Slow Cooker Pork Shank with Sauerkraut Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and that you have all your ingredients measured and ready. If you prefer to rinse your sauerkraut, do so in a fine-mesh sieve and press out the excess liquid.

Prepare a serving platter or individual plates in advance so that you are ready to serve the pork immediately once it has finished resting.

Instructions

Preparation

1. 1Assemble the Ingredients
   Place the raw pork shank in the center of the slow cooker insert. Pack the sauerkraut around the meat to ensure it is evenly distributed, then sprinkle the dried juniper berries over the top.
   Look for The pork shank should sit flat in the center of the cooker.
   Tip Ensure the slow cooker insert is clean and dry before starting.

The pork shank is positioned centrally in the slow cooker, surrounded by the sauerkraut, and topped with juniper berries. The ingredients look fresh and are ready to be combined with the wine to begin the slow braising process.

Slow Braising

2. 2Add Liquids and Cook
   Pour the white wine over the pork and sauerkraut. Cover the slow cooker with the lid and set to low. Cook for approximately 8 hours until the meat is fork-tender and pulls away from the bone easily.
   Look for The wine should pool slightly at the bottom of the cooker.
   Tip Avoid lifting the lid during the cooking process to maintain a consistent temperature.

During the long cooking phase, the slow cooker maintains a steady, low heat. The meat gently braises in the combined juices of the sauerkraut and the white wine, creating a fragrant kitchen environment as the flavors meld together over several hours.

Resting and Serving

3. 3Finish and Rest
   Once the cooking time is complete, verify the internal temperature of the pork shank reaches 145°F (63°C). Carefully remove the pork shank to a plate and let it rest for at least 5 minutes before serving alongside the warm, braised sauerkraut.
   Look for The meat is done when it is very tender and reaches the required internal temperature.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use tongs to handle the hot pork shank carefully.

The pork is removed from the cooker, appearing glossy and tender with a deep, savory aroma. After resting for 5 minutes, the meat should be succulent and the sauerkraut should be perfectly cooked and infused with the pork juices.

Common mistakes

A common mistake is using a cut of meat that is too lean, which can dry out during the long cooking time. Always choose a shank with a good amount of connective tissue.

Another mistake is lifting the lid too frequently, which allows heat to escape and increases the total cooking time significantly.

Finally, ensure you do not skip the resting period, as this allows the juices to redistribute throughout the meat, ensuring a moist final result.

How to tell it’s done

The pork shank is ready when the meat is extremely tender and falling away from the bone. Using a meat thermometer, ensure the thickest part of the meat reaches an internal temperature of 145°F (63°C).

The meat should be juicy and easy to separate with a fork, and the sauerkraut should be soft and well-integrated with the cooking juices.

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