sauerkraut and sliced onions in the bottom of a casserole dish or Dutch oven. Sprinkle with caraway seeds if desired. Place the seared pork roast and kielbasa pieces on top, then layer on remaining sauerkraut, onions, and caraway seeds. (Make sure there is at least a cup of liquid in the dish before baking.)
- Cover tightly and bake for 2 hours, or until a meat thermometer reads 150F. Remove from oven and allow pork to rest for at least 15 minutes before carving and serving.
Slow cooker preparation
- Melt butter in a heavy bottomed skillet set over high heat. When butter is sizzling, carefully place pork in the skillet and sear on each side for 5-6 minutes until golden brown. Remove to a plate to rest. Cut kielbasa into two pieces and set aside.
- Layer half of the sauerkraut and sliced onions in a 6-quart slow cooker, then set the pork on top. Sprinkle with caraway seeds if desired. Place the seared pork roast and kielbasa pieces on top, then layer on remaining sauerkraut, onions, and caraway seeds.
- Cook on high for 2-3 hours, or low for 6-8 hours, or until pork is tender but stays together. Transfer to a serving platter and enjoy.
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Pork and Sauerkraut
Ingredients
- 2 pounds pork roast or loin
- ½ teaspoon kosher salt more to taste
- ½ teaspoon black pepper more to taste
- ¼ cup unsalted butter
- ½ onion sliced thinly
- 24 ounces sauerkraut UNDRAINED
- 14 ounces (1 package) precooked kielbasa, sliced into ½-inch rounds
- Caraway seeds optional
Instructions
In the Instant Pot
- Preheat the pressure cooker on Sauté mode. Add butter to pot and melt. Cut pork into 1-inch chunks and season pork chunks with salt and pepper to taste. Place in a single layer in the pot and sear for 3 minutes, stirring to brown all over. Remove to a plate and repeat with remaining pork.
- Return all pork to the pot. Stir in the stock and deglaze the pot, scraping the browned bits from the bottom. Add the onion and stir, then cook for 2-3 minutes until liquid is reduced by half.
- Press the Cancel button. Pour sauerkraut on top of pork and onions. Secure the lid and cook on Manual High for 10 minutes. At the end of the cook time, allow a 10 minute Natural Release, then open the valve to release any remaining steam.
- Remove the lid from the pressure cooker and add the kielbasa and caraway seeds (if using), stirring to toss the contents of the pot. Close the lid and allow the kielbasa to warm for 5-10 minutes before serving.
In the Oven
- Preheat oven to 325 degrees F. Pat pork dry, then season with salt and pepper to taste. Cut the kielbasa into two pieces and set aside.
- Melt butter in a heavy bottomed skillet set over high heat. When butter is sizzling, carefully place pork in the skillet and sear on each side for 5-6 minutes until golden brown. Remove to a plate to rest.
- Layer half of the sauerkraut and sliced onions in the bottom of a casserole dish or Dutch oven. Sprinkle with caraway seeds if desired. Place the seared pork roast and kielbasa pieces on top, then layer on remaining sauerkraut, onions, and caraway seeds. (Make sure there is at least a cup of liquid in the dish before baking.)
- Cover tightly and bake for 2 hours, or until a meat thermometer reads 150F. Remove from oven and allow pork to rest for at least 15 minutes before carving and serving.
In the Slow Cooker
- Melt butter in a heavy bottomed skillet set over high heat. When butter is sizzling, carefully place pork in the skillet and sear on each side for 5-6 minutes until golden brown. Remove to a plate to rest. Cut kielbasa into two pieces and set aside.
- Layer half of the sauerkraut and sliced onions in a 6-quart slow cooker, then set the pork on top. Sprinkle with caraway seeds if desired. Place the seared pork roast and kielbasa pieces on top, then layer on remaining sauerkraut, onions, and caraway seeds.
- Cook on high for 2-3 hours, or low for 6-8 hours, or until pork is tender but stays together. Transfer to a serving platter and enjoy.
Notes
- Leftover pork and sauerkraut can be stored in the refrigerator for 3 days, or frozen for up to 3 months
Arlene says
I grew up in a Polish household and my Mom made this all the time (and now I do). It brings back so many wonderful memories of childhood.
paula petrowski says
Any changes to cook time in slow cooker if I double this recipe?
Julie Short says
Excellent recipe! My whole family loved it and wants it on the weekly menu. It is also great for large groups.
Tia says
The instructions say deglaze with stock but stock isn’t in the ingredients list. How much stock?
Vickie Mozina says
I had the same question. If you read the entire article it says to use the sauerkrat liquid to declare. Hope this helps
Gail Beck says
I added potatoes to the instant pot too. Then I had a whole meal.. very good.
Erica says
What a fantastic idea, Gail! Smart thinking – I hope you enjoyed it!
Suzanne says
Absolutely fabulous. I did the slow cooker method on low. Came home after church to a wonderful smell in the house but most importantly a nice warm dinner. This was a hit and so easy to make.
Jennie says
This recipe sounds completely perfect for what I’m looking for, but I am wondering why pork tenderloin is not recommended for the instant pot?