Slow Cooker Pork Shank with Sauerkraut Tips, FAQ & printable recipe

Tips for success

If you prefer a thicker sauce, you can remove the pork shank once it is done and turn the slow cooker to high. Whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water into the remaining sauerkraut juices and allow it to bubble for a few minutes until thickened before serving.

For added texture, consider serving this dish with a side of boiled baby potatoes or a slice of crusty rye bread. These sides soak up the delicious juices from the sauerkraut and wine, adding a satisfying contrast to the tender pork meat.

Variations

• Smoked Pork Variation: Use a smoked pork shank for an even deeper, more savory flavor profile. The smoky notes pair exceptionally well with the tanginess of the sauerkraut, reducing the need for additional seasoning.
• Apple Infused Sauerkraut: Add a thinly sliced tart apple to the sauerkraut before cooking. The sweetness of the apple provides a delightful contrast to the acidity and balances the richness of the pork perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over low heat until the meat is heated through, adding a little water if needed.

Store any leftover pork and sauerkraut in an airtight container in the refrigerator for up to three days. Ensure the meat is covered in some of the cooking liquid to prevent it from drying out during storage.

When reheating, use a saucepan over low heat or a microwave, adding a splash of water if the sauce appears too thick.

This dish is perfect for making ahead as the flavors continue to develop and meld while sitting in the refrigerator.

Simply follow the cooking instructions, allow the meat to cool slightly, and store it in the fridge. Reheat gently when ready to serve, ensuring the internal temperature reaches 165°F (74°C) for food safety.

Serving ideas

Serve the pork shank hot, placing a generous portion of the warm, braised sauerkraut on the bottom of each plate.

Carefully place the tender pork shank on top, allowing the juices to soak into the sauerkraut beneath. This presentation highlights the contrast between the succulent meat and the tangy, textured cabbage base.

For a complete meal, garnish the plates with a few fresh parsley sprigs for a pop of color. The simplicity of the presentation allows the deep, savory flavors of the slow-cooked dish to take center stage.

Ensure that each serving includes a good portion of the braising liquid, which carries the essence of the juniper and white wine.

Frequently asked questions

Recipe card

Slow Cooker Pork Shank with Sauerkraut

Prep 5 minCook 8 hRest 5 minTotal 8 h 10 minServes 2

Ingredients

• 1 piece pork shank
• 2 cups sauerkraut
• 1 tsp dried juniper berries
• 1/2 cup white wine

Instructions

1. 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.
2. 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.
3. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

28 g

Fiber

3 g

Sugar

2 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.