The Tatted Home Chef
Slow cooked Pulled Pork and Sauerkraut
Growing up in the Pennsylvania Dutch area. This dish was a staple in our family and a New Years Day tradition to bring good luck for the year to come.
4-6 Pound Pork Shoulder (Pork Butt)
2 Pounds sauerkraut (I drain the liquid)
I usually buy 1 bag normal and 1 bag with caraway seeds
2 Cups dark brown sugar
Salt and Pepper
1 bottle or can of dark beer or red ale
Caraway seeds (Optional)
This dish can be made in a crock pot or Dutch oven at 350 degrees
Pat dry pork shoulder, light cover with Avocado oil
Season pork shoulder with salt, pepper, and smoked paprika
Sear the meat on all sides in a cast iron or carbon steel pan or Dutch oven, this will lock in the juices, add flavor with added texture. (I have skipped the sear many times and it still comes out delicious)
Place the meat in the slow cooker or Dutch oven
Place the sauerkraut around the outside of the meat (I drain the liquid from the bag)
Add your desired dark beer or red ale
Sprinkle the dark brown sugar evenly on top
Top with additional salt and pepper
Set your slow cooker to low and cook for 6-8 hours depending on the size of the Pork shoulder. It will be done with the meat falls apart with a fork.
For Dutch oven bake at 350 for 2-5 hours depending on the size of the Pork shoulder or until the meat shreds apart with a fork
Serve on top of creaming mashed potatoes on a plate or bowl. See recipe here for my creamy or chucky mashed potatoes.