Pulaski-Style Sauerkraut and Beer Braised Pork Shoulder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 170 minutes pairs drained sauerkraut, fl oz lager beer, large, diced yellow onion 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.

Prep: 20 min Cook: 150 min Serves 6 Polish-American cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pulaski-Style Sauerkraut and Beer Braised Pork Shoulder take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pulaski-Style Sauerkraut and Beer Braised Pork Shoulder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep drained sauerkraut from drying out.

Can I substitute ingredients in Pulaski-Style Sauerkraut and Beer Braised Pork Shoulder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pulaski-Style Sauerkraut and Beer Braised Pork Shoulder for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pulaski-Style Sauerkraut and Beer Braised Pork Shoulder?

Polish-American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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