Why do people eat pork and sauerkraut on New Year's Day?

It's a Pennsylvania Dutch and German tradition believed to bring luck and prosperity for the coming year. Pigs root forward with their snouts, symbolizing forward progress, while the long shredded strands of cabbage represent long life and money. Eating the two together on January 1 is meant to combine both blessings.

What cut of pork is best for New Year's pork and sauerkraut?

A well-marbled roast that holds up to long braising is ideal — bone-in or boneless pork shoulder (Boston butt) and pork loin roast are the most traditional. Country-style ribs, a fresh ham, or thick pork chops also work. Fattier cuts like shoulder stay the most tender and flavorful after hours in the kraut.

Should I rinse sauerkraut before cooking it?

It's optional and comes down to taste. Rinsing and draining tames the sourness and cuts the salt for a milder dish; keeping the brine gives you the fullest tang and probiotic-forward flavor (though most benefits cook off with heat). A common middle path is to drain but not rinse, then add a splash of the brine back.

How long do you cook pork and sauerkraut?

In a 325°F (160°C) oven, plan on about 2.5–3 hours for a covered pork shoulder or loin roast. In a slow cooker, cook 6–8 hours on low or 3–4 hours on high. In an Instant Pot, pressure cook a 2–3 lb roast for about 60 minutes with a natural release. The pork is done when it shreds easily with a fork.

What internal temperature should the pork reach?

For a braised, fall-apart texture, cook the pork well past the 145°F (63°C) safe minimum — aim for 190–205°F (88–96°C) internal, where the connective tissue breaks down and the meat pulls apart easily. A leaner loin roast eaten sliced can be pulled closer to 145°F and rested.

What do you serve with pork and sauerkraut?

Mashed potatoes are the classic partner and soak up the tangy juices; many families also add smoked sausage or kielbasa to the pot. Applesauce, buttered egg noodles, dumplings, rye bread, and a spoonful of brown sugar or grated apple in the kraut round out a traditional New Year's plate.

Do I have to use homemade sauerkraut?

No — good store-bought refrigerated sauerkraut works well and is what most families use. Homemade kraut simply gives you control over the salt, crunch, and tang. If you do ferment your own, get the salt percentage right first so it's safe and crisp before it ever hits the pot.

Pork & Sauerkraut: The New Year's Tradition — Ferment Calculator

Pork and sauerkraut is the traditional New Year’s Day meal of Pennsylvania Dutch and German families, eaten on January 1 to bring luck and prosperity for the coming year. The pig symbolizes forward progress and the shredded cabbage stands for money and long life — so sharing a plate of the two together is a way of eating your good fortune into being.

Where the tradition comes from

The custom traveled to America with German-speaking immigrants — the “Pennsylvania Dutch” (a corruption of Deutsch) — who settled the farm country around Lancaster, York, and Berks counties. It’s woven from older European harvest and midwinter beliefs: pork was the meat of plenty because families slaughtered hogs in late fall, and cabbage was one of the few vegetables that kept through winter as sauerkraut.

Today the dish is so tied to the calendar that Pennsylvania grocery stores stock mountains of pork roasts and kraut in the last week of December, and diners across the region put it on the menu for January 1. Eat it that day, the saying goes, and you’re set for a lucky year.

The folklore: pigs, cabbage, and luck

Two pieces of symbolism sit at the heart of the tradition — one about direction, one about wealth.

Pigs root forward a pig pushes its snout forward into the ground as it forages, so it represents progress and moving ahead — never backward like a scratching chicken or a turkey that flies backward.

Cabbage is green money sauerkraut's long, pale-green shreds are said to look like strands of paper money — the more you eat, the more prosperity you invite.

The more the better some families believe you should eat a generous helping, or even count the number of kraut strands, to measure the wealth coming your way.

A whole family of luck foods the pork-and-kraut belief sits alongside other New Year foods — lentils, black-eyed peas, and greens all show up around the world for the same reason: they look like coins or cash.

Choosing the right cut of pork

The dish is a long, gentle braise, so you want a cut that gets more tender the longer it cooks. Fat and connective tissue are your friends here.

Pork shoulder (Boston butt) The most forgiving choice. Well-marbled, nearly impossible to overcook, and shreds beautifully after a few hours. Bone-in adds flavor.

Pork loin roast Leaner and traditional in many PA Dutch homes. Slice rather than shred, and watch it more carefully so it does not dry out.

