Roasted Pork Shoulder with Tangy Sauerkraut and Caramelized Onions

Name: Roasted Pork Shoulder with Tangy Sauerkraut and Caramelized Onions
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Ingredients: 1.5 kg bone-in pork shoulder, trimmed of excess fat; 2 tbsp vegetable oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1 medium yellow onion, thinly sliced; 2 tbsp unsalted butter; 500 g sauerkraut, drained and rinsed; 1/2 cup low-sodium chicken broth; 1 tbsp apple cider vinegar; 1 tsp caraway seeds; 2 garlic cloves, minced; Fresh parsley, chopped, for garnish (optional)

Slow-roasted pork shoulder is paired with bright, tangy sauerkraut and sweet caramelized onions, delivering layered flavors in a budget-friendly, Midwestern-inspired dish.

Prep15 minCook150 minTotal165 minServes6Difficultymedium

Method

How to make it

01
Preheat oven to 150°C (300°F). Pat the pork shoulder dry with paper towels.
02
Rub the pork shoulder all over with vegetable oil, salt, pepper, and smoked paprika.
03
Place the pork shoulder fat side up on a rack in a roasting pan. Roast uncovered for about 2 hours and 30 minutes, or until internal temperature reaches 90°C (195°F) and the meat is tender enough to pull apart.
04
While pork roasts, melt butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 20 minutes.
05
Add minced garlic to the onions and cook 1 minute more until fragrant.
06
Stir in sauerkraut, chicken broth, apple cider vinegar, and caraway seeds. Simmer on low heat, uncovered, for 15 minutes, stirring occasionally.
07
Remove pork from oven and let rest for 15 minutes. Shred the meat with two forks.
08
Serve shredded pork spooned over warm sauerkraut and caramelized onions. Garnish with chopped parsley if using.

From the editor

Cooking tips

Slow roasting pork shoulder at a low temperature breaks down connective tissue and yields tender meat without drying it out.
Rinsing sauerkraut reduces excess salt and acidity, balancing the dish’s tanginess.
Caramelizing onions slowly over medium heat develops sweetness that complements the pork and sauerkraut.
Leftover shredded pork can be refrigerated for up to 3 days or frozen for 2 months; reheat gently with a splash of broth to retain moisture.

Published June 30, 2026