Good Luck Pork and Sauerkraut 

https://www.goodfoodstories.com/good-luck-pork-and-sauerkraut/

• olive oil (optional)
• 3-4 pounds pork: pork butt roast, pork shoulder, bone-in loin roast, kielbasa, or any combination
• 4 pounds sauerkraut in brine
• 1 sweet, white, or yellow onion, minced
• 1 medium apple, peeled and diced; Macintosh, Honeycrisp, or any firm variety are excellent
• mashed potatoes on the side

1. If using a whole cut of pork such as a roast, heat a tablespoon or two of oil in a Dutch oven or large saute pan over medium-high heat and brown the meat on all sides.
2. If using kielbasa, you can skip this step and instead cut the sausages lengthwise and then crosswise into half-moon shapes about 1 inch thick.
3. In a large Dutch oven or slow cooker, stir the sauerkraut and its brine together with the apple and onion.
4. Nestle the roast and/or stir the kielbasa into the sauerkraut and assess how much liquid is in the pan. You may need to add up to 2 cups water if your kraut is fairly dry.
5. If using a Dutch oven, bring to a boil and then lower to a simmer, cooking low and slow for 3-4 hours. If using a slow cooker, cook on high for 6 hours or low for 8 hours.
6. When the pork is done, it will be fork-tender and falling off the bone or separating from the fat. If using kielbasa, it will have darkened significantly (and require less cooking time).
7. Shred the pork into bite-sized pieces and discard any large chunks of fat.
8. Serve with mashed potatoes, if desired.