Pork Braised with Sauerkraut


We have had some pork shoulder in the freezer for a while, and decided it was time to make a delicious dish out of it. This recipe was inspired by Julia Child’s recipe in Mastering the Art of French Cooking, although we made a few changes here, mostly by adding the pork to a slow cooker, so that we could have a lazy, low maintenance dinner that was really fine cuisine!

Serves 4-6.


Pork Salt Rub

  • 3 pounds pork shoulder
  • 1 tbsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • 2 cloves of garlic, crushed

Slow Cooker Ingredients

  • 1 cup sauerkraut
  • 2 carrots, scraped and shredded on a box grater
  • 1 red onion
  • 1 macintosh apple
  • 3-4 cloves of garlic
  • 1 1/2 cup red wine
  • 2 cups brown stock (chicken is okay)
  • Salt
  • Pepper
  • 1/4 tsp. Sage
  • 1/4 tsp. Thyme
  • 1/4 tsp. Parsley
  • 1/8 tsp. Clove
  • 1/8 tsp. Nutmeg
  • 1 Bay Leaf


Mix together the salt, spices, and garlic to make a spice rub. Rub the mixture over the entire surface of the pork. Close the pork in a bag and refrigerate for at least an hour (up to several days).

Brown the pork in a skillet with about 1 tbsp. oil over high heat until the pork is a nice crispy brown color on every side. Place the browned meat into a slow cooker. Add all of the sauerkraut to the slow cooker along with 1 cup of red wine and 2 cups of stock. The liquid should cover about 1/2 – 3/4 of the meat.

In the same pan used to brown the pork, add in onion, apples, and carrots. Saute over medium low heat until the onions are slightly caramelized. Then, add the crushed garlic and cook until it is fragrant but not burnt. Add 1/2 cup of wine to the pan and cook until the wine is fully reduced. Add the mixture to the slow cooker.

Add all of the spices to the slow cooker. Salt and pepper the liquid to taste. Cook the pork on low for 8-10 hours or high for 4-6 hours.

Slice off pieces of the pork and spoon out the vegetables. Serve with a bowl of the braising liquid and French bread.

*If you do not own a slow cooker, bake in a covered oven-safe casserole at 325 degrees for about 2 hours or until the pork is done.


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