Wild Pig on Sauerkraut

This German-style roast puts a tied pork shoulder on a bed of sauerkraut braised with white wine, grated apples, juniper berries, and bay leaves. The pork gets seared in butter first, seasoned with smashed juniper berries, salt, and pepper, then roasts for a half hour before joining the kraut for the final 35-minute bake.

Juniper berries appear twice: smashed into the pork during searing and whole in the sauerkraut. They add a piney, almost gin-like aroma that’s traditional in German pork cookery. The grated apples dissolve into the kraut, adding a fruity sweetness that softens the sauerkraut’s sharp tang.

When the pork sits on the kraut for that final bake, the pan juices from the roast drip down and flavor the sauerkraut from above. You end up with sliced pork on a bed of wine-braised, apple-sweetened kraut that’s rich and balanced.

Chef Tips

• Smash the juniper berries with the flat of a knife before adding them to the pork. This cracks the shell and releases their essential oils.
• Grate the apples on the coarse side of a box grater. They should dissolve into the kraut during simmering, not stay as distinct chunks.
• Pour all the roasting pan juices over the kraut when you combine them. That liquid is concentrated pork and juniper flavor.
• Serve with cold beer, as the recipe suggests. A German lager or pilsner is the traditional pairing.

Variations

• Wild boar: If you can source wild boar shoulder, use it for a gamier, more authentic “wild pig” version.
• Caraway addition: Add a teaspoon of caraway seeds to the kraut along with the juniper for another classic German spice note.
• Beer braised kraut: Replace the white wine with a dark German lager for a maltier, deeper-flavored sauerkraut.