Pulaski-Style Sauerkraut and Beer Braised Pork Shoulder

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Slow-braised pork shoulder simmered in a savory mix of sauerkraut and Wisconsin beer for a tender, flavorful main dish. This Polish-American-inspired pork recipe, ready in about 170 minutes, pairs pork shoulder, sauerkraut, lager beer for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, trimmed and cut into 3-inch chunks pork shoulder
• 3 cups, drained sauerkraut
• 12 fl oz lager beer
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 1 tsp caraway seeds
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 fresh thyme sprigs

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 3 lbs pork shoulder chunks seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the pork on all sides, about 8 minutes total, then transfer to a plate.
2. Step 2: Reduce heat to medium, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and 1 tsp caraway seeds and cook for 1 minute until fragrant.
3. Step 3: Return the pork shoulder to the pot and add 3 cups drained sauerkraut, pouring in 12 fl oz lager beer and tucking 3 fresh thyme sprigs among the meat.
4. Step 4: Bring the mixture to a simmer, cover with a tight-fitting lid, reduce heat to low, and braise gently for 2.5 hours until the pork is fork-tender and infused with sauerkraut and beer flavor.
5. Step 5: Remove thyme sprigs, adjust seasoning with salt and pepper, and serve the pork with the braising liquid and sauerkraut spooned over the top.