# Slow Roasted Pork Shoulder with Sauerkraut and Kielbasa

A Telepan family tradition of slow-roasted pork shoulder with sauerkraut and kielbasa, perfect for New Year's Day.

- Cuisine: German
- Category: Dinner
- Language: en

## Ingredients

- bacon, diced
- onion, chopped
- garlic, chopped
- Empire Apples, grated
- caraway seeds
- apple cider
- white wine vinegar
- sauerkraut, rinsed
- 2 lbs kielbasa, smoked, cut into thick chunks
- pork butt (shoulder)
- oil
- salt
- oregano
- garlic
- black pepper
- caraway seed

## Instructions

1. Dice bacon and render it in a little oil in a pot until nice and brown.
2. Add chopped onion and garlic to the pot and cook for 4-5 minutes until softened.
3. Grate apples (skin on or peeled) and add them to the pot with caraway seeds. Mix well.
4. In a separate pan, cook apple cider and white wine vinegar down to a glaze.
5. Rinse sauerkraut in cold water for 10-15 minutes, then squeeze out excess liquid.
6. Combine the reduced vinegar mixture with the rinsed sauerkraut in the pot.
7. Cut kielbasa into thick chunks and add to the sauerkraut mixture.
8. Prepare the pork shoulder by tying it with string to help it cook evenly.
9. Rub the pork shoulder with oil, salt, oregano, garlic, black pepper, and caraway seeds on all sides.
10. Let the seasoned pork shoulder marinate in the refrigerator for 1-2 days.
11. Preheat oven to 250°F (121°C).
12. Place the pork shoulder in a pan and roast for 7 hours.
13. After 7 hours, remove the pork and increase oven temperature to 350°F (176°C).
14. Put the sauerkraut and kielbasa mixture into a baking dish and cover.
15. Bake the sauerkraut mixture, covered, for 30-40 minutes.
16. Uncover the sauerkraut mixture and continue baking until it gets nice and brown with crispy bits.
17. Serve the roasted pork shoulder with the sauerkraut and kielbasa.

## Equipment

- pot
- oven

## Tips

- Rinse sauerkraut for 10-15 minutes to reduce saltiness and focus on other flavors.
- When choosing apples, opt for sweeter varieties to balance the salty and sour sauerkraut.
- The pork shoulder can be prepared 1-2 days in advance and refrigerated.
- Remove pork from refrigerator 20-30 minutes before cooking.
- The pork shoulder is slow-cooked at 250°F for 7 hours.
- The sauerkraut mixture is baked at 350°F for 30-40 minutes covered, then uncovered until brown and crispy.

## Source

- Original video: https://www.youtube.com/watch?v=ltWMO1RVuOw
- Recipe page: https://www.cliprecipe.com/recipe/37048b0a-fd72-4b78-94c0-9452614fd1cf
- Extracted: 2025-12-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt