Slow Cooker Pork and Sauerkraut for Good Luck in the New Year

For generations, my family has welcomed the New Year with a hearty meal of pork and sauerkraut with mashed potatoes. It’s more than just a delicious dish; it’s a tradition. My grandparents made it every year on New Year’s Day to bring good luck and prosperity for the year ahead. My mom and now myself have continued this time-honored tradition. Without an actual recipe, my mom pieced together a loose recipe from memory to carry on the tradition throughout my childhood. Now it has evolved into this slow cooker pork and sauerkraut version that I have been making for over 10 years. Though its bold aroma might raise an eyebrow or two, for us, it smells like home and hope for the future.

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

Since the pork slow cooks for 8-10 hours, this recipe should be started in the morning. Therefore, I like to get my pork roast the night before. Then, like with Pulled Pork Mac and Cheese, I salt the roast as soon as I get it home. Next, I wrap it in freezer paper and put it in the fridge overnight. 

Then, get out a slow cooker. I recommend a 4-quart to 7-quart slow cooker. Now you’re ready to get started on the recipe in the morning.

Slow Cooker Pork and Sauerkraut Ingredient Recommendations

Pork roast

Choose a cut that fits your family’s preferences. A pork roast or pork shoulder works well for this slow-cooked dish. If the pork cut is bone-in then it should be a little over 3 pounds.

Sauerkraut

Bagged sauerkraut is preferred over canned for a fresher taste and better texture. Most bagged sauerkraut can be found in the refrigerated section near the pork, especially this time of year. The bags are usually 32 ounces each so 2 bags will do.

Seasonings

Unfortunately, I don’t have exact measurements for the different seasonings. I use more caraway seeds than anything else. For those, I put a good amount in, stir it, and see if the ratio looks right once distributed throughout. Then I add a little more if needed.

And the rest of the seasonings I go lighter on. If I use a few shakes of caraway seeds then it’s one quick shake of everything else.

Slow Cooker Pork and Sauerkraut Finishing Touches

Once the roast is ready, shred it with two large forks. This can be done right in the crock. If the roast was bone-in, remove the bone and discard.

Slow Cooker Pork and Sauerkraut Pairings

This recipe includes a mashed potatoes pairing. This is a great combination. As the recipe says, start the potatoes about an hour or so before the pork should be done. I recommend keeping your mashed potatoes on the thicker side. The juices from the slow cooker pork and sauerkraut will add liquid. The pork and sauerkraut is best served on top of a generous helping of mashed potatoes but they can be served side by side as well.

Slow Cooker Pork and Sauerkraut Leftovers

In the case of two servings, you will have leftovers. Refrigerate leftovers in an airtight container and enjoy within 3-4 days. If you don’t think you’ll be able to finish all of the leftovers in that time, they do store well in the freezer. I recommend dividing them out into a Souper Cubes container. Then they can stay frozen for up to 3 months. 

When reheating the slow cooker pork and sauerkraut and mashed potatoes from the fridge, the microwave works best. When reheating from frozen, place the pork and sauerkraut in a small saucepan and reheat over low heat on the stove.

This pork and sauerkraut recipe is more than a meal; it’s a link to family, tradition, and hope for the future. Whether you’re recreating your own family’s traditions or starting a new one, this dish is sure to bring warmth and meaning to your New Year’s table. Here’s to good luck, great food, and a prosperous year ahead!