Slow Cooker Champagne Sauerkraut with Smoked Pork Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is clean and positioned on a level, heat-resistant surface. Have all your ingredients measured and ready to go to ensure a smooth assembly process.

Since this is a slow-cooking recipe, there is no need for advanced prep work like searing or browning, as the long cooking time will handle the development of flavors. Simply clear your workspace and prepare to layer the ingredients directly into the basin for an easy start to your meal.

Instructions

Layering the ingredients

1. 1Assemble the slow cooker
   Place the raw smoked pork belly slab into the bottom of a clean slow cooker. Spread the shredded sauerkraut evenly over the top of the meat to ensure it stays moist during the long cooking process. Add the juniper berries over the sauerkraut for an aromatic flavor profile.
   Look for The pork belly should be completely covered by the sauerkraut.
   Tip Ensure the sauerkraut is evenly distributed for consistent flavor penetration.

The ingredients should be layered carefully, starting with the pork belly at the base to ensure it stays submerged in the cooking juices. The sauerkraut should be spread evenly to cover the meat, and the juniper berries scattered across the surface. Ensure the slow cooker is not overloaded, as this can affect the circulation of heat and lead to uneven cooking results throughout the process.

Slow braising

2. 2Add liquid and cook
   Pour the champagne over the sauerkraut and pork belly mixture. Cover the slow cooker with its lid and set to low. Cook for 8 hours until the pork is fork-tender and the sauerkraut has absorbed the rich, smoky juices and the bright notes of the wine.
   Look for The liquid should be bubbling gently and the aroma should be savory and slightly acidic.
   Tip Using a dry champagne ensures the final dish remains balanced rather than overly sweet.

During the braising phase, the slow cooker maintains a consistent, low temperature. You should observe the liquid beginning to bubble gently at the edges. The aroma should start to fill the kitchen with a savory, smoky scent, indicating that the flavors are beginning to meld. Keep the lid closed to ensure the moisture remains trapped, which is essential for achieving the perfect texture for both the pork and the cabbage.

Slicing and serving

3. 3Final check and serving
   Remove the pork belly carefully from the slow cooker and transfer to a cutting board. Slice the meat into thick pieces. Ensure the internal temperature of the pork has reached at least 145°F (63°C). Let the meat rest for 5 minutes before serving alongside the warm, braised sauerkraut.
   Look for The meat should be tender enough to slice easily without falling apart completely.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat is crucial for keeping the juices inside the pork fibers.

Once the cooking time is complete, the pork should be very tender and aromatic. Before serving, verify the internal temperature of the pork has reached 145°F (63°C). After slicing, the meat should reveal a moist interior.

The sauerkraut should be warm and serve as a beautiful, tangy bed for the sliced meat. Ensure all components are served hot to fully appreciate the complex, savory flavors developed during the long braising process.

Common mistakes

A common mistake is adding too much liquid; the sauerkraut will release its own moisture as it cooks, so one cup of champagne is sufficient to create a flavorful braising liquid without turning the dish into a soup.

Another error is failing to properly drain the sauerkraut, which can lead to a dish that is overly acidic or too salty. Avoid lifting the lid of the slow cooker during the first few hours of cooking, as this releases heat and moisture, significantly increasing the total time required for the pork to become tender.

How to tell it’s done

The dish is considered done when the smoked pork belly is fork-tender, meaning it yields easily when poked with a fork or pulled apart slightly. The internal temperature must reach at least 145°F (63°C). The sauerkraut should appear translucent and have softened significantly.

If the pork still feels firm or tough, continue cooking on low for an additional 30 minutes, checking again until the desired texture is achieved. Always allow the meat to rest for a few minutes before slicing to ensure the moisture is retained within the pork.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest