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New Year's Day Pork and Sauerkraut

New Year's Day pork and sauerkraut is braised in a 6-quart Dutch oven with tart apple, caraway, and chicken broth. The pork roasts until fork-tender and pairs with soft, tangy sauerkraut.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb pork shoulder boneless roast
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, thinly sliced
  • 2 cloves garlic minced
  • 1 jar (32 oz) sauerkraut drained
  • 1 tart apple large, cored and chopped
  • 1 tbsp brown sugar packed
  • 1 tsp caraway seeds
  • 1 cup chicken broth low-sodium
  • 1 bay leaf

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the pork dry and season it all over with the salt and pepper.
  3. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the pork on all sides, 8 to 10 minutes total.
  5. Transfer the pork to a plate.
  6. Reduce the heat to medium and cook the onion in the pot until softened, about 5 minutes.
  7. Stir in the garlic and cook for 30 seconds.
  8. Stir in the sauerkraut, apple, brown sugar, caraway seeds, broth, and bay leaf.
  9. Nestle the pork into the sauerkraut mixture.
  10. Cover the pot.
  11. Roast until the pork is fork-tender and registers 195°F to 205°F in the thickest part, about 3 to 3 1/2 hours.
  12. Transfer the pork to a cutting board.
  13. Rest it for 15 minutes and discard the bay leaf.
  14. Slice or shred the pork and serve it with the sauerkraut mixture.

Notes

For tender pork, check the temperature in the thickest part and let it rest before slicing or shredding. Refrigerate leftovers for up to 3 to 4 days; freezer: yes. For a gluten-free version, use certified gluten-free chicken broth.