Braised Pork and Sauerkraut

• Cook onion in oil or bacon fat until the vegetable is translucent and tender. Add your pork and brown it on each side. Drain sauerkraut and add it to a separate bowl, along with seasonings such as mustard, allspice and brown sugar. Once the pork is browned, remove it from the pan and add a little beer to the bottom of the pan, scraping it with a wooden spoon to loosen the cooked-on bits. Put the sauerkraut in the pan, top it with the pork and pour more beer. Cook the mixture for two to three hours over low heat on the stovetop, or in an oven that's been preheated to 350 degrees Fahrenheit. As the pork, sauerkraut and beer slowly cook together, the flavors meld and deepen into a delicious combination.

Slow Cooked Pork and Sauerkraut

• Although the beer in your slow cooker recipes won't cook off the same way that it would in the oven or on the stove, you can still add it in -- the flavor of alcohol will be a bit stronger. Prepare the meat by trimming any excess fat from the outside of a pork sirloin or pork shoulder roast. Season it with salt and pepper and rub mustard over the outside of the roast before putting it on top of the sauerkraut in the slow cooker. Pour a bottle of beer over the meat and sauerkraut, place the lid on the cooker and cook it for eight to 10 hours on low, or four to five hours on high.

Pressure-Cooked Pork and Sauerkraut

• Pressure cooking pork and sauerkraut cooks your meal approximately 70 percent faster than other methods. The beer helps create steam, which increases the cooking temperature while the tightly sealing lid keeps more vitamins and minerals in the mix. Add ingredients like celery, carrots, onion, garlic, pork chops, sauerkraut, red potatoes, beer and seasonings such as garlic, mustard seeds and thyme into the pressure cooker. Close and lock the lid, bring the cooker to high pressure and let it cook for nine minutes. Remove the cooker from the heat or turn it off and let the pressure naturally release as the cooker cools.

Beer-Brined, Grilled Pork and Sauerkraut

• Take a break from tradition by brining pork chops in beer then grilling them. Simmer equal amounts of water and beer, along with salt, sugar and molasses, until everything is dissolved. Place pork chops in a resealable bag and pour the brine over them and place them in the refrigerator for four hours. Take the pork out of the brine, pat it dry and season it with garlic, salt and pepper. Grill the chops over medium-high heat. Meanwhile, combine sauerkraut with sweet-savory seasonings like brown sugar, butter, caraway seeds and black pepper in a saucepan. Simmer it for 10 minutes, stir in some diced apple and serve along with the grilled pork chops.