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  • Writer's pictureThe 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)

  • Tablespoon Paprika


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.



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