Slow Cooker Pork & Sauerkraut
We all know I am a thoroughbred Italian but I happened to marry a man with zero Italian roots…opposites attract! My husband is partially of German decent and it is a German tradition to have Pork and Sauerkraut on New years Day for good luck. I am a serious pork lover so this is a tradition I plan to carry on for the rest of our lives. I have an Instantpot which is one of my favorite kitchen gadgets of all time! Its a huge time saver and cooked everything perfectly! Typically I use the Pressure Cook setting but when I have the time I like to use the slow cooking setting to really develop the flavors, plus you can set it and forget it! This recipe is seriously to die for, so many wonderful flavors coming together in harmony! Savory, sweet, tangy, umami! If you’re not a fan of Sauerkraut you can omit it but trust me I think everything is super balanced and you are sure to enjoy!
Ingredients-
2 Tablespoons of Olive Oil
2 Slices Thick Cut Smoked Bacon (diced)
6 lb Pork Shoulder (mine was bone in, skin on)
Salt & Pepper
1 Large Yellow Onion, Sliced Thin
2 Bay Leaves
3 Cloves of Garlic, Minced
2 Large Apples, Peeled and Cut in 1.5 inch chunks (I use Fuji or Honey Crisp)
6 Sprigs of Fresh thyme, Leaves Removed (About 2 Teaspoons)
2 Tablespoons Whole Grain Mustard
1/4 Cup Packed Dark Brown Sugar
24 oz of Beer (I used Lager)
Beef Broth (Roughly 1-1.5 Cups)
32 oz Sauerkraut (I used the Bag with all the juices)
3 Tablespoons Unsalted Butter
2 Tablespoons Apple Cider Vinegar
Steps-
Put your Instant Pot or Slow Cooker (can also be done on the stove) on the Sauté setting on high. Add your diced bacon and allow it to render, stirring occasionally until the bacon starts to crips and the fat renders out.
Remove the bacon with a slotted spoon and set it aside (you will put it back later). Add 2 Tablespoons of Olive Oil, then generously sprinkle all sides of your pork with salt and pepper and place it in the pot with the hot oil. Sear it on all sides until it is golden brown and has a nice crust.
Remove the pork with tongs and set aside. Add the sliced onions, garlic, bay leaves and apples and stir until everything beings to sweat and become fragrant,about 5 minutes.
Add the Whole Grain Mustard, Fresh Thyme and Dark brown Sugar and stir.
Stir in the Beer and allow it to come to a simmer.
Place the Pork, skin side up back into the pot. Pour on top the entire 32 oz bag of Sauerkraut with all the juices.
Add Beef Broth slowly until the meat is 3/4 covered with liquid.
Put 3 Tablespoons of butter on top of the pork. Add back the bacon. Sprinkle a dash of salt and pepper over the top.
Place the lid on the Instant Pot of Slow Cooker and put it on Slow Cook setting for 7 hours.
After 7 hours check and see if the meat is fall apart tender…then you’re almost there! if there is too much liquid for your liking, put it back on Sauté setting on high and allow the liquid to boil out slightly.
Stir in the 2 Tablespoons of Apple Cider Vinegar.
Using your tongs and or a slotted spoon remove the pork and put it in a large serving bowl. Do your best to remove any bones, skin and extra fat as well as the bay leaves.
Once the liquid has reduced slightly and it is at your desired texture you are ready to enjoy!
My husband and I like to have it with Mashed Potatoes and some Spicy Brown Mustard on the side!