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Slow-Cooked Sauerkraut Pork Shoulder

By 9 Comments

Slow-Cooked Sauerkraut Pork Shoulder
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This is seriously the easiest recipe ever! If you are from the Pennsylvania area, I’ve been told by my neighbor that it’s a New Year’s Day traditional meal; that’s who I learned this from.

This is not a pretty dish, but a fast and tasty comfort food that is perfect for any busy mom. This is great with mashed potatoes and simple green beans.

Serves 4

Ingredients

  • Pork shoulder (about 2.5 pounds)
  • 1 jar raw sauerkraut
  • 2 T. raw apple cider vinegar
  • 2 T. maple syrup 

Place rinsed and dried pork shoulder in slow cooker. I’m addicted to my new clay pot, but any slow cooker will do. Pour jar of sauerkraut, apple cider vinegar and maple syrup on top of pork shoulder and refrigerate overnight. The next day, slow cook for 5 – 8 hours.

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About Sandra Van Gilder

Sandra Van Gilder has been a physical therapist and trainer in the San Diego area for over 13 years. She and her husband, Mike, created the leading physical therapy office in North County San Diego called G3. Sandra has a passion for teaching her patients and clients functional movements to restore health, prevent injuries and enhance performance. This has led her to create "The Move Method" which educates people about enhancing the longevity of their muscles and joints using movement.

Sandra is an avid runner because it makes her happy, not because it’s good for her. She is obsessed with learning about eating real foods and developing healthy lifestyle habits. But what drives her passion and gives her the most contentment is her love for her two daughters and her husband Mike. Sandra feels being authentic in who you are and what you do is the only way to true happiness.

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Comments

    • Carol Ann says

      I’d have thought so, which is why I use batches of kraut that have gone too soft for the rare but tasty meals when it’s cooked.

      Reply

    • Carol Ann says

      I like to think that as fermenting adds vitamins there are still more nutrients in cooked sauerkraut than in cooked regular cabbage, although have no proof of that.

      Reply

    • Carolyn Graff says

      the cooking may destroy the benefits but it is necessary to use raw bc of the soaking process. pork needs to be soaked.

      Reply

    • Sandra Van Gilder says

      Sorry late to the conversation. All great questions. First, I use 32-34 oz jars, unless I’m making my own. So, my husband loves the mushy cooked sauerkraut, so that is another reason why I dump the whole jar in. I’m not concerned that the heat is going to kill the bacteria. Like Carolyn said, the purpose of the raw sauerkraut (along with the apple cider vinegar) is to soak the pork. That being said, I like to add some raw sauerkraut to my meal to compliment the cooked. Please let me know how the recipe turns out for you? To understand more about importance of soaking pork you can check out this article, http://www.thehealthyhomeeconomist.com/pork-healthy-or-unhealthy/

      Reply

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