This hearty pork and sauerkraut stew from the French region of Alsace was originally simple cold-weather fare—a slow-cooked winter dish made up of salted ingredients that speaks to the area’s German roots. The elaborate version that evolved is a celebration of both French and German charcuterie that any cook with a good butcher can replicate easily at home. While time-consuming, the dish is actually quite simple and requires little attention after its initial assembly. A slow cooker makes it an accessible supper, even for a weeknight. Build the stew in the pot the night before, refrigerate, and set it to cook when you leave for work in the morning.