Country-style ribs or fresh ham Both braise well in kraut. Add smoked sausage or kielbasa to the pot for extra depth and a mixed-meat plate.

Plan on roughly half a pound of raw pork per person for a shoulder, a little more for leaner loin. A 3–4 lb roast comfortably feeds a family of six with leftovers.

Should you rinse the sauerkraut?

This is the question every family argues about, and there’s no wrong answer — only a spectrum of sourness. Straight-from-the-jar kraut is tangiest and saltiest; rinsed kraut is mellow and mild.

Full Don't rinse — keep all the brine and tang

Mild Drain, then rinse under cold water

Balanced Drain only, add a splash of brine back

A popular middle path: drain the kraut but don’t rinse it, then stir in a spoonful of brown sugar or a grated apple to round off the sharp edge. The long cook softens the sourness on its own, so taste before you decide to add anything sweet.

How to cook it: the oven method

The oven braise is the classic. It’s hands-off, fills the house with the right smell, and gives you a rich pot of juices.

1
Sear the pork Pat a 3–4 lb roast dry, season with salt and pepper, and brown it on all sides in a Dutch oven or heavy oven-safe pot with a little oil. This step builds flavor — don't skip it.
2
Build the pot Set the pork on a bed of drained sauerkraut (about 2 lb / two 24 oz jars). Tuck kraut around and over the roast. Add a chopped apple or onion and a little brown sugar if you like it sweeter.
3
Add just a little liquid Pour in about a cup of chicken stock, water, or apple cider — the kraut releases plenty of moisture, so you don't want it swimming.
4
Cover and braise Lid on, cook at 325°F (160°C) for about 2.5–3 hours, until the pork is fork-tender. A leaner loin may be ready closer to 2 hours.
5
Rest and shred Let the roast rest 10 minutes, then shred or slice it and fold it back through the kraut and juices before serving.

Slow cooker and Instant Pot

Same dish, different appliance. Both are great for a busy New Year’s Day when the oven is full.

Slow cooker: Brown the pork first if you have time, then layer kraut on the bottom, pork on top, and about ½–1 cup of liquid. Cook 6–8 hours on low or 3–4 hours on high, until it shreds easily. Add sausage in the last hour or two.

Instant Pot: Use the Sauté function to brown the roast, then add the kraut and about a cup of liquid (enough to reach the minimum for pressure). Pressure cook a 2–3 lb roast on high for about 60 minutes, then let the pressure release naturally for 10–15 minutes. Larger or thicker roasts may need 75–90 minutes.

Try the calculator

Fermentation Brine Calculator

Fermenting your own cabbage for the pot? Dial in the exact salt percentage first.

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Doneness and food safety

Braised pork tastes best cooked well past the safe minimum, so the meat falls apart instead of slicing firm.

! Watch for

Safe minimum for pork is 145°F (63°C) with a 3-minute rest — but that's for firm, sliceable meat
For fall-apart shredded texture, cook shoulder to 190–205°F (88–96°C) internal
A lean loin roast can be pulled at 145°F and rested if you plan to slice it
Kraut is acidic and self-preserving, but always refrigerate leftovers within two hours

If you’re unsure, a probe thermometer takes the guesswork out. When the pork shreds with light pressure from a fork, it’s ready.

What to serve alongside

Pork and sauerkraut is a full-flavored, tangy centerpiece, so the sides are there to soak up the juices and balance the sour.

Mashed potatoes The essential partner — a bed of buttery mash under the pork catches every drop of the tangy braising liquid.

Kielbasa & applesauce Smoked sausage added to the pot is traditional; a spoonful of applesauce on the side sweetens each bite.

Bread & noodles Rye bread, buttered egg noodles, or dumplings round out the plate and stretch the meal for a crowd.

Round it out with a lucky legume if you like — lentils or black-eyed peas double down on the prosperity theme for the year ahead.

Making your own kraut for the pot

If you want to go all in, ferment your own sauerkraut in the weeks before New Year’s. It’s little more than cabbage and salt, but the salt ratio is what keeps it safe and crunchy rather than mushy or spoiled.

Aim for roughly 2% salt by weight of the shredded cabbage — enough to draw out brine, suppress unwanted bacteria, and let the good lactic acid bacteria do their work. Pack it tight under its own brine, keep it submerged, and let it ferment at cool room temperature for one to four weeks until it’s as tangy as you like. Then it’s ready for the New Year’s pot — homemade luck, from cabbage you salted yourself.

Pork & Sauerkraut: The New Year's Tradition