Tough Cuts and Slow Cooking

• Some parts of a meat animal, such as the loin, are naturally tender because those muscles are little used. Shoulder and leg cuts tend to be tougher, because those well-used muscles are dense and filled with connective tissue. If they're cooked quickly, the connective tissues in the meats remain tough and stringy. However, if they're cooked slowly over a long period of time, the collagen in those connective tissues breaks down and forms natural gelatin. The meats become finger-tender, and the gelatin gives them a rich and satisfying mouth feel. That's why dishes such as pot roast and lamb shanks are perennial favorites.

Pork and Slow Cooking

• Modern, commercially raised pork is relatively tender, but, as with other animals, the leg and shoulder cuts are well-suited for slow cooking. For example, pork shoulder is the preferred cut for making tender, luscious pulled pork. It's well marbled with fat, which helps keep the meat moist, and has enough connective tissue to provide a rich flavor and texture when the meat is cooked. Cuts without marbling or connective tissue aren't well suited to slow cooking.

Chops and Sauerkraut

• If you're planning to slow pork chops with sauerkraut, your choice of chops is crucial. Loin chops are too lean, and they will become dry and hard if they're slow-cooked. Rib chops are better because of their marbling. Well-marbled sirloin chops, shoulder chops and steaks or leg chops and steaks are better options, combining enough fat and connective tissue to hold up under a long cooking time. The acidity of the sauerkraut helps tenderize the pork and provides a complement to its richness, while the pork helps mellow the sharp acidity of the sauerkraut.

In the Slow Cooker

• If you're using relatively thick and tough chops from the shoulder or leg, you can leave the chops and sauerkraut in some slow cookers for 24 hours. You'll need a slow cooker model with an "auto" setting, which will keep them warm once the cooking time has finished. Use extra liquid, such as apple juice, water or white wine, to compensate for the additional evaporation. Ordinarily, unless you have a specific reason for needing the extended cooking time, it's best to cook the chops for just 3 to 4 hours. High-end slow cookers have built-in timers that make this easy, but you can use an external appliance timer with an inexpensive slow cooker.