Pennsylvania

Smoked Pork and Sauerkraut

A Pennsylvania Dutch tradition dating back centuries, pork and sauerkraut is eaten on New Year's Day for good luck. This BBQ version smokes the pork first for incredible depth, then braises it with tangy kraut. It's the taste of Pennsylvania heritage with a smoke-kissed twist.

⏱ Total 6hrs 🍴 Serves 10 ⭐ PA Dutch Classic 🍀 Good Luck Meal

Equipment Needed

🔥 Smoker
🌡 Meat Thermometer
🥣 Dutch Oven or Roasting Pan
🧈 Aluminum Foil

Instructions

1

Season the pork: Combine salt, pepper, caraway seeds, and garlic powder. Pat the pork shoulder dry, brush with yellow mustard, and apply the rub generously. Let rest at room temperature for 1 hour or refrigerate overnight.

PA Dutch tradition: Caraway seeds are essential - they tie the pork to the sauerkraut flavor.
2

Set up the smoker: Preheat your smoker to 250°F. Add apple or cherry wood chunks. These fruitwoods complement both the pork and the tangy sauerkraut.

3

Smoke the pork: Place pork shoulder on the smoker, fat side up. Smoke for 4-5 hours until internal temperature reaches 165°F and a nice bark has formed.

4

Prepare the sauerkraut: While pork smokes, combine sauerkraut (with its juices), sliced apples, onion, caraway seeds, apple cider, brown sugar, and juniper berries in a large Dutch oven or roasting pan. Mix well.

5

Combine and braise: When pork reaches 165°F, nestle it into the sauerkraut mixture, pushing kraut around and under. Cover tightly with foil or a lid.

Key technique: The pork fat and smoke drip into the kraut during braising, creating incredible flavor.
6

Continue cooking: Return to the smoker (or transfer to a 325°F oven) and cook covered for another 2-3 hours until pork is fall-apart tender and reaches 200-205°F internal temperature.

7

Rest the pork: Remove pork from the sauerkraut and let rest 20 minutes. Keep the sauerkraut warm.

8

Pull or slice: For traditional serving, slice the pork into thick slices. For pulled pork, shred with two forks, discarding the bone and any large fat pieces.

9

Season the kraut: Taste the sauerkraut and adjust seasoning. Add more brown sugar if too tangy, or a splash of cider vinegar if it needs brightness.

10

Serve Pennsylvania style: Mound the sauerkraut on a platter and arrange pork slices on top, or pile pulled pork onto the kraut. Serve with mashed potatoes or buttered noodles and Pennsylvania Dutch applesauce.

💡 Pro Tips & Variations

  • Fresh sauerkraut: Use refrigerated sauerkraut from the deli section, not canned. The live cultures add complexity and the texture is superior.
  • New Year's tradition: In Pennsylvania, eating pork and sauerkraut on New Year's Day brings good luck. Pork because pigs root forward (progress), sauerkraut because cabbage represents money.
  • Apples are essential: The apples mellow the kraut's acidity and add sweetness. Granny Smith or other tart varieties work best.
  • Don't rinse the kraut: That tangy juice is full of flavor. Use it all!
  • Pork loin option: For a leaner cut, use a pork loin, but reduce cooking time significantly to prevent drying.
  • Make-ahead: This dish is even better the next day. Refrigerate and reheat gently - the flavors continue to meld.
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