Traditional Leftover Plate

• Load a plate with sliced pork, sauerkraut and an assortment of other vegetables or grains such as rice, potatoes, sweet potatoes or carrots. Pork is traditionally paired with a sweet sauce or accompaniment to balance the salt used to preserve the meat. Since sauerkraut is also salty, it also pairs well with sugar. Add a chutney, glaze or other fruit spread to the pork and cabbage, and reheat the plate in the microwave.

Sweet- or Hot-Sauce Sandwich

• Choose an unusual bread such as dark or light rye, a homemade roll or a flat bread wrap. Saute some onions and peppers in olive oil, salt and pepper. Pour a small amount of light, sweet or hot bottled sauce over the mixture, then remove it from the pan. Allow the mixture to cool if a cold sandwich is desired, or serve immediately. Add the pork, sauerkraut, onions and peppers to the bread and enjoy.

Pulled Pork Casserole

• Pull the pork from the bone, and shred it with a fork. Add some sweet or hot barbecue sauce to a dutch oven or covered casserole dish, then place the sauerkraut on top. Pour a small amount of water into the dish. Because the pork is already cooked, it doesn't have to simmer all day long to become tender. Turn the oven to the lowest cook setting, let the moisture steam the meat slowly, and don't check the pot for at least four hours. Enjoy by itself or on bread.

Slow-Cooker Apple Chops

• Slice two sweet potatoes, two onions and two apples. Place them in the bottom of a slow cooker. Add the pork and sauerkraut, 1 tablespoon brown sugar and a pinch of cinnamon, salt and pepper. Allow the mixture to cook on low for 7 to 8 hours.